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    Zen and Zaatar » Recipes » Middle Eastern

    Irresistible Pearl Couscous Salad (Vegan)

    Published: Jul 8, 2022 · Modified: Mar 30, 2025 by Zena | Zen and Zaatar · This post may contain affiliate links · 7 Comments

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    An image of the couscous salad with text overlay, "Mediterranean couscous salad simple + vegan."
    An image of the couscous salad and its ingredients with text overlay, "Mediterranean pearl couscous salad easy | vibrant | vegan."
    An image of the couscous salad with text overlay, "Mediterranean pearl couscous salad easy + flavorful."

    This Mediterranean pearl couscous salad is filled with vibrant flavors, inspired by my Middle Eastern heritage. Using moghrabieh couscous, a larger type of couscous originating from countries in North Africa, this couscous pasta salad is filled with cucumber, tomato, olives, and fresh herbs, tossed in a tangy, lemon olive oil dressing.

    Birdseye view of Mediterranean peqrl couscous salad, with lemon, herbs, and moghrabieh couscous.

    The vibrant colors and flavors make this a wonderful dish to enjoy in summer.

    This summer couscous salad recipe uses a similar refreshing lemon, olive oil, and herb dressing to my Mediterranean potato salad recipe, another salad or side dish perfect for summer. It would also pair well as a side dish to my za'atar crusted tofu steaks.

    Couscous Origins

    Couscous is recorded to have origins from the Berbers of Algeria and Morocco. It is traditionally made from semolina wheat, and used to be mixed with water and hand rolled into small balls of dough. It is somewhat similar to a pasta. Pearl couscous, or moghrabieh, originated in North Africa, in the Maghreb region, as its name refers to.

    Another Middle Eastern dish on my website with North African roots is my vegan shakshuka recipe!

    Mediterranean Couscous Salad Ingredients

    This Mediterranean couscous salad recipe uses simple ingredients.

    Ingredients for vegan Mediterranean pearl couscous salad including lemon, olive oil, cucumber, tomato, herbs, and moghrabieh couscous.
    • Pearl couscous (moghrabieh couscous)
    • Persian cucumber
    • Tomato
    • Kalamata olives
    • Fresh parsley
    • Fresh mint leaves
    • Extra virgin olive oil
    • Lemon juice
    • Sumac

    See the recipe card for exact quantities.

    How to Make Couscous Salad

    Learn how to make this pearl couscous salad with only a few simple steps.

    Shot of Mediterranean couscous salad featuring moghrabieh couscous, lemon, cucumber, and olives, from the side.

    First, toast the moghrabieh couscous in a little bit of oil. Then, add some water and a pinch of salt, and bring it to a boil. Once it's tender, rinse with cold water and set aside. Dice and chop the rest of your ingredients, mix your ingredients for the lemon couscous pasta salad dressing, and simply toss the components together.

    Hint: Refrigerate the Mediterranean couscous salad for a few hours, to let the flavors infuse, before serving!

    Substitutions

    If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

    • Couscous - instead of moghrabieh or pearl couscous, you can substitute with another kind of couscous, or even pasta
    • Gluten-free - If you're gluten-free, substitute the couscous with a small-shaped, gluten-free pasta. Find more of my gluten-free recipes
    • Sumac - if you cannot find sumac, you can add extra lemon juice to taste

    Variations

    Here are some suggestions to make this Mediterranean couscous salad to suit you.

    Shot of Mediterranean couscous salad featuring moghrabieh couscous, lemon, cucumber, and olives, and olive oil, from the front.
    • Vegan feta - plant-based feta would make a great addition to add more flavor into this recipe
    • Za'atar - if you're looking for more zest, my za'atar seasoning blend would be a delicious addition to add more flavor
    • Extra protein - you can add white beans, chickpeas, or lentils to this pearl couscous salad to add vegan protein!

    For a more protein-packed Mediterranean summer salad, try my ful medames recipe, a refreshing Syrian bean salad!

    Pearl Couscous Salad Storage

    This recipe holds well refrigerated for up to a week, as the flavors will deepen, and the moghrabieh couscous holds up well to the lemon and olive oil dressing.

