Greek Style Pearl Couscous Salad: A Mediterranean Summer Favorite

This refreshing Greek-style pearl couscous salad transforms traditional Mediterranean flavors into a hearty, satisfying dish that’s perfect for summer entertaining and meal prep. With its perfect balance of textures and bold flavors, it’s bound to become your new go-to side dish.

This Greek-style pearl couscous salad is like sunshine on a plate – it’s vibrant, fresh, and bursting with Mediterranean flavors that transport you straight to a Greek taverna by the sea. Picture this: tender, nutty pearl couscous mingling with juicy cherry tomatoes, crisp cucumbers, creamy feta cheese, and briny kalamata olives, all brought together with a bright, herb-infused vinaigrette.

What makes this dish truly amazing is how it encapsulates all the delicious flavors of a traditional Greek salad we all love so much and elevates them with a hearty, satisfying twist. It’s surprising how the pearl couscous (also known as Israeli couscous) adds substance while maintaining that delightful pop of texture that keeps you coming back for more.

What Makes This Greek-style Pearl Couscous Salad So Exceptional

Pearl couscous holds its texture beautifully. Unlike regular pasta that can become mushy when dressed ahead of time, pearl couscous maintains its delightful chewy texture even after days in the refrigerator. This makes it perfect for meal prep and entertaining.

The flavor balance is spot-on. The tangy vinaigrette with apple cider vinegar and lime juice perfectly balances the rich feta and briny olives, while fresh mint adds an unexpected brightness that elevates the entire dish.

It’s incredibly versatile. Whether you’re serving it as a side dish at a summer barbecue, packing it for lunch, or making it the star of a light dinner, this salad adapts to any occasion.

The ingredients complement each other perfectly. Every component serves a purpose – the tomatoes add juicy sweetness, the cucumbers provide refreshing crunch, the feta brings creamy saltiness, and the olives contribute that essential Mediterranean earthiness.

Key Ingredients

For the Salad:

• Pearl Couscous (Israeli Couscous): The star of the show – these toasted pasta pearls have a wonderful chewy texture
• Cherry Tomatoes: Choose ripe, sweet varieties for the best flavor
• Lebanese Cucumbers: These small, thin-skinned cucumbers are crisp and less watery than regular cucumbers
• Red Onion: Adds a sharp bite that mellows beautifully when dressed
• Feta Cheese: Use block feta and cube it yourself for the best texture
• Kalamata Olives: Their rich, fruity flavor is essential to the Greek character of this dish
• Fresh Mint: The secret ingredient that makes this salad sing

For the Vinaigrette:

• Extra-Virgin Olive Oil: Use good quality oil as it’s a key flavor component
• Apple Cider Vinegar: Provides the perfect tangy base
• Fresh Lime Juice: Adds brightness and complements the vinegar
• Dijon Mustard: Acts as an emulsifier and adds depth
• Dried Oregano: Essential for that authentic Greek flavor
• Fresh Garlic: Minced finely to distribute evenly throughout the salad

How to Make Greek Style Pearl Couscous Salad

Step 1: Cook the Pearl Couscous

Bring a large pot of salted water to boil – you want it as salty as the sea. Add the pearl couscous and cook according to package directions until al dente, usually about 8-10 minutes. You want the couscous to have a slight bite to it, as it will continue to absorb flavors as it sits.

Drain the couscous in a fine-mesh strainer and immediately rinse under cold running water until completely chilled. This stops the cooking process and prevents the pearls from sticking together.

Pro tip: Shake the strainer well to remove excess water – soggy couscous will dilute your dressing.

Step 2: Prepare the Vegetables

While the couscous cooks, prep your vegetables. Halve the cherry tomatoes, slice the cucumbers into thick half-moons, and thinly slice the red onion. Cube the feta cheese into bite-sized pieces and roughly chop the fresh mint.

Step 3: Make the Vinaigrette

In a glass measuring cup or small bowl, whisk together olive oil, apple cider vinegar, lime juice, Dijon mustard, dried oregano, minced garlic, salt, and pepper. Whisk vigorously until the mixture is well blended and slightly emulsified.

