Pesto Pearl Couscous Salad


Last Updated on March 28, 2023

Pesto pearl couscous salad with cannellini beans is a delicious and flavorful dish to serve with your favorite protein and sides!

pesto couscous salad

Pesto Pearl Couscous Salad

Pearled couscous, tomatoes, mixed greens and mozzarella pearls get tossed together in a simple pesto dressing to make this pearl couscous salad. It comes together in just 30 minutes, and is such a simple weeknight meal to add to your weekly prep!

This salad just screams spring and gets me excited for the warmer months. (Lets just pretend I don’t live in Florida where its hot all year round)

You can serve this dish cold or at room temperature. I love it on its own since the beans add some protein, but if you needed to bulk up the protein it would pair so well with some baked salmon.

It’s truly so easy to whip up, and made with just a few simple ingredients.

What you’ll need for pesto couscous salad

Here’s what you’ll need to make this delicious salad:

  • Pearled couscous, aka Israeli couscous
  • Arugula and spinach
  • Grape tomatoes
  • Cannellini beans
  • Fresh mozzarella pearls
  • Homemade pesto dressing

Some other add-ins to elevate this salad: kalamata olives, cucumbers, chickpeas, or feta cheese.

This dish stays fresh in the fridge for up to 3 days, so it would be a great make-ahead lunch option. You can use any pesto you prefer, including a homemade version.

pesto couscous salad

This recipe is easy to make and so delicious! You guys are going to love it.

What to serve with your pearl couscous salad:

Salmon in Parchment (Salmon en Papillote)

Walnut & Pistachio Crusted Flounder

Lemon Pepper Tofu

Pesto Couscous Salad

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Prep time


Cooking time


Total time




  • 1 cup 1 pearl couscous, dry

  • 1 tsp 1 olive oil

  • 1 1/2 cups 1 1/2 water

  • 1 can 1 cannellini beans (15 oz), drained and rinsed

  • 8 oz 8 fresh mozzarella pearls

  • 1 cup 1 arugula

  • 1 cup 1 baby spinach, chopped

  • 1 cup 1 grape tomatoes, cut in half

  • Pesto Dressing
  • 3 tbsp 3 pesto

  • 2 tbsp 2 olive oil

  • 3 tbsp 3 lemon juice

  • 1 tsp 1 honey

  • Salt & pepper


  • Add the pearled couscous to a pot with 1 tsp of olive oil and toast it on medium heat for 2 minutes. Add in a pinch of salt and pour in the water. Cover the pot and bring it to a boil. Once boiling, reduce to simmer and cook for 12-15 minutes, or until all of the water is absorbed. Set aside then fluff with a fork.
  • While that cooks, prepare the salad dressing by whisking together all of the ingredients until smooth.
  • Add the greens, cannellini beans, tomatoes and mozzarella to a salad bowl with the pearl couscous and toss together with the dressing.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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