Looking for the perfect BBQ side dish or a quick lunch? This pearl couscous salad with feta and lemon dressing is fresh, vibrant, and ready in just 20 minutes. Loaded with sun-dried tomatoes, pickled onions, toasty pumpkin seeds, and crisp cucumbers – it’s a bold, texture-packed salad that brings real flavor to the table.
Vibrant pearl couscous salad with lemon feta dressing
What makes this pearl couscous salad unforgettable? It’s the lemony dressing combined with red onion—bright, zippy, and just the right kind of unexpected. The red onion is quickly pickled in lemon juice and oil from sun-dried tomatoes, transforming it from sharp and crunchy to tangy and crisp. A pinch of red pepper flakes adds heat, while brown sugar rounds everything out. The result? A bold, balanced dressing you’ll want to put on everything!
The couscous is cooked until al dente, then tossed with chopped thyme, basil, parsley, sun-dried tomatoes, and crisp cucumbers. It’s fresh and flavorful without being overpowered by the veggies or herbs.
Ready in just 20 minutes, this salad is perfect as a light lunch, a BBQ side dish, or served with grilled shrimp, meat, or fish for a complete meal. It’s also great for picnics, potlucks, and makes fantastic leftovers—even picky eaters love it.
Super versatile and easy to customize, this is a salad you’ll want to make on repeat. Just keep the balance of tang, crunch, and a little sweetness, and make it your own with farmers market finds, avocado, or even a handful of baby spinach.
Let me guide you through the recipe with this step-by-step video.
Recipe notes & variations
- This salad is super versatile—feel free to make it your own!
- Add or swap ingredients: Try cherry tomatoes, capers, spinach, olives, avocado, or artichoke hearts for extra flavor and texture.
- Change up the cheese: Swap the feta for crumbly queso fresco or your favorite soft cheese.
- Switch the grain: Use quinoa, bulgur, tiny pasta shapes, or Moroccan couscous instead of pearl couscous. (Note: Moroccan couscous only needs steeping, not cooking—so adjust accordingly.)
- Add fruit: Blueberries or peach slices make a surprisingly delicious addition.
- Try different herbs: Go with fresh oregano, dill, or cilantro for a new flavor twist.
- Serve it your way: Enjoy as a light lunch, or pair with grilled shrimp, meat, or fish for dinner. It’s also perfect for potlucks, parties, and picnics.
Storing tips
- This salad is also a great make-ahead option—store in an airtight container in the fridge for up to 4 days.
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Pearl Couscous Salad
Ingredients
Lemon Dressing
- 1 red onion
- 2 small garlic cloves
- ½ lemon - juiced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp brown sugar
- ½ cup oil from sun-dried tomatoes - or olive oil
Pearl Couscous Salad
- 7 ounces pearl couscous
- 5.5 ounces sun-dried tomatoes packed in oil - drained and oil reserved
- ¼ cup chopped parsley
- ¼ cup chopped basil
- 1 tbsp chopped thyme leaves
- 3 Persian cucumbers - or ½ English cucumber
- ¼ cup pumpkin seeds
- 3.5 ounces crumbled feta
- crushed red pepper flakes - for serving
- freshly ground black pepper - for serving
Instructions
- We start by making the lemon dressing. Finely slice the red onion and mince or grate the garlic cloves. Add onion, garlic, lemon juice, oil from the sun dried tomatoes, salt, pepper, brown sugar and red pepper flakes to a bowl. Toss to coat the onions and set aside to pickle while you prep the rest of the salad, at least 15 minutes.
- Bring a large pot of salted water to a boil, add pearl couscous and cook until al dente, according to package directions. Drain, and run under cold water to prevent from cooking further.
- Meanwhile, toast the pumpkin seeds. In a skillet over medium heat, add pumpkin seeds. Toast, stirring occasionally, for 5 minutes, or until they start to brown and pop. Seeds will burn quickly, so as soon as they begin to brown, remove skillet from the heat.
- Chop the parsley, basil and thyme seeds. Thinly slice the cucumbers and chop the sun-dried tomatoes.
- To a large bowl, add cooked pearl couscous, cucumber, sun-dried tomatoes, fresh herbs and crumbled feta. Toss to combine. Top the salad with toasted pumpkin seeds, lemon dressing with pickled onion, freshly ground black pepper and some extra red pepper flakes. Gently stir to coat. Enjoy!
Video
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