Description
This vibrant Pearl Couscous Salad is a refreshing and wholesome dish packed with juicy cherry tomatoes, crunchy cucumbers, peppery arugula, and protein-rich chickpeas. Tossed with lemon juice and olive oil, it makes the perfect light lunch or summer side. Ideal for meal prep, it stays fresh for days and tastes even better after sitting in the fridge!
Ingredients
Scale
Salad Base
- 1 cup cooked pearl couscous (Israeli couscous)
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 cup fresh arugula
- 1/2 cup green olives, whole or halved
Optional Add-ins
- Crumbled feta cheese
- Chopped fresh herbs (parsley or mint)
- Diced red onion
- Bell peppers (for added crunch)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Cook the Couscous: Bring a pot of salted water to a boil. Add the pearl couscous and cook for about 10 minutes or until tender but slightly chewy. Drain and rinse under cold water to cool completely.
- Prep the Vegetables: While the couscous cools, wash and chop your vegetables. Halve the cherry tomatoes, dice the cucumber, and slice olives (if desired). Wash and dry the arugula thoroughly.
- Combine Ingredients: In a large salad bowl, combine the cooked couscous, chickpeas, tomatoes, cucumber, olives, and arugula. Add any optional ingredients like herbs or feta cheese.
- Dress the Salad: Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss everything gently until evenly coated.
- Chill and Serve: For best flavor, let the salad sit for 15–30 minutes in the fridge before serving. Serve chilled or at room temperature.
Notes
- Letting the couscous cool before mixing prevents cheese from melting and vegetables from wilting.
- Use high-quality olive oil and fresh lemon juice for the best flavor.
- Make-ahead tip: Add fresh herbs and cheese right before serving.
- This salad travels well and makes a perfect packed lunch.
- For a protein boost, add grilled chicken, tuna, or tofu.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 310
- Sugar: 3g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg