You’re going to love this pearled couscous recipe! My Pearled Couscous Salad with Lemon-Garlic Dressing is a delicious side dish that can easily become the main entree. Keep reading to learn how to cook pearled couscous, then put this on your menu ASAP!

You know I’m a fan of salads that don’t suck, right? Well, I just can’t stop, won’t stop with new creations. Here’s one of my favorites, made with delicious pearled couscous, walnuts, carrots, and chopped prunes on a big ole bed of leafy greens!

It’s topped with a tangy Lemon-Garlic Dressing that you can use on so many other dishes, too.

Pearled Couscous Salad

I chose pearled couscous for this recipe because I can’t get enough of its dense, chewy texture. It’s perfect for salads because it breaks up all the veggies, and since it’s round there’s a lot of surface area for yummy dressings to stick to.

If you’re a fan of this ingredient, you might also like my Lemony Couscous Salad with Capers and Tinned Fish.

Here’s what you need to make this Pearled Couscous Salad recipe.

An overhead view of the measured and prepared ingredients for Israeli Couscous Salad with Lemon-Garlic Dressing

Ingredients: Uncooked pearled couscous (plus water for cooking), salted butter, fresh arugula, carrots, prunes, and walnuts. For the dressing, you’ll need some olive oil, a fresh lemon, garlic, Dijon mustard, white wine vinegar, honey, dried oregano, and salt and pepper.

Street Smart Nutrition Tip: You can always grate or shred your own carrots for this Pearled Couscous Salad, but if you want to skip that step, look for shredded or matchstick carrots in the produce section near the bagged salad ingredients.

Equipment: Cutting board and well-sharpened chef’s knife, measuring cups and measuring spoons, a mixing bowl, and a serving spoon. If you’re starting with whole carrots, grab a grater. A whisk can also be helpful when preparing the dressing.

A small glass jar filled with a homemade Lemon-Garlic Dressing to be served with this Israeli couscous recipe

How to Cook Pearled Couscous

Pearled couscous is a type of small pasta, formed into small, round balls. The flavor, similar to other types of pasta, is fairly neutral on its own. The key to building great flavor when you cook pearled couscous is to first toast it.

Trust me, you might feel like skipping this step in the interest of time, but I promise it’s worth the extra effort!

First, heat a skillet or pan over medium to medium-high heat. Add the butter to the skillet, and once it’s melted, add the uncooked pearled couscous. Stir consistently to avoid scorching your couscous. After 2-3 minutes, you’ll notice some of the pieces developing a golden color. This is a good sign because that’s going to give your pearled couscous recipe an even better flavor!

Street Smart Nutrition Tip: For even more flavor, cook your pearled couscous with a low-sodium broth or stock instead of water. Use a 1:1 1/4 ratio, meaning for every cup of uncooked couscous, use 1 1/4 cup liquid.

Once you’ve toasted the couscous, add your liquid and bring everything to a low simmer. Cover your skillet or pan. Cook for about 10 minutes, or until all liquid is absorbed. Remove from heat, allow to cool slightly, and you’re ready to make this pearled couscous salad!

A large mixing bowl is filled with Israeli couscous salad and colorful vegetables

You can also store your cooked couscous in the fridge in a sealed container for 4-5 days. It also freezes well if you batch cook larger amounts.

What to Serve with Pearled Couscous Salad

If you’re satisfied with a plant-based salad, no need to go any further! Load up your plate or bowl and enjoy as is.

But if you prefer some protein to top off your Pearled Couscous Salad, here are some ideas:

Skewer of grilled shrimp
Shredded or chopped chicken breast (make it easy and grab a pre-cooked rotisserie chicken)
Pork tenderloin medallions
Baked salmon

As you can see, the options are pretty flexible based on your taste preferences. The Lemon-Garlic Dressing used for this pearled couscous recipe can double as a marinade or sauce for your favorite proteins, too. Just double the batch, and if marinating, be sure to avoid mixing the marinade with the dressing for serving (this is an important food safety precaution).

A close up shot of a plate with a colorful salad with greens, carrots, couscous, and walnuts

Here’s the recipe for this Pearled Couscous Salad!

Pearled Couscous Salad with Lemon-Garlic Dressing

4.91 from 11 votes

Pearled couscous, arugula, carrots, chopped prunes, and walnuts combine with a tangy dressing. Enjoy as a side salad or main dish!

Prep Time 5

Cook Time 20

Cooling Time 10

Total Time 35

Print Recipe Rate Recipe Pin Recipe

Servings: 4 servings

Ingredients

3/4 cup pearled couscous, uncooked
1 1/2 cups water
2 tbsp salted butter
2 1/2 cups arugula
1 cups grated carrots
3/4 cup chopped prunes
3/4 cup chopped walnuts

Lemon-Garlic Dressing

1/3 cup extra virgin olive oil
2 tbsp fresh lemon juice
2 cloves garlic, finely minced
1/2 tbsp dijon mustard
1/2 tbsp white wine vinegar
1/2 tbsp honey
1/4 tsp dried oregano
1/4 tsp MSG
1/8 tsp salt

Instructions

For the Lemon-Garlic Dressing

Measure and add all ingredients to a small container. Whisk together to combine, then set aside until ready to serve. Note that there will be some separation, so either cover and shake well, or whisk again before serving.

For the Couscous Salad

Heat a skillet or pan over medium to medium-high heat. Once the pan is heated, add the butter and allow to melt. Once melted, add the uncooked couscous.
Stir frequently to avoid scorching the couscous. Toast for two to three minutes or until some pieces become darker. Pour in the water and bring to a low simmer. Cover and cook for about 10 minutes, or until all liquid is absorbed. Remove from heat.
Meanwhile, prepare the other ingredients by chopping the prunes and walnuts.
Once the couscous has cooled to room temperature, add all salad ingredients to a mixing bowl and fold together to combine. Once well-mixed, drizzle with the Lemon-Garlic Dressing and mix again. Serve immediately.

Notes

The couscous may be cooked ahead of time and stored in the refrigerator until ready to prep this recipe.

To speed up the cooling process, you can spread the cooked couscous on a baking sheet in a thin layer to help the heat dissipate faster.

Nutrition

Serving: 1 serving, Calories: 582 kcal, Carbohydrates: 56 g, Protein: 9 g, Fat: 39 g, Saturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 15 mg, Sodium: 179 mg, Potassium: 559 mg, Fiber: 7 g, Sugar: 17 g, Vitamin A: 6081 IU, Vitamin C: 8 mg, Calcium: 85 mg, Iron: 2 mg

Course: Salad, Side Dish

Cuisine: American

Keyword: Couscous Salad, Israeli Couscous

If you choose to swap ingredients, try using pecans or almonds instead of walnuts. Pine nuts are also ah-mazing with Israeli couscous recipes. I’m a huge fan but they can be a more expensive ingredient.

You can also use other dried fruits besides prunes. I’m partial to prunes because of their health benefits, especially for bone health. But I think this salad would be just as delicious with dried apricots, dried figs, or dried cranberries.

If you enjoy this recipe, be sure to check out some of my other delicious salad recipes!

You can also snag information on building delicious, satisfying salads that don’t suck by signing up from my email newsletter. Once you subscribe, you’ll receive a copy of my e-book, “Salads That Don’t Suck”!