Irresistible Pearl Couscous Salad (Vegan)

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.

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.

• 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.

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.

• 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.

Recipe

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

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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

  

1x2x3x

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.