Pearl Couscous Salad Recipe

🤘Learn to make killer vegan Middle Eastern food

This guide to my most popular plant-based Middle Eastern recipes is 100% FREE, & you'll love the actual heck out of it 🥰

🥗 Pearl couscous salad ingredients 

Pearl Couscous

Couscous is a type of pasta made from semolina flour and water, typically found in North African cuisines. Also called Israeli couscous or pearled couscous, these pasta pearls are larger than traditional couscous. If you’re out, this recipe works great with orzo or fregola—same timing and water ratio. Don’t use regular couscous as it cooks a lot faster and requires less liquid. 

The Spices

This warm spice trio builds depth and character into every grain. Turmeric gives color, coriander adds a musky backbone flavor, and cinnamon sneaks in a hint of warm sweetness. Feeling spice-lazy and want a shortcut? Sub in baharat instead for more complexity.

The Vegetables

Cucumber, cherry tomatoes, parsley, dill, and red onion are my go-tos when making this salad. But in the fall or winter, it’s great with roasted slices of butternut squash or roasted pumpkin in place of the tomatoes. Dice everything super small (like you do when making Shirazi salad) so you get a little bit of everything in every forkful. You could even throw in bell peppers or Persian cucumbers for more crunch.

Canned Chickpeas

I mean, who doesn’t like ‘em? Buttheads, that’s who. There, I said it! Chickpeas bring a little bit of protein boost to this salad pretty effortlessly. Rinse and drain them well before tossing them in. You can also use dried chickpeas, cooked the same way I do in my Israeli hummus recipe. No soaking or peeling needed. Don’t toss that aquafaba, though—it’s the best way to make vegan mayo or cookies.

Sumac

Sumac gives the dressing a little pucker and punch. Ready to use up the rest of your leftover sumac? It’s awesome in makdous, bolani, amba sauce, and all kinds of mezze goodness. Just avoid using “cured” sumac; it’s too salt-heavy (for this at least) and will throw your flavor balance into chaos. No sumac? Additional lemon juice or amchur are great subs.

📖 How to make Israeli couscous salad

Scroll on for the foolproof steps, or skip to the printable recipe card if you’re already heating the pan and chopping your dill like it owes you money.

Step One

Cous and Effect:

Heat the olive oil in a saucepan over medium heat. Once the oil's hot, add the pearl couscous and stir for about 3 minutes, until the grains turn lightly golden and aromatic.

Step Two

The Da Vinci Coat:

Add garlic, turmeric, coriander, and cinnamon. Stir for 1 minute to coat the couscous.

Step Three

This Boil’s Life:

Add water and salt. Turn the heat to high and bring to a boil.

Step Four

The Coverfield Paradox:

Reduce to low heat, cover, and simmer for 10 minutes or until the liquid is absorbed. Remove the lid and let the couscous rest for 10 minutes to cool.

Step Five

I’ll Cut Ya:

While the couscous cools, prep the cucumber, cherry tomatoes, red onion, parsley, dill, and chickpeas. Combine them all in a large bowl.

Step Six

A Dressing for the Tsar:

Whisk lemon juice, Dijon, sumac, thyme, olive oil, and salt in a small bowl until thoroughly combined for the dressing.

Step Seven

Old Mix Donald:

Add the cooled couscous to the vegetables and herbs. Pour over the dressing and mix well.

Step Eight

To Serve & Protect:

Transfer to a serving dish and top with extra herbs if using. Serve chilled or at room temperature.