This Mediterranean pearl couscous salad is a flavour-packed, versatile dish. With roasted vegetables, lentils, olives, capers and a spicy harissa dressing, it’s both nourishing and satisfying. This recipe is ideal for easy lunches, meal prep or simple weeknight dinners.
Pearl Couscous Salad (Mediterranean Roasted Vegetable Salad)
This pearl couscous salad is packed with bold Mediterranean flavours and vibrant textures. It combines roasted vegetables, tender lentils, briny kalamata olives and capers with fresh salad leaves, all tossed in a punchy harissa dressing.
This summer salad is satisfying enough to serve as a hearty lunch or light dinner, yet versatile enough to work as a side dish. You can enjoy it warm straight from the oven or chilled. It keeps well in the fridge for a few days, making ideal for meal prep.
Puy lentils are ideal here, staying firm rather than turning mushy but you can also use green lentils.
🌱 MAKE IT VEGAN : simply skip the feta or use a plant-based alternative.
What is Pearl Couscous?
Pearl couscous is also known as Israeli couscous or giant couscous. Unlike traditional couscous, it is made from wheat flour shaped into small, round pearls that need to be cooked in water for around 8 to 10 minutes until soft, plump and slightly chewy.
It is cooked by boiling in water, similar to pasta. For salad recipes, I like to rinse it under cold water once cooked, then drain it before tossing it in a little olive oil to stop the grains from sticking together. You can use a fork to separate the grains.
Its chewy texture makes it ideal to bulk up salads like this Mediterranean pearl couscous salad.
Tips for The Best Pearl Couscous Salad
- Toss couscous with olive oil immediately after cooking to prevent sticking
- Roast vegetables until slightly caramelised for deeper flavour
- Add dressing while ingredients are still warm for better absorption
- Add the salad leaves and cheese just before serving to keep them fresh
Other Mediterranean Recipes to Try
- Mediterranean Orzo Salad
- Mediterranean Pan-Fried Gnocchi
- Mediterranean Orzo Bake
- Mediterranean Sandwich
- Mediterranean Tomato Tart
Watch How to Make This Pearl Couscous Salad
How to Make This Pearl Couscous Salad
Ingredients
Roasted Vegetables
- courgette
- aubergine
- red onion
- pepper
- olive oil
- cherry tomatoes
Salad Base
- pearl couscous
- Puy lentils (or green lentils)
- extra virgin olive oil
- Kalamata olives
- capers
- mixed salad leaves
- feta cheese (optional)
For the Harissa Dressing
- extra virgin olive oil
- lemon juice
- harissa paste
- garlic cloves
- maple syrup
- salt
Method
1. Roast the Vegetables
Preheat the oven to 240°C / fan 220°C / 475°F / gas 9.
Cut the courgette into 2cm half-moon wedges, aubergine into cubes, red onion into wedges and pepper into strips. Spread everything on a baking tray, toss with olive oil, salt and pepper.
Roast for 25 minutes, then add cherry tomatoes and roast for a further 10 minutes until caramelised.
2. Cook the Couscous and Lentils
Bring two pans of salted water to the boil.
Cook the pearl couscous for 8–10 minutes until tender.
Cook the Puy lentils for around 15 minutes until soft but not mushy.
Drain both well.
Toss the couscous with 1 tbsp olive oil to keep the grains separate, then mix in the lentils.
3. Make the Harissa Dressing
Whisk together olive oil, lemon juice, harissa paste, garlic, maple syrup and salt until smooth and balanced. Adjust spice level to taste.
4. Assemble this Pearl Couscous Salad
Add the roasted vegetables to the couscous and lentil mixture. Stir through olives and capers. Pour over the harissa dressing and mix well.
Top with fresh salad leaves and crumbled feta (if using) just before serving.
Serving Suggestions
This pearl couscous salad works beautifully:
- As a standalone lunch with or without flatbread
- As a light dinner
- As a Mediterranean side dish for your grilled protein of choice
- In meal prep boxes for the week
It can be served warm, room temperature, or cold, making it ideal for batch cooking.
Variations For This Pearl Couscous Salad
Cheese Options
Instead of feta, try:
- Goat cheese
- Blue cheese
- Vegan feta-style alternatives
Leafy Greens
Swap or add:
- Rocket (arugula)
- Baby spinach
- Watercress
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. If meal prepping, keep salad leaves and cheese separate and add just before eating.
Frequently Asked Questions
Yes, this pearl couscous salad is delicious cold, making it perfect for lunchboxes and picnics.
No, pearl couscous contains wheat and is not gluten-free.
Pearl couscous has a mild, slightly nutty flavour with a chewy pasta-like texture that absorbs dressings well.
I hope you enjoy this pearl couscous salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy meal ideas!
Pearl Couscous Salad
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 250 g courgette
- 250 g aubergine
- 200 g red onion
- 1 large orange pepper
- olive oil
- 225 g cherry tomatoes
- 200 g pearl couscous
- 100 g Puy lentils (or green lentils)
- 1 tbsp extra-virgin olive oil
- 90 g kalamata olives
- 3 Tbsp capers
- 2 handfuls mixed leaves
- 100 g feta optional
FOR THE DRESSING
- 5 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1-2 tbsp harissa paste according to taste
- 2 garlic cloves grated
- maple syrup or sugar to taste
- pinch salt
Instructions
- Preheat the oven 240C / fan 220C / 475F / gas 9.
- Cut the courgette into 2-cm [0.8-inch] thick half-moon wedges. Cut the aubergines into 2cm [0.8-inch] cubes. Cut the red onion into eighths. Deseed the pepper and cut into eighths. Scatter the vegetables on an oven tray. Toss in 2 Tbsp of olive oil. Season with salt and pepper. Cook for 25 minutes.250 g courgette, 250 g aubergine, 200 g red onion, 1 large orange pepper, olive oil
- Add the tomatoes to the tray and cook for a further 10 minutes.225 g cherry tomatoes
- In the meantime heat 2 saucepans filled with water. When the water is boiling, salt the water.
- Cook the pearl couscous in one pan until cooked (about 8-10 mins) and the lentils in the other (about 15 mins).200 g pearl couscous, 100 g Puy lentils (or green lentils)
- When done drain both well.
- Place the couscous in a large salad bowl, toss in 1 Tbsp extra virgin oil to separate the grains.1 tbsp extra-virgin olive oil
- Mix in the lentils.
- Make the dressing by whisking together all its ingredients. Set aside.5 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1-2 tbsp harissa paste, 2 garlic cloves, maple syrup or sugar to taste, pinch salt
- When the vegetables are done, add them to the salad bowl. Top with the olives and capers.90 g kalamata olives, 3 Tbsp capers
- Toss everything in the dressing.
- Just before serving Add the salad leaves on top plus the feta is using.2 handfuls mixed leaves, 100 g feta
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/pearl-couscous-salad/
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