Go Back
–+ servings
Logo of The Forked Spoon featuring a blue spork.
Overhead image of pearl couscous salad on a large oval beige platter with chickpeas, halved cherry tomatoes, cucumber, diced red onion, parsley, mint, and dill. Around the platter are a small white bowl of lemon dressing, lemon wedges in a small bowl, fresh dill, parsley, and a gray and white striped towel with yellow trim on a white background.
5 from 1 vote

Pearl Couscous Salad

This fresh and flavorful couscous salad is made with tender pearl couscous, chickpeas, crisp vegetables, fresh herbs, and a bright lemon dressing. It's an easy Mediterranean-inspired salad that works as a light lunch, simple side dish, or make-ahead meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 529kcal
Chef: Jessica Randhawa

Ingredients

For the Salad:

  • 1 ½ cups pearl couscous - dry
  • 2 cups water
  • ¼ teaspoon salt
  • 1 (15 oz) can chickpeas - drained and rinsed
  • 1 ½ cups cherry tomatoes - halved
  • 1 medium cucumber - sliced
  • ½ small red onion - finely chopped
  • ¼ cup fresh parsley - chopped
  • ¼ cup fresh mint - chopped
  • 2 tablespoons fresh dill - chopped

For the Lemon Dressing:

Instructions

  • Bring 2 cups of water and ¼ teaspoon salt to a boil in a medium saucepan. Add the pearl couscous and cook until tender, about 8 to 10 minutes.
  • Drain the couscous and rinse under cold water to stop the cooking and cool it down. Transfer to a large mixing bowl.
  • While the couscous cooks, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and black pepper until smooth and well combined.
  • Add the chickpeas, cherry tomatoes, cucumber, red onion, parsley, mint, and dill to the bowl with the cooled couscous.
  • Pour the lemon dressing over the salad and toss until everything is evenly coated.
  • Serve immediately, or chill for 15 to 20 minutes before serving for even better flavor.

Notes

  • Pearl couscous: Also called Israeli couscous, pearl couscous is a small, round pasta with a soft, slightly chewy texture that works especially well in salads.
  • Fresh herbs: Parsley, mint, and dill give this salad its fresh Mediterranean-inspired flavor. Basil can be used in place of dill or mint if needed.
  • Make it vegan: Swap the honey for maple syrup.
  • Optional add-ins: Crumbled feta, chopped kalamata olives, toasted pine nuts, or diced bell pepper are all delicious additions.
  • Make ahead: This salad can be made several hours in advance and stored in the refrigerator until ready to serve.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad dries out a bit, stir in a drizzle of olive oil or a squeeze of lemon juice before serving.

Nutrition

Calories: 529kcal | Carbohydrates: 72g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 769mg | Potassium: 528mg | Fiber: 9g | Sugar: 4g | Vitamin A: 779IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2026 The Forked Spoon

QR Code linking back to recipe