Pearl Couscous Chickpea Salad
A colorful, protein-rich pearl couscous salad with chickpeas, fresh herbs, juicy cherry tomatoes, kalamata olives, and creamy feta. Perfect for a light lunch, meal prep, or a satisfying side dish, this salad comes together quickly and delivers a mix of textures, flavors, and wholesome nutrition.
Equipment
- 1 large saucepan
- 1 Small bowl
- 1 mason jar or small container for dressing
- 1 large mixing bowl
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 ¼ cups Israeli pearl couscous
- 1 small shallot minced
- 1 teaspoon garlic minced
- 1 pint cherry tomatoes halved
- 3 tablespoons olive oil divided
- Zest of 1 lemon about ½ teaspoon
- 1 tablespoon honey
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 15-ounce can chickpeas, drained and rinsed
- ½ cup kalamata olives sliced
- ½ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- 4 ounces feta cheese crumbled
- Kosher salt to taste
- Black pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Toast Couscous for Extra Flavor: Place a large saucepan over medium heat and add 1 tablespoon of olive oil. Once the oil shimmers, add the dry Israeli (pearl) couscous. Stir continuously to toast the couscous until it turns a light golden brown, about 1–2 minutes. This step enhances the nutty flavor and adds a subtle depth to the salad.
- Cook Couscous Until Fluffy: After toasting, carefully pour in the recommended amount of water according to the package instructions (usually about 1 ½ cups). Bring the water to a gentle boil, then reduce heat to low, cover, and simmer until the couscous absorbs the water and becomes tender, about 7–10 minutes. Once cooked, fluff the couscous with a fork to separate the grains and prevent clumping.
- Marinate Tomatoes for Vibrant Flavor: While the couscous is cooking, prepare the cherry tomatoes. In a small bowl, combine the halved cherry tomatoes with 2 teaspoons of olive oil, a pinch of red pepper flakes, minced garlic, and a dash of black pepper. Gently toss to coat the tomatoes evenly. Let them sit at room temperature to marinate, allowing the natural sweetness of the tomatoes to develop and mingle with the seasonings.
- Prepare the Zesty Dressing: In a mason jar or small container, combine minced shallots, lemon zest, red wine vinegar, fresh lemon juice, honey, ¾ teaspoon kosher salt, a pinch of black pepper, and 3 tablespoons of olive oil. Seal the jar and shake vigorously until all ingredients emulsify into a smooth dressing. Taste and adjust seasonings if needed, balancing the acidity, sweetness, and saltiness according to preference.
- Combine Couscous and Chickpeas: Transfer the cooked and fluffed couscous into a large mixing bowl. Add the drained chickpeas and sliced kalamata olives. Gently toss the ingredients together, ensuring they are evenly distributed throughout the couscous. This forms the hearty base of your salad, with protein-rich chickpeas and flavorful olives.
- Dress the Salad: Pour the prepared dressing over the couscous, chickpeas, and olives. Use a large spoon or spatula to fold everything together carefully, making sure each grain of couscous and every chickpea is lightly coated. Allow the salad to rest for 20–30 minutes so the couscous and chickpeas can soak up the dressing and enhance the overall flavor.
- Add Fresh Herbs for Brightness: Once the salad has rested, fold in the chopped parsley and basil. The fresh herbs add a fragrant aroma and burst of color, making the salad visually appealing and more flavorful.
- Incorporate Marinated Tomatoes: Gently fold in the marinated cherry tomatoes, keeping them intact as much as possible. Their juicy sweetness and slight tang will complement the nutty couscous and creamy feta beautifully.
- Finish with Feta Cheese: Sprinkle the crumbled feta cheese over the top of the salad. The creamy, salty feta balances the freshness of the herbs and tomatoes, creating a harmonious combination of flavors and textures.
- Adjust Seasoning and Serve: Taste the salad and adjust with additional salt and black pepper if needed. The salad can be served immediately at room temperature or chilled in the refrigerator for 1–2 hours to allow the flavors to meld even further. Serve as a light main course, side dish, or as part of a Mediterranean-inspired meal.
Notes
- Lightly toast the couscous before cooking to bring out a rich, nutty flavor.
- Substitute Israeli couscous with orzo or cooked quinoa if desired.
- For a plant-based version, omit feta or use a vegan cheese alternative.
- Let the salad sit for 20–30 minutes or longer to allow the dressing to fully absorb, enhancing the flavor.
- Use fresh, high-quality herbs for the brightest taste and aroma.
- Fold in the marinated tomatoes gently to prevent them from breaking apart.
- Adjust salt, pepper, or lemon juice to taste before serving for a perfectly balanced flavor.
- Store leftovers in an airtight container; flavors deepen over time.
