Pearl Couscous Salad with Sun-Dried Tomatoes
This Pearl Couscous Salad is ready in less than 30 minutes and packed with sun-dried tomatoes and fresh herbs. It’s an easy side dish for spring and summer entrees like grilled chicken, steak, fish, and more!
About this Pearl Couscous Salad
This pearled couscous salad is full of flavors and textures galore! There’s chewy pearl couscous (aka Israeli couscous), fresh parsley and basil, sweet and tangy sun-dried tomatoes, and tart lemon juice.
It’s a quick and easy side dish that pairs nicely with summer entrees like grilled steak, smoked chicken, Greek kebabs, and more. If there’s a meal you usually pair with pasta salad, swap it out for this lemon couscous salad next time!
In this post, I’ll be sharing my top tips for cooking with pearl couscous, assembling the salad, and more.
Tools You’ll Need
There’s very little prep work involved with this recipe. As such, you’ll need just a few kitchen tools:
- Measuring cups and spoons — No surprise there!
- Knife and cutting board — For dicing the shallots and garlic.
- Large pan with a lid — The couscous cooks in the same skillet as the aromatics, which reduces the number of dirty dishes.
- Citrus juicer — Not required, but it helps get the maximum amount of juice from the lemon.
- Wooden spoon — For stirring the ingredients.
Recipe Ingredients
You’ll need the following basic ingredients to make the summery couscous salad:
- Extra virgin olive oil
- Pearl couscous
- Shallot
- Garlic
- Chicken bone broth
- Water
- Lemon juice
- Sea salt
- Sun-dried tomatoes (dry, not the kind packed in oil)
- Fresh basil and parsley
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What Is Pearl Couscous? Can I Use Another Variety?
Pearl couscous is also known as Israeli couscous because it was actually invented in Israel during the 1950s when there was a rice shortage.
Although pearl couscous looks like a type of grain, it’s actually pasta! It’s traditionally toasted in oil before being cooked in water or broth; that brief toasting period brings out the natural nutty undertones of the couscous.
There are two other types of couscous: Moroccan couscous (which is smaller than pearl couscous) and Lebanese couscous (which is larger than pearl couscous).
I prefer pearl couscous in this recipe due to its Goldilocks nature — it’s not so small that it disappears amongst the sun-dried tomatoes and herbs, but it’s also not so large that it overpowers the dish.
How to Make Pearl Couscous Salad
This pearled couscous salad is so simple, yet so flavorful. Here’s an overview of the cooking process:
- Heat olive oil in a large pan set over medium heat.
- When the pan is hot and the oil is shimmering, add the pearl couscous and stir. Cook over medium heat, while stirring, for about 2 minutes.
- Next, add the shallot then the garlic.
- Stir in the chicken broth, water, lemon juice, salt, and sundried tomatoes.
- Cook until the couscous is tender and the broth and water have been absorbed.
- Just before serving, stir in the fresh parsley and basil.
The above is simply a quick summary of this Pearl Couscous Salad with Sun-Dried Tomatoes. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making This Recipe
- Toast the couscous before adding the liquid. Toasting the couscous takes just 2 to 3 minutes, and it helps enhance the nutty flavor of the pasta.
- Use regular sun-dried tomatoes. Avoid the kind that are packed in oil; they taste delicious, but they’re not what you want for this recipe.
- Use freshly squeezed lemon juice. Fresh juice makes a huge difference! Here are my top tips for getting the most juice from your citrus fruits.
- Add extra veggies, if desired. We typically serve this pearled couscous salad alongside grilled or roasted veggies and some form of protein, so I forgo the addition of veggies in the salad to make life easy. However, you’re welcome to saute diced zucchini, chopped bell pepper, or fresh spinach alongside the shallots and garlic.
Pearl Couscous Salad Recipe FAQs
Got questions about how to make this Pearl Couscous Salad with Sun-Dried Tomatoes? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can the pearl couscous be substituted?
Pearl couscous is beautifully chewy and slightly nutty in flavor. You can likely replace it with Lebanese couscous, which is pea-sized and takes longer to cook, but I can’t say for certain.
Is couscous salad served warm or cold?
