Mediterranean Lemon Pearl Couscous Salad

Overhead view of a white bowl filled with pearl couscous tossed with corn, olives, tomatoes, and cucumbers.

5 from 17 votes

Mediterranean Lemon Pearl Couscous Salad

Mediterranean Lemon Pearl Couscous Salad is a bright and zesty dish with fresh ingredients, zesty lemon dressing, and large chewy couscous. Perfect for summer!

Prep Time35

Cook Time6

Total Time41

Course: pasta salad, Summer salad

Cuisine: American-Mediterranean

Servings: servings

Calories: 2120kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

For the couscous:

8 ounces Israeli couscous also called pearl pasta
4 cups chicken broth
4 cups water

For the dressing:

¼ cup extra virgin olive oil
finely grated zest from 1 medium-size lemon
2 tablespoons fresh lemon juice
1 medium clove garlic finely minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the salad:

4 ears fresh corn
8 cups 5 ounces baby spinach finely sliced
½ cup Kalamata olives pitted and sliced
¼ cup crumbled Feta Cheese more if you like
1 medium seedless English cucumber halved or quartered, if large and sliced ¼-inch thick
½ medium red onion thinly sliced
2 cups cherry or grape tomatoes - cut in half
1 cup finely chopped cilantro or parsley
½ cup finely chopped fresh dill - some dill sprigs to garnish on top

Instructions

For the couscous:

In a medium-large pot, bring chicken broth and water to a rolling boil.
Add couscous and return to a boil, then reduce to a steady low boil and cook for 7-8 minutes or until al dente.
Drain well and transfer to a bowl.
Drizzle lightly with olive oil and stir to combine. Set aside to cool.
Stir occasionally to facilitate cooling and to keep the pasta from sticking together.

For the dressing:

Combine all ingredients in a jar and shake well.

For the corn:

Place the 4 ears of corn in the microwave and cook on high power for 6 minutes.
Remove from microwave with a potholder or oven mitt and set aside until cool enough to handle.
Cut about an inch off of the stalk end of the corn, then peel back the husks and silk from the top and discard.
Pull off any remaining silk strings.
Lay one ear of corn on a cutting board and, with a sharp knife, cut a strip of kernels off of one side.
Place cut side down and continue to cut and rotate until all the corn is removed.
Repeat with the other 3 ears of corn. Drizzle corn lightly with olive oil and set aside to cool.

For the salad:

Combine all ingredients except the dressing in a large bowl.
Toss to combine.
Drizzle with 3-4 tablespoons of the dressing and toss again.
Sprinkle the crumbled Feta cheese on top.
Serve extra dressing at the table. Serve at room temperature.
Store leftover Mediterranean pearl couscous salad in an airtight container in the fridge for up to 4 days.
While couscous itself can be stored in the freezer for three months, I don’t recommend freezing couscous that includes vegetables or fresh salad ingredients as these will become overly soggy from freezing and thawing.

Notes

TIPS:

The pearl couscous is cooked in broth instead of water which adds a deeper flavor.

Cooked couscous tends to clump once it starts to cool. Use a spatula or fork to break it up when reheating or serving again.

Reheat leftovers for a few minutes on medium heat on the stovetop, serve leftovers chilled or allow the refrigerated salad to reach room temperature before serving again.

I've cooked the couscous al dente. This gives the couscous a deliciously chewy texture. I’ve coated the freshly boiled couscous in olive oil to keep it from sticking together.

You can find pearl or Israeli couscous in the pasta section of the grocery store.

The salad dressing can be made in advance and stored in the fridge. The fresh salad ingredients can also be prepared ahead of time and stored in separate airtight containers. I recommend only slicing the tomatoes and chopping the herbs before assembling this salad.

Nutrition