Can I add other vegetables to this salad?

Absolutely! Cucumber, bell peppers, or even some grilled zucchini would be delicious.

Is there a gluten-free alternative for the pearl couscous?

Yes, you can substitute with gluten-free couscous or quinoa.

Can I use a different type of cheese?

Sure thing! Feta or goat cheese would be fantastic alternatives.

How long can I store this salad in the refrigerator?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dressing might settle, so give it a good stir before serving.

Can I freeze this pasta salad?

You could! However, some ingredients, like tomatoes and cucumbers, may become a bit soft. If you're planning to freeze it, consider omitting those.

Can I add protein to this salad?

Definitely. Grilled chicken, shrimp, or chickpeas would all be great additions to make it a heartier meal.

I remember the first time I tried pearl couscous. It was at a friend's barbecue, and I was instantly hooked! It's just so much more interesting than regular pasta, don't you think? I needed to recreate it, but I wanted to make it my own! And folks, this recipe is it! A perfect blend of fresh veggies, tangy dressing, and salty feta. Perfect for BBQs, potlucks, or just a light lunch on a sunny afternoon! Ready to get started?

This Pearl Couscous Pasta Salad is seriously versatile. You can totally customize it to your liking. Add different veggies, swap out the cheese, or even toss in some grilled chicken or shrimp for extra protein. I love to add a handful of Kalamata olives or some sun-dried tomatoes for a Mediterranean twist. It's all about making it your own!

Pearl Couscous Pasta Salad

Name: Pearl Couscous Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Picnic
Ingredients: 1 cup Pearl Couscous; 2 cups Water or Broth; 1 Red Bell Pepper; 1/2 Cucumber; 1 cup Cherry Tomatoes; 4 ounces Feta Cheese; 1/4 cup Olive Oil; 2-3 tablespoons Lemon Juice; 2 cloves Garlic; 1 teaspoon Dried Oregano; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper

A vibrant and refreshing Pearl Couscous Pasta Salad featuring tender couscous, crisp vegetables, salty feta cheese, and a zesty lemon-herb dressing. It's a simple yet elegant dish that’s perfect for any occasion.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

📖 Instructions

First, let's get that couscous cooked! In a medium saucepan, bring 2 cups of water or broth (vegetable or chicken work great!) to a boil. I personally prefer broth, it just adds a little extra somethin', ya know?
Add the pearl couscous (that's about 1 cup, uncooked) to the boiling water. Stir it once, then reduce the heat to low, cover the pan, and let it simmer for about 8-10 minutes, or until all the liquid is absorbed. Keep an eye on it though, you don't want it sticking to the bottom! Once it's done, fluff it with a fork and set it aside to cool completely. This is a crucial step; warm couscous will wilt your veggies.
While the couscous is cooling, it's time to prep the veggies! Grab your cutting board and chef's knife. Dice one red bell pepper, half a cucumber (I like to peel mine first, but that's just me), and about a cup of cherry tomatoes (halved or quartered, depending on their size). If you're feeling fancy, you could even roast the red pepper beforehand for a smokier flavor. One of my favorites, trust me!
Now, for the dressing – the magic ingredient! In a small bowl, whisk together 1/4 cup of olive oil, the juice of one lemon (about 2-3 tablespoons), 2 cloves of minced garlic (or a teaspoon of garlic powder if you're in a rush), 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Don't be afraid to taste and adjust the seasonings to your liking! Maybe a pinch of red pepper flakes if you want a lil' kick?
Time to assemble the salad! In a large bowl, combine the cooled pearl couscous, diced red bell pepper, cucumber, and cherry tomatoes. Crumble in about 4 ounces of feta cheese. I just eyeball it, honesty.
Pour the dressing over the salad and toss gently to combine. Make sure everything is nicely coated, but don't overmix it—you want to keep those veggies crisp and fresh looking. Give it a taste and add more salt, pepper, or lemon juice if needed. This is your salad, after all!
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This step is optional, but it really does make a difference. I often make this salad a few hours ahead of time, so the flavors will really pop. Serve chilled and enjoy! Garnish with fresh parsley or basil if you're feeling extra fancy!