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Pearl couscous salad with cucumbers, tomatoes, and feta.
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5 from 8 votes

Pearl Couscous Salad with Tomato and Cucumber

A pearl or Israeli couscous salad with cucumber, tomato, and feta is the perfect spring/summer side! Mediterranean flavor everyone loves; can be made ahead!



  • 1 tablespoon olive oil
  • 1 cup dried pearl or Israeli couscous see note
  • 1 and 1/3 cups water


  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1-2 garlic cloves minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 6-8 cranks freshly-ground black pepper


  • 1 pint cherry or grape tomatoes halved
  • 1/2 English cucumber or 2 Persian cucumbers cut into coins
  • 1/4 small red onion thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley or mint chopped or torn
  • 2 tablespoons pine nuts optional


  • To cook the couscous, warm olive oil in a medium saucepan over medium heat. Add the couscous and cook for 2 minutes, stirring frequently, until lightly toasted and golden brown. Stir in water, then increase heat to high just until it boils, then reduce heat to low and cover the pan. Let cook for 10-12 minutes, just until the couscous is tender and the liquid absorbed. Remove from the heat and set aside to cool for 5-10 minutes.
  • Meanwhile, to make the dressing, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, sea salt, and pepper in a small jar or measuring cup. Shake or whisk vigorously to blend.
  • To assemble the salad, combine the cooled couscous, tomatoes, cucumber, and red onion in a serving bowl. Drizzle with dressing and toss to combine. Sprinkle feta, herbs, and pine nuts on top and toss gently once more. Serve at room temperature or chilled. Enjoy!


  • This salad keeps very well in the fridge, even after adding the dressing. If intentionally making it ahead, you may prefer to combine everything except the dressing, and add that just before serving. But we’ve eaten and enjoyed “fully-dressed” leftovers for as much as 2 days.
  • If you purchase your Israeli couscous from Trader Joe’s, as I often do, it will come in a box containing 1 and 1/3 cups dried couscous. In that case, I would personally just use the entire box for this recipe, and add 1 and 3/4 cups water to cook it.

Nutrition Estimate

Calories: 271kcal, Carbohydrates: 29g, Protein: 6g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 6mg, Sodium: 279mg, Potassium: 296mg, Fiber: 3g, Sugar: 3g, Vitamin A: 438IU, Vitamin C: 21mg, Calcium: 57mg, Iron: 1mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!