Pearl Couscous Salad with Cucumber and Feta
Last Updated on September 3, 2026 by Betty Davies
Tossed in a lemon and herb dressing, this pearl couscous salad is wonderfully fresh and light tasting, and is a wonderful side dish for chicken and fish. Made with cucumber, feta cheese and red onion, the Mediterranean inspired flavors are bright and zingy.
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Fresh and summery and full of texture and taste, this pearl couscous salad is a great recipe to have on your weekly meal rotation. This make ahead side dish comes together quickly and is a wonderful pairing for a lot of your weeknight dinners.
Quick to make with a modest list of ingredients, this comes together with little effort. Creamy feta cheese, crunch cucumber and tangy red onion are tossed with cooked couscous and finished with a simple lemon and oregano dressing.
Be sure to check out my Spinach Orzo Salad too!
Why you will love this recipe
- Make Ahead: Once made, this will keep well in the fridge for several days.
- Versatile: This is a side dish recipe, but it’s easy to transform it into a light lunch or dinner.
- Light but satisfying: The flavors are fresh, but the salad itself is filling and will leave you feeling satisfied.
- Dietary info: This recipe is vegetarian.
Ingredients
- Pearl Couscous: Also known as Israeli couscous or giant couscous. I used tricolor pearl couscous for this recipe, but you can use regular. Simple and quick to cook.
- Bouillon Cube: I like to cook the couscous in stock rather than water to add more flavor. I used a vegetable stock cube and chicken will work well too.
- Lemon: Fresh lemon juice and zest liven up this salad.
- Oil: For the dressing. Extra-virgin olive oil is perfect, but avocado, canola or sunflower will work well.
- Seasonings: Salt, black pepper and dried oregano
- Honey: Just a little to balance the zesty lemon.
- Red Onion: Sliced finely so that it’s not overpowering.
- Cucumber: English cucumber adds crunch and freshness.
- Feta: Fresh feta is creamier than cubed feta. Both work, but fresh is definitively best.
How to make Pearl Couscous Side Salad
Be sure to scroll down for the full recipe!
- Cook the couscous in the stock.
- Whisk together the ingredients for the dressing.
- Chop the cucumber, onion and feta.
- Stir everything together.
Recipe Variations
- Regular couscous can also be used in this recipe – follow package instructions for cooking times.
- Couscous is a type of pasta, so you could easily substitute it with orzo if you prefer.
- Make it vegan by skipping the feta cheese. You can swap the honey for a little sugar or maple syrup.
- Add other veggies like cherry tomatoes, kalamata olives, green onions, arugula or baby spinach.
- Make it a full meal by adding protein. Shredded chicken, chickpeas or tofu are excellent options.
- If serving the same day, fresh herbs make a great addition. Parsley, dill or chives are my top picks.
Serving Suggestions
This is a great salad for picnics, cookouts and potlucks and it’s easily doubled to serve a crowd. It’s a great side dish for chicken and fish for a weeknight dinner too, try it with some of these favorites:
This dish is best served at room temperature.
Make Ahead and Storage
This Greek inspired Israeli couscous salad is great for meal prep for the week. Once made, store it in the fridge for up to 4 days and it’s ready to use right away. Not suitable for freezing.
Pearl Couscous Salad with Cucumber and Feta
Ingredients
- 1 bouillon cube (vegetable or chicken)
- 2 cups water 475ml
- 1 cup pearl couscous 175g
- 1 lemon (juice and zest)
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- pinch black pepper
- 1 teaspoon dried oregano
- ½ teaspoon honey
- ¼ small red onion (finely sliced)
- ½ English cucumber (diced)
- ⅔ cup feta cheese 100g (cubed/crumbled)
Instructions
- Dissolve the bouillon cube in the water. Add to a saucepan and bring to a boil on the stovetop.1 bouillon cube, 2 cups water
- Add the couscous to the water, simmer for 10 minutes with the lid on. Take off of the heat, stir and let sit for 5 minutes. All of the liquid will be absorbed and there shouldn't be a need to drain it.1 cup pearl couscous
- Meanwhile, make up the lemon dressing by whisking together the lemon juice and zest, oil, salt, black pepper, oregano and honey.1 lemon, 2 tablespoons extra virgin olive oil, ¼ teaspoon salt, pinch black pepper, 1 teaspoon dried oregano, ½ teaspoon honey
- Finely slice the onion and cube the cucumber and feta.¼ small red onion, ½ English cucumber, ⅔ cup feta cheese
- Add everything to a large bowl and toss to combine.
Notes
- This pearl couscous salad has a strong lemon flavor. Omit the zest if you prefer it less lemony.
- If you find the flavor of red onion too strong, after slicing it, let it sit in cold water for a few minutes to make it milder.
- I cook the couscous in vegetable or chicken stock for more flavor, you can use plain water if you prefer.
- Nutritional values are an estimate and based on 1 of 4 servings.