Both ways are delicious! If dinner is ready to go, then I’ll serve the couscous salad warm. If I’m prepping this salad ahead of time, I’ll serve it cold. Do whatever works for you.
Can I add other veggies to the salad?
Sure! I bet you could saute finely chopped zucchini, summer squash, or bell pepper, alongside the shallot and garlic. Or, add a few handfuls of baby spinach or massaged kale to the finished salad to bulk it up.
Can the salad be prepared in advance?
Since this is a cooked salad with no fresh components (i.e. cucumber, diced tomatoes, etc.) besides herbs, it keeps well in the fridge. If serving the salad to guests, you can assemble and chill it up to 12 hours in advance.
It’s best eaten within 48 hours since the parsley and basil will lose their vibrant color and freshness over time.
Storage Instructions
Leftover couscous salad will last up to 4 days in the fridge, noting that the couscous will soften over time and the herbs will lose their freshness.
I do not recommend freezing this salad.
What to Serve with Pearl Couscous Salad
Enjoy lemony pearled couscous salad as a hearty side dish, or mix in your choice of protein to make it a main dish!
Entrees that go well with couscous salad:
- Greek Chicken
- Chimichurri Steak
- Greek Pork Kebabs
- Balsamic Chicken
- Foil Pack Pesto Pork Chops
- Italian Sandwiches
- Greek Chicken Pita Pockets
Side dishes that pair well with couscous salad:
- Traeger Grilled Asparagus
- Grilled Zucchini and Squash
- Raw Zucchini Salad
- Grilled Sweet Potato Wedges
- Grilled Corn
- Tomato Avocado Corn Salad
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Try This Pearl Couscous Salad!
Next time you’re looking for a couscous salad recipe, give this sun-dried tomato version a try!
Did you love how fast this salad came together? Leave a comment below and give it a review for others to see what you of this easy summer side dish.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this pearl couscous salad!
More Easy Summer Salad Recipes:
Macaroni Salad is a classic summertime recipe that you’ll find at almost every picnic! This recipe has a basic macaroni salad base recipe along with lots of ideas for salad mix-ins. Keep it traditional, or get creative!
Rainbow Tex-Mex Tortellini Salad is a cold and refreshing pasta salad with a Mexican flair.
Summer Potlucks and BBQs don’t seem complete without a big bowl of this Classic Potato Salad. Creamy mayo, celery, onion, hard-boiled eggs, and of course plenty of potatoes make up this recipe.
This Cold Asparagus Salad is the perfect side dish to enjoy during asparagus season! In this easy asparagus salad recipe, you’ll find small pieces of tender crisp asparagus with quinoa and a tarragon vinaigrette.
This BLT Salad is a fun take on the classic BLT sandwich. Chopped lettuce, heirloom baby tomatoes, plenty of salty bacon, blue cheese, and cubes of toasted bread make up a delicious summertime salad recipe.
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Pearl Couscous Salad with Sun-Dried Tomatoes
This pearl couscous salad is ready in less than 30 minutes and packed with sun-dried tomatoes and fresh herbs. It’s an easy side dish for spring and summer entrees like grilled chicken, steak, fish, and more!
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups pearl couscous
- 1 large shallot, finely diced
- 2 cloves garlic, minced
- 1 ½ cups chicken broth
- ½ cup water
- 1 lemon, juiced
- 1 - 1 ½ teaspoons sea salt
- 3 oz sun dried tomatoes, chopped (not packed in oil)
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons finely chopped fresh basil
Instructions
- Heat 1 tablespoon of olive oil in a heavy bottom saute pan (one that has a lid that will fit) over medium heat.
- When the pan is hot and the oil is shimmering, add the couscous and stir, so that it is coated with oil.
- Cook over medium heat, while stirring, for about 2 minutes - until the couscous is lightly toasted.
- Next, add the shallot. Sauté for 2 - 3 minutes.
- Then, add the garlic and sauté for 1 - 2 more minutes.
- Stir in the chicken broth, water, lemon juice, salt, and sun-dried tomatoes. Cook the couscous until tender.
- Just before serving, stir in the fresh parsley and fresh basil.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 778mgCarbohydrates: 24gFiber: 3gSugar: 7gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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