This Pearl Couscous Salad is light and full of fresh bell peppers, celery, and parsley tossed in a light lemon and olive oil dressing. Perfect for a summer picnic.
I love pearl couscous and my sons laugh at me because they have a saying about couscous. It goes like this, “Couscous – so good they named it twice.” I do have to laugh because they started this little saying when they were very young and now that they are grown men they still stay it every time they hear the word couscous. Even with their silly saying, I love Pearl Couscous Salad and I’m sure you will too.
What is Pearl Couscous?
Pearl Couscous is also called Israeli Couscous. It is a grain made from semolina and it looks like little pearls of pasta and has a bit of a chewy texture. Generally, when you think of couscous, most people think of the very small couscous that is similar in size to quinoa. I prefer pearl couscous because of its pasta-like texture and chew.
This is the easiest recipe you’ll ever make!
Seriously, for the amount of flavor you get out of each fork-full of this salad, you won’t believe how easy it is to make.
- Dice up some bell peppers, celery, and fresh parsley.
- Cook the couscous per the package instructions.
- Mix everything together.
- Drizzle with olive oil, fresh lemon juice and sprinkle with salt and pepper.
So EASY!
Other easy salad recipes you might like:
- Tortellini Spinach Pasta Salad
- Melon Ball Prosciutto Salad
- Grilled Peach Chicken Salad
- Bourbon Glazed Salmon Salad
Like it? Pin it! Leave me a comment.
PrintPearl Couscous Salad
This Pearl Couscous Salad is light and full of fresh bell peppers, celery, and parsley tossed in a light lemon and olive oil dressing. Perfect for a summer picnic.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Easy Recipe
- Cuisine: American
Ingredients
- 1 cup pearl couscous
- 1–1/2 cups water
- 2 celery stalks – chopped small
- 1 yellow bell pepper – chopped small
- 1 red bell pepper – chopped small
- 3 TBS chopped fresh parsley
- Juice from 1 lemon
- Drizzle (about 1-2 TBS) of extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the couscous according to the package directions (8-10 minutes).
- When the couscous is cooked, let it cool to room temperature.
- Add celery, bell peppers, parsley, salt, and pepper.
- Drizzle with the olive oil and lemon juice.
- Toss everything together.
- Serve at room temperature or chill for up to one hour to serve it cold.
Leave a Reply