Pearl Couscous With Olives And Roasted Tomatoes Salad

I love couscous in salads! It adds texture, is quite filling, and can easily turn a salad into a light meal. Most people are familiar with regular (Moroccan) couscous, which is cooked by steaming. Pearl couscous, also known as Israeli couscous, has a larger, rounder shape and a pleasantly chewy texture once cooked.

In this recipe, I use just a few basic ingredients—salad staples that come together to create a delicious pearl couscous salad with roasted tomatoes and olives. It takes a little over half an hour to bring everything together, mainly because the tomatoes are roasted, but the flavor is worth every minute.

Enjoy it as a side with homemade burgers or Greek biftekia, alongside oven baked sea bream, or at barbecues and gatherings with friends and family.

Ingredients & How-to

To make this pearl couscous salad we are going to need grape or cherry tomatoes, onion, garlic, olive oil, pearl couscous, fresh parsley, feta cheese, olives, lemon juice, oregano and salt.

• Tomatoes: I’m using grape tomatoes, but you could also use cherry tomatoes.
• Pearl couscous: Pearl or israeli couscous is slightly bigger than regular couscous and resembles little pearls when cooked.
• Fresh parsley: Adds aromas and freshness to the salad. You could substitute it with fresh dill or cilantro.
• Olives: I’m using pitted kalamata olives that I cut into slices. You could also use sliced kalamata olives or other black olives of your choice.

For full quantities check the recipe down below.

01. I start with roasting the halved tomatoes with the thinly sliced onion and the garlic cloves. It takes about 30-35 minutes, until they are soft but not burnt and still holding their shape.

02. While the tomatoes are roasting, I place a pot of water over medium heat to cook the couscous. For 2 cups of couscous, I use 2½ cups of water or stock. Once it comes to a boil, I add the couscous and cook for about 5 minutes. When most of the liquid has been absorbed, I remove the pot from the heat and let it sit, covered, for 10 minutes. Finally, I fluff it with a fork to separate the little pearls as much as possible.

03. When the roasted tomatoes and onions are ready, I take the tray it out. I like to press the garlic cloves with a fork to get them mashed and then mix them with the tomatoes and onions.

04. I transfer the fluffed couscous to a salad bowl and add the roasted tomatoes, garlic and onion with all their juices. I top with the chopped olives and fresh parsley, and crumbled feta cheese. I add the lemon juice and mix everything well.

Serving suggestions

We love this pearl couscous with roasted tomatoes and olives salad both freshly made and the next day, straight from the fridge. It’s perfect for preparing in advance if you’re planning a barbecue or a meal with friends, letting you crack on with the rest of your food prep.

It’s also great in a lunchbox for work or days out on its own or with some spiced chicken breast for extra protein.

Storage

If you have any leftovers of the roasted tomatoes, olives and pearl couscous salad, store it in an airtight container in the fridge and enjoy within 4-5 days. I find that it actually tastes even better on the next day as the flavors have more time to blend together!

FAQ

Can I use vinegar instead of lemon juice?