    Top tip

    I like to chop the herbs, not leaving any big leafy chunks, for a better texture. I find that persian cucumbers and cherry tomatoes also lead to the best texture for this moghrabieh salad, due to their crunch.

    I hope you love this Mediterranean pearl couscous salad as much as I do! If you loved it, make sure to leave a review, and tag me in your recreations on Instagram @zenandzaatar #zenandzaatar!

    Recipe

    Mediterranean pearl couscous salad featuring moghrabieh couscous, lemon, cucumber, and olives, in a lemon herb olive oil dressing.

    Mediterranean Pearl Couscous Salad (Vegan)

    Zena Hassoun
    This irresistible Mediterranean pearl couscous salad has cucumber, tomato, & more, tossed in lemon herb dressing. This vibrant and colorful moghrabieh salad is vegan. The flavors infuse so that it's even better the next day.
    4.58 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Side Dishes
    Cuisine Middle Eastern
    Servings 5
    Calories 201 kcal

    Ingredients
      

    Couscous

    • 1.5 cups pearl couscous moghrabieh
    • 2 teaspoon neutral oil or olive oil
    • 2 cups water
    • pinch of salt
    • 1 persian cucumber diced (about ¾ cup)
    • ¾ cup diced cherry tomatoes
    • ½ cup chopped kalamata olives
    • ½ cup mint leaves loosely packed
    • ½ cup parsley leaves tightly packed

    Dressing

    • ¼ cup extra virgin olive oil
    • ¼ cup lemon juice
    • ¾ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon sumac

    Instructions
     

    • Toast couscous in 2 teaspoon oil for about 3 mins, until golden, and then add water and a pinch of salt. Bring to boil, and simmer until cooked, according to package. Once ready, drain and rinse with cold water.
    • Whisk ingredients for dressing together and set aside.
    • Mix together cooked couscous, cucumbers, tomatoes, and olives. Then, add mint, parsley, and the dressing, and toss to combine. Refrigerate if not serving immediately. Enjoy!

    Nutrition

    Serving: 1servingCalories: 201kcalCarbohydrates: 13gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gSodium: 399mgFiber: 2gSugar: 1g
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!

    Food safety

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Comments

      4.58 from 7 votes (5 ratings without comment)

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      Recipe Rating




    1. Justine says

      July 08, 2022 at 10:04 pm

      5 stars
      This couscous salad is so delicious and easy to make. My husband is not even vegan, and he loved it! It’s a wonderful combination of textures and flavors.

      Reply
    2. CHRISTIANE says

      July 17, 2022 at 11:11 pm

      I made this salad today for a birthday party. So easy and so good ! Thank you for the recipe.

      Reply
      • Zena | Zen and Zaatar says

        October 10, 2022 at 9:54 pm

        Awesome, I'm so happy you loved it!! Thank you for making my recipe 🙂

        Reply
    3. Raven says

      February 10, 2023 at 12:25 pm

      I like that you give serving suggestions for what kind of things it goes well with. While I may not use the exact dish, it lets me know the type.

      Reply
      • Zena | Zen and Zaatar says

        June 22, 2023 at 1:46 pm

        So happy it is helpful to you! 🙂

        Reply
    4. Nicki says

      May 14, 2025 at 10:34 pm

      5 stars
      Hello, I am glutenfree because I have a gluten allergie. Is it possible to substitute this recipe with quinoa? It has proteins and fits well with fruits and veggies. What do you think? I even don't want glutenfree pasta. My belly even bloats up because they are still industrially processed. I started to cook mainly with unprocessed food. Thank you in advance for your answer. Many greetings from Greece, Nicki

      Reply
      • Zena | Zen and Zaatar says

        May 16, 2025 at 11:50 am

        Hi Nicki, I think this salad would be delicious with quinoa instead of couscous. Just make sure the quinoa has cooled down after cooking and only add enough dressing to taste, because the quinoa might absorb more dressing than couscous. Try it and let me know what you think! 🙂

        Reply
    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

    More about me

    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

    Get it now!

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