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Mediterranean pearl couscous salad served in a shallow round white bowl and a silver spoon.

Mediterranean Pearl Couscous Salad

A healthy Mediterranean pearl couscous salad with chickpeas, bell peppers, and artichokes tossed in a zesty vinaigrette.
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Author Kori Butler
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad Recipes
Cuisine Mediterranean
Servings 6
Calories 377 kcal

Ingredients
  

Salad

  • 1 cup dry pearl couscous
  • 1 tablespoon olive oil
  • 2 cups mixed colorful bell peppers (yellow, orange, red)
  • ⅓ cup finely diced red onion
  • 1 cup diced cucumber
  • ½ cup cherry tomatoes (halved)
  • 1 (15-ounce) can chickpeas (drained and rinsed)
  • 1 cup marinated artichoke hearts (drained and roughly chopped - reserve the juices for the dressing below)
  • ⅓ cup crumbled feta cheese (vegan alternative or dairy)
  • ¼ cup chopped fresh parsley
  • ¼ cup toasted pine nuts or chopped almonds

Dressing

  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 to 2 tablespoons reserved artichoke marinade
  • ¼ to ½ teaspoon kosher salt to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Instructions
 

  • Cook pearl couscous according to package directions. Transfer to a colander and rinse with cold water.
    Boiling the couscous for Mediterranean pearl couscous salad in a large silver stock pot on the stove and then covering the pot with silver lid.
  • In a large bowl, add bell peppers, red onion, cucumber, tomatoes, chickpeas, artichokes, parsley, mint (if using), feta, and nuts.
    Adding chopped ingredients for Mediterranean pearl couscous salad to a large clear mixing bowl and then adding the other fresh ingredients to the bowl.
  • In a small bowl, whisk together vinegar, olive oil, Dijon, honey, artichoke marinade, salt, pepper, and garlic powder.
    In a separate clear bowl adding the dressing ingredients for Mediterranean pearl couscous salad and then whisking them all together.
  • Pour dressing over salad and toss until well coated. Taste and adjust seasoning if needed.
    Pouring the dressing over the top of the Mediterranean pearl couscous salad ingredients and then tossing all ingredients together.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Let couscous cool before mixing to keep everything crisp; rinse chickpeas well for best flavor; soak red onion briefly in cold water if you want to mellow the bite; add artichokes last and fold gently so they hold their shape.
VARIATIONS: Use a vegan feta or skip altogether for the vegan version; add olives for extra briny flavor; swap chickpeas for white beans or lentils; use lemon juice instead of vinegar for a brighter citrus twist; add 2 tablespoons of fresh chopped mint.
SERVING SUGGESTIONS: Serve chilled or at room temperature; pair with grilled chicken, shrimp, or salmon; or enjoy as a hearty, healthy plant-forward main.

Nutrition

Calories: 377kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 7mgSodium: 534mgPotassium: 383mgFiber: 7gSugar: 5gVitamin A: 2224IUVitamin C: 78mgCalcium: 95mgIron: 2mg
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