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This Mediterranean Couscous Salad combines pearl pasta, crisp cucumbers, juicy tomatoes, tender corn and ribbons of fresh spinach to create a healthy, delicious salad. A sunny lemon dressing and lots of fresh herbs take it over the top!
I made myself a bowl of this Mediterranean Couscous Salad before I started writing this post. You know… just to help me explain how crazy delicious it is.
I couldn’t decide if it’s the tender pear pasta (aka Israeli couscous) the crisp, crunchy cucumbers, the juicy, ripe tomatoes or the sweet, plump corn.
Or could it be the load of vibrant-flavored fresh herbs? The sunny, bright lemon dressing??
Hmmm… After polishing off a second helping I finally came up with the answer. It’s all of these wonderful ingredients combined together to create one of the best, most flavorful salads, ever!
A year-round salad
I think this might be my favorite summery salad although I have a feeling I’ll be making this all year long. I’ve been using fresh from the garden (actually, farmer’s market) tomatoes recently, but it would also be wonderful with small cherry or grape tomatoes which seem to be sweet and juicy all year long.
What to serve with this Mediterranean Couscous salad
One of the things I love about this salad is that it just goes so well with everything. It’s perfect with grilled entrees and, of course, pairs well with anything that’s Mediterranean-inspired. Looking for something fun and delicious to serve with burgers? This Mediterranean Couscous Salad is wonderful!
Another thing that’s great about this salad is that it’s a salad and starch, all in one! Just throw something on the grill or into the oven and this salad is all you need to go with it. Of course, it never hurts to add some warm crusty bread like these delicious and easy Artisan Rolls or a loaf of this Ridiculously Easy Focaccia Bread (below), but that’s up to you.
An easy dressing
If you’re used to purchasing salad dressings, this one might just change your mind. It’s one of those super easy, throw-it-all-in-a-jar-and-shake dressings. It’s bright, fresh and loaded with flavor. I love this dressing so much I make a double or triple batch at a time, so I can use it on all sorts of salads.
Make your shopping list and pick up the ingredients next time you’re at the grocery store or farmer’s market. You’ll need lemons, dill, cilantro (or parsley) cucumber, tomatoes, fresh baby spinach, corn and a box (or bag) of pearl pasta. You’ll probably want to keep the list handy, as this is one salad you’ll be making over and over! Bon Appétit!
Café Tips for making this Lemony Mediterranean Couscous Salad
- Pearl pasta is also known as Israeli couscous. Sometimes it’s stocked in the pasta section of the grocery store. Other stores will stock it in the international aisle with the Mediterranean foods or in the kosher section. Whole Foods carries it both packaged and in bulk and you can also find it at Trader Joes or online.
- If you don’t care for cilantro, parsley, either curly or Italian, is also wonderful.
- Sometimes I add thin wedges of red onion to this salad. You could also add thinly sliced green onions.
- A sprinkle of crumbled Feta cheese is wonderful on this Mediterranean Couscous Salad.
- To prep this salad ahead;
- Make the dressing and store it in the refrigerator.
- Cook the pasta, drizzle it with olive oil, stir well, cool and refrigerate (bring to room temp before combining with the other ingredients).
- The cucumbers can be cut and stored in a ziplock bag or storage container.
- Slice the spinach into thin ribbons and refrigerate in a ziplock bag or storage container.
- Cook the corn as directed, cut from the cob and drizzle with olive oil. Store in the frig.
- Wait to cut the tomatoes and to chop the herbs until right before tossing the salad.
- This Mediterranean Couscous Salad can be served all year round. When fresh corn isn’t in season, just omit it or sub a can of drained chickpeas – delish!
- 8 ounces Israeli couscous also called pearl pasta
- 4 cups chicken broth
- 4 cups water
- ¼ cup extra virgin olive oil
- finely grated zest from 1 medium-size lemon
- 2 tablespoons fresh lemon juice
- 1 medium clove garlic finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 ears fresh corn
- 8 cups (5 ounces) baby spinach finely sliced
- 1 medium seedless English cucumber halved (or quartered, if large) and sliced ¼-inch thick
- ½ medium red onion thinly sliced in wedges (optional)
- 2 medium-size tomatoes (cut in bite-sized pieces) (or 2 cups cherry or grape tomatoes)
- 1 cup finely chopped cilantro (or parsley)
- ½ cup finely chopped fresh dil
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In a medium-large pot, bring chicken broth and water to a rolling boil. Add couscous and return to a boil, then reduce to a steady low boil and cook for 7-8 minutes or until al dente.
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Drain well and transfer to a bowl. Drizzle lightly with olive oil and stir to combine. Set aside to cool. Stir occasionally to facilitate cooling and to keep the pasta from sticking together.
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Combine all ingredients in a jar and shake well.
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Place the 4 ears of corn in the microwave and cook on high power for 6 minutes. Remove from microwave with a potholder or oven mitt and set aside until cool enough to handle.