Step 4: Assemble the Salad

In a large serving bowl, combine the chilled couscous, prepared vegetables, feta cheese, kalamata olives, and fresh mint. Pour the vinaigrette over everything and toss gently until all ingredients are evenly coated.

Step 5: Let It Rest

This is where patience pays off. While you could serve the salad immediately, I strongly recommend you put in in the fridge for an hour or two, to allow all those beautiful flavors to mingle and make friends!

You could also make the salad up to a day ahead of time, but you’ll probably have to give it a quick stir before serving, just to separate the grains and freshen it up a bit.

Serving Recommendations

This versatile salad shines in so many situations:

As a Side Dish: Perfect alongside grilled chicken, lamb, or fish. It’s particularly wonderful with Mediterranean-inspired mains like grilled souvlaki or herb-crusted salmon.

For Summer Entertaining: Serve it at barbecues, picnics, or potluck dinners. It actually improves as it sits, making it ideal for make-ahead entertaining.

As a Light Main: Add grilled chicken, chickpeas, or white beans to transform it into a satisfying lunch or dinner.

For Meal Prep: Pack individual portions for healthy work lunches that won’t leave you feeling sluggish.

Expert Tips for Success

Cooking the Couscous

• Salt your water generously – this is your only chance to season the couscous from within
• Don’t overcook – aim for al dente texture that holds up over time
• Rinse thoroughly with cold water to stop cooking and prevent clumping
• Drain well to avoid watery dressing

Building Flavor

• Let it rest – the salad is at its best after a few hours in the refrigerator
• Taste and adjust – add more salt, acid, or herbs as needed before serving
• Use quality ingredients – good olive oil and block feta (not pre-crumbled) make a noticeable difference
• Fresh herbs matter – don’t skip the mint; it’s what makes this salad special

Make-Ahead Strategy for Optimal Results

Best within 24 hours – While this salad can technically be made a few days ahead, it looks and tastes best when served within 24 hours. After that, it’ll still be “good enough” for everyday meals, but if you want it at its peak for entertaining and have to get a head start, you might want to follow these simple guidelines:

• Prepare components separately if making more than a day ahead
• Add delicate ingredients last – wait to add mint until closer to serving
• Refresh before serving – give it a gentle toss and taste for seasoning

Dietary Modifications

Vegan / Dairy-Free: Skip the feta cheese and use vegan tofu feta alternative
Gluten-Free: Replace pearl couscous with quinoa or rice

Nutritional Benefits

This Greek-style pearl couscous salad isn’t just delicious – it’s genuinely nutritious. Here’s what makes it a healthy choice:

Heart-Healthy Fats

The olive oil provides monounsaturated fats that support cardiovascular health, while the olives contribute additional healthy fats and vitamin E.

Antioxidant Power

Cherry tomatoes are rich in lycopene, a powerful antioxidant that may help reduce inflammation. The colorful vegetables provide a variety of vitamins and minerals.

Protein and Calcium

Feta cheese contributes high-quality protein and calcium for bone health. Pearl couscous adds additional protein and B vitamins.

Hydration and Fiber

Cucumbers provide hydration and refreshing crunch, while all the vegetables contribute fiber for digestive health.

Herb Benefits

Fresh mint aids digestion and provides a natural source of antioxidants, while oregano has antimicrobial properties.

Troubleshooting Common Issues

Problem: Couscous is mushy or clumpy

Solution: Make sure you’re not overcooking the couscous, and rinse it thoroughly with cold water immediately after draining. If it’s already clumpy, rinse again and gently separate with a fork.

Problem: Salad tastes bland

Solution: This usually means it needs more acid or salt. Try adding more lime juice or vinegar, and don’t forget to season with salt and pepper to taste.

Problem: Vegetables are releasing too much water

Solution: Pat cherry tomatoes dry after cutting and salt cucumber slices lightly, letting them drain for 10 minutes before adding to the salad.

Problem: Dressing won’t emulsify

Solution: Make sure your mustard is fresh (it acts as an emulsifier) and whisk more vigorously. You can also blend the dressing in a small food processor or blender.

