This pearled couscous salad is one of my favorite nourishing meal preps! It’s loaded with my favorite flavors like turmeric, feta cheese, fresh veggies and a dijon vinaigrette.
Pearl Couscous Salad
Pearl couscous, aka Israeli couscous, is one of my favorite types of pastas. It’s so versatile, and tastes delicious in this mediterranean inspired salad.
The couscous is toasted in olive oil, then cooked with turmeric, salt and cinnamon. It’s tossed together with fresh vegetables like cucumbers, tomatoes and onion, herbs like parsley and mint, and some feta cheese for added fat and flavor.
Pasta salads are one of my absolute favorite meal preps for the week because they’re an easy lunch to pack for work, and really simple to make.
I love serving this couscous salad cold or at room temperature. The chickpeas add some protein, so you can serve it on its own as a well-balanced meal!
How to make pearl couscous salad
- Prepare your pearl couscous by toasting it in a pan with olive oil until brown. Mix in the spices then add in the water. Bring it to a boil and cook the couscous until all of the water is absorbed
- Once the couscous cools, toss it together with all of the chopped veggies
- Mix your simple dressing together, then toss it into the salad
- Garnish with extra herbs and feta cheese, and enjoy throughout the week!
This pearl couscous salad is easy to make, packed with nutrients, and loaded with delicious flavor. The longer it sits, the better it tastes so you can prepare it early in the week for a healthy meal prep.
You guys are going to love this simple recipe! Be sure to tag me on Instagram if you try it 🙂
What to serve with your pearl couscous salad:
Lemon Pepper Tofu
Citrus & Herb Salmon
Lemon Butter Fish
Honey Jalapeno Salmon
Pearl Couscous Salad
Course: Main4-6
servings10
minutes15
minutes25
minutesIngredients
- Turmeric Couscous
1 1/2 cups 1 1/2 pearl couscous, also called Israeli couscous
1 3/4 cups 1 3/4 water
1 tbsp 1 olive oil
1 tsp 1 turmeric
1/2 tsp 1/2 salt
1/8 tsp 1/8 cinnamon
- Salad
2 2 persian cucumbers, chopped
1 cup 1 cherry tomatoes, chopped
1 can 1 chickpeas drained and rinsed, 15 oz
1/2 cup 1/2 crumbled feta cheese
1/4 1/4 red onion, chopped
1/4 cup 1/4 parsley, chopped
2 tbsp 2 fresh mint leaves, chopped
- Dressing
1/4 cup 1/4 olive oil
Juice from 1 lemon
1 tbsp 1 dijon mustard
2 tbsp 2 red wine vinegar
1 clove 1 garlic, crushed
Salt & pepper
Directions
- Add the pearled couscous to a pot with 1 tbsp of olive oil. Toast on medium heat for 2-3 minutes, until the couscous is slightly browned.
- Add in the turmeric, cinnamon and salt and toss together with the toasted couscous for another minute.
- Pour the water into the pot, cover it and bring it to a boil. Once boiling, reduce to simmer and cook for 10-12 minutes, until all of the water is absorbed.
- Once done, set aside and let cool for 10 minutes. Fluff with a fork and adjust salt if needed.
- Mix the dressing together and toss it with the salad.
- When the couscous has cooled, add it to a large bowl and add all of the salad toppings.
- Top with fresh parsley and extra feta cheese.
- Leftovers will stay fresh in the fridge for up to 5-6 days. You can serve this cold or at room temp.
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
