This Mediterranean couscous salad is my go-to when I want something fresh, hearty, and full of vibrant flavors. I love how the nutty pearl couscous pairs with tender chickpeas, crisp veggies, briny olives, and artichoke hearts—all brought together with a bright lemon-dill vinaigrette. It’s a dish that feels light yet satisfying, and it works just as well for a weekday lunch as it does for a dinner side.

Why You’ll Love This Recipe

I like this recipe because it’s endlessly versatile and easy to prepare. The pearl couscous gives the salad a delightful chew, and the mix of vegetables adds texture and color. The vinaigrette is tangy and fresh, with dill giving it an unexpected twist. I find that the flavors deepen beautifully if I make it ahead, making it perfect for meal prep or entertaining. And since it’s equally delicious warm, room temperature, or chilled, it’s great for any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Lemon-Dill Vinaigrette

• Juice of 1 large lemon

• 1/3 cup extra virgin olive oil

• 1 teaspoon dill weed

• 1 to 2 garlic cloves, minced

• Salt and pepper to taste

For The Pearl Couscous Salad

• 2 cups pearl couscous

• Extra virgin olive oil

• Water (per package instructions)

• 2 cups grape tomatoes, halved

• 1/3 cup finely chopped red onions

• 1/2 English cucumber, finely chopped

• 15 oz can chickpeas, drained and rinsed

• 14 oz can artichoke hearts, roughly chopped

• 1/2 cup pitted Kalamata olives

• 15–20 fresh basil leaves, roughly chopped or torn (plus extra for garnish)

• 3 oz fresh baby mozzarella or feta cheese (optional)

Directions

1. I start by making the vinaigrette: in a bowl, I whisk together lemon juice, olive oil, dill weed, garlic, salt, and pepper, then set it aside.

2. In a medium pot, I heat two tablespoons of olive oil and sauté the couscous until golden brown. I add boiling water (per package instructions) and cook until tender, then drain and let it cool.

3. In a large bowl, I combine the tomatoes, red onions, cucumber, chickpeas, artichoke hearts, olives, and basil.

4. I add the cooled couscous, give the vinaigrette a quick whisk, and pour it over the salad. I mix gently and adjust the seasoning.

5. Finally, I fold in the mozzarella or feta and garnish with more basil before serving.

Servings And Timing

This recipe makes about 6 servings. Prep time is around 15 minutes, and cooking takes about 10 minutes, so the total time is roughly 25 minutes.

Variations

I often swap in other vegetables depending on the season—bell peppers, carrots, or even chopped broccoli work well. Fresh herbs like parsley or mint are excellent if I don’t have basil on hand. For a vegan version, I simply leave out the cheese, and sometimes I use whole wheat couscous for extra fiber.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. If I’m making it ahead, I like to keep the dressing, onions, and cheese separate until serving to keep everything fresh. I serve it cold or at room temperature—there’s no need to reheat.

FAQs

1. Can I use regular couscous instead of pearl couscous?

Yes, I can use regular couscous, but it will have a softer, less chewy texture.

2. Can I make this salad ahead of time?

Absolutely. I think it tastes even better the next day once the flavors have melded.

3. What can I use instead of chickpeas?

I sometimes use white beans or kidney beans for a slightly different flavor and texture.

4. Can I freeze this salad?

I don’t recommend freezing it, as the vegetables and couscous can become mushy when thawed.

5. How can I make it gluten-free?

I replace the pearl couscous with a gluten-free grain like quinoa or millet.

Conclusion

I love how this Mediterranean couscous salad strikes the perfect balance between fresh and hearty. With its mix of textures, bright vinaigrette, and adaptability, it’s a recipe I keep coming back to for quick lunches, dinner sides, and potluck contributions. Every bite reminds me that simple ingredients, when combined well, can be truly satisfying.