Problem: Salad seems dry after refrigeration

Solution: The couscous may have absorbed the dressing. Simply add a bit more olive oil and vinegar, toss gently, and taste for seasoning.

Problem: Onion flavor is too strong

Solution: Soak sliced red onion in cold water for 10 minutes before adding to the salad, or use less and add more gradually to taste.

Frequently Asked Questions

Q: Can I make this salad ahead of time?
A: While this salad can technically be made a few days ahead, it looks and tastes best when served within 24 hours. After that, it’ll still be “good enough” for everyday meals, but might look a bit too “past its prime” for entertaining.

Q: Is pearl couscous the same as regular couscous?
A: No, pearl couscous (also called Israeli couscous) is actually a type of pasta made from wheat flour, while regular couscous is made from semolina. Pearl couscous has a larger, round shape and chewier texture.

Q: Can I substitute regular pasta for pearl couscous?
A: Yes, but the texture will be different. Orzo or small shell pasta work well. Cook according to package directions and rinse with cold water.

Q: What if I can’t find Lebanese cucumbers?
A: Regular cucumbers work fine – just peel and seed them first, then cut into similar-sized pieces. English cucumbers are another good substitute.

Q: Can I freeze this salad?
A: I really don’t recommend freezing this salad as the vegetables will lose their texture and the feta will become crumbly. It’s best enjoyed fresh or refrigerated.

Q: What’s the best way to store leftovers?
A: Store in an airtight container in the refrigerator for up to 3-4 days.

Bottom Line

This Greek-style pearl couscous salad is everything a great summer dish should be: fresh, flavorful, satisfying, and incredibly easy to make. The combination of tender pearl couscous with crisp vegetables, creamy feta, and a bright vinaigrette creates a dish that’s both comforting and refreshing.

What I love most about this recipe is its versatility. It’s equally at home at a casual family dinner or an elegant dinner party. It travels well, keeps beautifully, and actually tastes better the next day – making it perfect for our busy lives.

Whether you’re looking for the perfect side dish for your next barbecue, a healthy lunch option for meal prep, or simply want to bring a taste of the Mediterranean to your table, this Greek-style pearl couscous salad delivers every time.

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4.74 from 15 votes

Greek Style Pearl Couscous Salad

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

A vibrant Mediterranean salad featuring tender pearl couscous, fresh vegetables, feta cheese, and kalamata olives in a zesty herb vinaigrette.

Servings: 8

Ingredients

US Customary – Metric

• 1 cup pearl couscous
• 2 cups cherry tomatoes, cut in half
• 4 Lebanese cucumbers, cut into thick half slices
• 1/2 red onion, thinly sliced
• 1 cup feta cheese, cubed
• 1 cup pitted kalamata olives
• 1/4 cup fresh mint, chopped

For the vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp salt, I use Himalayan salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced

Instructions

• Cook the couscous: Bring a large pot of generously salted water to a boil. Add pearl couscous and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold running water until completely chilled.
• Prepare the vegetables: While couscous is cooking, halve the cherry tomatoes, slice cucumbers, thinly slice red onion, cube feta cheese, and chop mint.
• Make the vinaigrette: In a small bowl or measuring cup, whisk together the olive oil, apple cider vinegar, lime juice, Dijon mustard, oregano, minced garlic, salt, and pepper until well blended.
• Assemble the salad: In a large serving bowl, combine the chilled couscous, prepared vegetables, feta cheese, olives, and mint. Pour the vinaigrette over the salad and toss gently until evenly coated.
• Rest and serve: Refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.

Nutrition

Calories: 250kcal, Carbohydrates: 26g, Protein: 7g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 634mg, Potassium: 373mg, Fiber: 2g, Sugar: 4g, Vitamin A: 545IU, Vitamin C: 14.4mg, Calcium: 143mg, Iron: 1.3mg

Course: Salad, Side Dish

Cuisine: Mediterranean

Keyword: Couscous

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This recipe was originally posted in May of 2018 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.