Pearl Couscous Salad Recipe
Fresh, colorful, and tossed in a bright homemade lemon vinaigrette, this Pearl Couscous Salad is packed with crisp vegetables, hearty chickpeas, and fresh herbs.
Servings 8
Calories 212kcal
Equipment
- Medium saucepan
- Fine mesh strainer (if needed)
- Large mixing bowl
- Small bowl or measuring cup
- Whisk
- Cutting board
- Chef's knife
Ingredients
Salad
- 1 cup pearl couscous
- 1 can chickpeas, drained and rinsed (15-ounce)
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ red onion finely diced
- ½ red bell pepper chopped
- ½ orange bell pepper chopped
- 1 handful fresh cilantro chopped
- 1 tablespoon fresh dill chopped
Lemon Vinaigrette
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 1 clove garlic minced
- 1 teaspoon apple cider vinegar
- salt and black pepper to taste
Instructions
- Cook the pearl couscous according to the package directions. Drain if needed and spread onto a plate or baking sheet to cool for 10 to 15 minutes.
- While the couscous cools, whisk together the lemon juice, olive oil, garlic, apple cider vinegar, salt, and pepper until well combined. Alternatively, blend until smooth.
- In a large serving bowl, combine the cooled couscous, chickpeas, cherry tomatoes, cucumber, red onion, red bell pepper, orange bell pepper, cilantro, and dill.
- Pour the lemon vinaigrette over the salad and toss until everything is evenly coated.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
- Serve immediately while the couscous is still slightly warm, or refrigerate for at least 15 minutes before serving cold.
Notes
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
- This salad is delicious both warm and cold, but it's especially flavorful when served slightly warm.
- Fresh lemon juice gives the dressing the brightest flavor.
- Add crumbled feta cheese for a creamy, salty twist.
- Grilled chicken, shrimp, or salmon make excellent protein additions for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. If needed, refresh with a drizzle of olive oil or an extra squeeze of lemon juice before serving.
Nutrition
Calories: 212kcal