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A vibrant Mediterranean pearl couscous salad with chickpeas, cucumbers, red and yellow cherry tomatoes, olives, crumbled feta cheese, and fresh dill in a white bowl.

Mediterranean Pearl Couscous Salad

A vibrant and refreshing Mediterranean salad featuring chewy pearl couscous, crisp cucumbers, sweet cherry tomatoes, hearty chickpeas, and tangy feta cheese, all tossed in a zesty garlic-lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Greek
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Salad Base:
  • - 1.5 cups pearl couscous Israeli couscous
  • - 1 can 15 oz chickpeas, drained and rinsed
  • - 1 cup cherry tomatoes cut in half (mix of red and yellow)
  • - 1 English cucumber cut into half-moons
  • - 1/2 small red onion finely chopped
  • - 1/4 cup Kalamata olives pitted and sliced
  • - 1/4 cup green olives pitted and sliced
  • - 1/2 cup Feta cheese crumbled
  • - 1/4 cup fresh dill finely chopped (plus extra for garnish)
  • - Freshly cracked black pepper to taste
For the Lemon Vinaigrette:
  • - 1/4 cup extra-virgin olive oil
  • - 3 tablespoons fresh lemon juice
  • - 1 teaspoon lemon zest
  • - 1 clove garlic minced
  • - 1/2 teaspoon dried oregano
  • - Salt to taste

Method
 

Cook the Couscous:
  1. Bring 1 and 3/4 cups of water to a boil in a small pot with a pinch of salt. Stir in the pearl couscous. Lower the heat to low, cover the pot with a lid, and let it simmer for 8 to 10 minutes until the liquid is fully absorbed and the couscous is tender but chewy.
Cool the Couscous:
  1. Remove from heat and rinse the couscous under cold running water in a fine-mesh strainer to stop the cooking process. Shake off excess water and let it cool completely.
Make the Dressing:
  1. In a small bowl or mason jar, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano. Season with a pinch of salt and black pepper to taste.
Assemble the Salad:
  1. In a large mixing bowl, combine the cooled pearl couscous, drained chickpeas, halved cherry tomatoes, cucumber half-moons, chopped red onion, and sliced Kalamata and green olives.
Toss and Dress:
  1. Drizzle the lemon vinaigrette over the top and fold gently with a spatula to coat all ingredients evenly.
Garnish and Serve:
  1. Gently fold in the crumbled feta cheese and chopped fresh dill. Top with an extra crack of black pepper and a few sprigs of fresh dill for presentation. Chill in the refrigerator for 30 minutes before serving for maximum flavor.

Notes

To reduce the sharp bite of raw red onion, soak the chopped pieces in cold water for 10 minutes, then drain and pat dry before adding to the salad.
- If prepping this dish days in advance, store the feta and fresh dill separately, adding them just before serving to keep the textures pristine.
- Leftovers can be kept in an airtight container in the refrigerator for up to 3-4 days. Toss with a tiny splash of olive oil to refresh if it dries out.