Pearl Couscous Salad with Feta & Chickpeas

Nothing beats the flavors of the Mediterranean: briny Kalamata olives, Persian cucumbers, hearty chickpeas, Feta cheese, cherry tomatoes, Balsamic marinated red onions, and Pearl couscous enveloped in a lemony dressing. This Pearl Couscous Salad with Feta & Chickpeas recipe is sunshine in a bowl.

Why I love this recipe

I have my favorite recipes, for sure.  This combination of flavors is a staple in my home. They are the most versatile of ingredients that taste spectacularly cold or hot and that most people love.  I eat this salad all year, and it’s one of my husband’s favorites as well.

What is Pearl couscous?

There are three types of couscous, according to EatingWell.com: Israeli, Moroccan, and Lebanese. The most common I see here in Los Angeles, is Moroccan couscous, the tiniest pasta rounds that cook in boiling water and are ready in a few minutes. Second to that is Israeli, or Pearl couscous, which is made of rounds of semolina flour pasta, sometimes tricolored, and cooks up in about 20 minutes. The other is Lebanese couscous, which is even larger and takes the longest to cook.

All types are versatile and can easily be converted into a simple staple in a meal. I love Moroccan couscous for a simple side, like my Lemon Thyme Couscous with Olives which is perfect for baked salmon or grilled chicken cutlets. And I love Israeli or Pearl couscous for quick salads like this one. Couscous is a staple here in our home; as you know, I love easy, versatile ingredients!

Let’s make Pearl couscous salad with Feta and Chickpeas

I recommend cooking the couscous rather than buying precooked couscous. The flavor and texture is not ideal for this salad. It’s quick cooking, only taking about 15 minutes to cook, which is about the same time as it will take to prepare the vegetables and remaining ingredients.  Take the extra few minutes and make your own; your palate will thank you.

For this recipe, I used Bob’s Red Mill Pearl Tricolor Couscous, which I buy at Sprouts. In addition, most large supermarkets carry this type of pearl couscous, which is pretty easy to find. Cook to package directions, and don’t forget to fluff the couscous!

Ingredients for the Lemon Dijon dressing

• 1/4 cup lemon juice
• 1/4 cup olive oil extra virgin
• 1/4 tsp kosher salt
• 2 cloves garlic minced
• 1 tsp sugar use can use 3/4 tsp to 1 tsp
• 1/8 tsp pepper to taste
• 1 tsp mustard Dijon

Ingredients for the salad

• 1 cup Israeli or Pearl couscous cooked
• 1 can chickpeas rinsed and drained
• 1 cup cucumber Persian, chopped (can use English)
• 1 cup tomatoes baby, Cherry, or grape (sliced in half or whole)
• 1/2 cup kalamata olives sliced
• 1/4 cup Marinated Balsamic Red onions or regular red onions chopped
• 1/4 cup roasted red bell pepper, jarred chopped
• 1/2 cup Feta cheese crumbled
• 1 teaspoon oregano, dried
• 1 teaspoon  salt Kosher
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons of fresh parsley, chopped (optional)

This dressing is one of my most popular recipes.  It’s an olive oil, lemon juice-based, and Dijon mustard dressing that comes together with just a few ingredients. Use fresh lemon juice for this salad dressing for that delicious bright flavor, which is the final compliment of this salad and is guaranteed to delight even the pickiest of eaters.

Start with the salad dressing. Combine all the ingredients in a small jar with a tight-fitting lid and shake until the dressing is emulsified.  Alternatively, you can use a small blender and pulse for a few seconds until thoroughly blended.

Using a medium to large bowl, add the cooked couscous, vegetables, chickpeas, Feta cheese, dressing, olives, salt, pepper, and herbs. Toss the ingredients gently until the dressing has coated all of the ingredients.  

It’s easy to customize this salad, also. I used Persian cucumbers, my Marinated Balsamic Red Onions, Feta cheese, Kalamata olives, roasted red bell pepper, Kalamata olives, small tomatoes, canned, rinsed chickpeas, and cooked Pearl couscous. The exact measurements are in the recipe card below as a starting point for you, and you can adapt the ingredients to suit your taste. (For me, extra feta please!)

Variations:

I have created some fun and delicious variations for this salad that you will love. As I mentioned before, it’s so easy to customize to your personal preference.

• Use raw zucchini instead of cucumbers.
• Substitute Goat cheese or fresh Mozzarella balls for Feta cheese.
• Add Arugula or Spinach
• Use a ready-made red wine vinaigrette or apple cider vinegar-based dressing instead of Easy Lemon Dressing.
• Add cold-cooked shrimp.
• Use fresh herbs like Dill and or Mint
• Substitute white beans for chickpeas or Garbanzo beans. 
• Add nuts like pine nuts

How to Serve this salad

This is a perfect addition to arugula and baby salad greens for a quick lunch.  Add some additional protein for a hearty and satisfying lunch. (Pearl couscous has 6 grams of protein per serving, which makes it perfect for lunch.) 

It’s a fabulous side dish for roasted chicken, salmon, or lamb! 

Store any leftovers in an airtight container in the refrigerator for up to 3 days. 

Enjoy!

If you love delicious salads with tons of texture and taste, head over to our Salads and sides for more fabulous recipes.

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All content and photographs ©Claudia’s Table and claudiastable.com

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