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Cut about an inch off of the stalk end of the corn, then peel back the husks and silk from the top and discard. Pull off any remaining silk strings.
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Lay one ear of corn on a cutting board and, with a sharp knife, cut a strip of kernels off of one side. Place cut side down and continue to cut and rotate until all the corn is removed. Repeat with other 3 ears of corn. Drizzle corn lightly with olive oil and set aside to cool.
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Combine all ingredients except the dressing in a large bowl. Toss to combine. Drizzle with 3-4 tablespoons of the dressing and toss again. Serve extra dressing at the table. Serve at room temperature.
See Café Tips above for more detailed instructions and tips.
Recipe adapted from Recipe Tin Eats.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Thought for the day:
Lord, you have been our dwelling place
throughout all generations.
Before the mountains were born
or you brought forth the whole world,
from everlasting to everlasting you are God.
Psalm 90:1&2
What we’re listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Candace says
Made this salad last night for dinner. What a treat! My husband raved about it & finished the leftovers for lunch. This salad did not become soggy overnight. After rereading the recipe I mistakenly added basil instead of the cilantro, still a great salad. Will try the cilantro next time. Served this with the Cafe’s blueberry muffins (the “copycat” ones).
Chris Scheuer says
Thanks for sharing your results, Candace!
Carolyn Morrison says
I”m not sure where to comment as this is not related to a recipe but thank you for taking us along on your trip. Your pictures were fantastic and such fun for us back home. So happy you are safely home!
Chris Scheuer says
Thanks so much, Carolyn! 💕
Christi Gillette says
Just drooling reading this recipe! My Pearl couscous at home is anxiously awaiting this recipe to be made!!! Can’t wait for the tomatoes in the garden too. Thanks Chris
Chris Scheuer says
I hope you enjoy it, Christi!
Christi Gillette says
Yep! As amazing as I thought it would be!! Used Fresh dill, parsley and basil from my garden. Added yellow pepper and feta and balsamic olives too. Used vegetable broth and the whole thing was vegetarian. Huge hit for ‘book group’ . Your recipes always are!! Thanks again 😉
Chris Scheuer says
Awesome! Thanks for letting us know!
Barbara Carroll says
Your website has become my go-to for recipes. Everything I try is wonderful. Thank you so much.
Chris Scheuer says
Thanks so much, Barbara!
Connie says
Hi Guys, this is the MOST refreshing salad ever created. Have made several times with changes occassionally: alled thinly sliced scallions, chopped roasted red bell peppers, chopped marinated artichokes (compliments the dressing so well) , use chopped basil instead of dill,and from time to time, add crumbled feta and sliced black olives. This is so versatile, basically ANY vegetable is a good choice. This goes great with your focaccia bread. Love the refreshing recipes, keep your recipes a comin’!!!!!
Chris Scheuer says
Thanks so much, Connie! I appreciate you take the time to leave a review and love your adaptations!
Lori Wiegele says
This is the second time I have made this salad. I think it is one of the best things I’ve ever made. I’m not one to mess with recipes or try to improve on a good thing. I did leave the dill out because i dont want ANYTHING competing with the cilantro…that’s how much I love cilantro. And i just got lazy with the corn and steamed a bag of quality frozen corn for 2 minutes, drained it and put it in the salad. I could eat this 3 times a day. Soooooooo delicious.
Chris Scheuer says
Thanks so much, Laurie. We love this salad too. So happy it was such a hit 🙂
Susan Levings says
Absolutely delicious. . . .
Chris Scheuer says
So glad you enjoyed it Susan!
Jennifer @ Seasons and Suppers says
Such a beautiful bowl and I’m just imagining all the wonderful flavours, too! Loving the lemon dressing 🙂
Laura says
Awesome recipe! And I love that dressing! Completely lip-smacking!
Mary Ann | The Beach House Kitchen says
This is my kind of healthy, fresh summer salad Chris! Love the combination of veggies, light dressing and added dill!
Tricia | Saving Room for Dessert says
What a refreshing and filling salad for these hot days of summer. I love this combination and the dressing sounds lovely. The perfect bite for sure! Pinned 🙂
Liz says
Oh, yes, this is the perfect salad for our horrible heat wave! And so yummy with fresh sweet corn! You’ve made me hungry again!!
Ms. Liz says
Hi Beth,
Would frozen corn (cooked) work as well? And if so how much would you use?
Thank you.
Chris Scheuer says
Hi Liz, I think if I don’t have fresh corn, I’d just skip it. It will be fabulous without corn.
Beth Mullins says
This looks wonderful! I’m not a big fan of dill. What could I use in it’s place?
Thank you!
Chris Scheuer says
Hi Beth, you could either skip it or sub some finely chopped fresh basil. It will be delicious either way. Fresh thyme would also be wonderful but I would cut back to 2-3 tablespoons.
Beth Mullins says
Thank you for the suggestions!