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Pearl Couscous Salad close up

Pearl 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. 


  • 1 cup pearl couscous
  • 11/2 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


  1. Cook the couscous according to the package directions (8-10 minutes).
  2. When the couscous is cooked, let it cool to room temperature.
  3. Add celery, bell peppers, parsley, salt, and pepper.
  4. Drizzle with the olive oil and lemon juice.
  5. Toss everything together.
  6. Serve at room temperature or chill for up to one hour to serve it cold.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Easy Recipe
  • Cuisine: American