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You are here: Home / Salads / Pearl Couscous & Citrus Salad

Pearl Couscous & Citrus Salad

August 21, 2020 by Noha

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pearl couscous salad

Pearl couscous is a very recent discovery for me. It is basically just round little pasta balls. Pretty darn adorable if you ask me!

It is perfect to use in salads to bulk them up and make the salad more substantial and filling. I imagine it would work well in soups, stews and fillings too.

I have been told there is whole-grain pearl couscous, but I still haven’t been able to find any yet. I will keep looking till I hunt some down, because as always, I prefer whole-grains over refined whenever possible.

pearl couscous salad

This salad is a great accompaniment for any grilled or roast meats, like my Harissa Roast Chicken, Balsamic Roast Beef, fall-off-the-bone Lamb Leg or even this delicious Salmon Teriyaki. It also works beautifully as a packable lunch to take to work or school. If you cannot find pearl couscous, feel free to substitute it with any of the following for this salad: regular couscous, small pasta, barley, wheat berries, freekeh, quinoa or wild rice. They all work wonderfully in salads because they keep their shape, just make sure they are cooked well and cooled before using.

pearl couscous salad

Pearl Couscous & Citrus Salad

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad, Side Dish
Servings 7
Calories 231 kcal

Ingredients
 
 

  • 200-250 g pearl couscous, preferably whole-grain*
  • 200 g rocket leaves
  • 1 bunch fresh mint, leaves picked
  • 3 oranges segmented or cut into round slices
  • 120 g walnuts toasted
  • 150 g feta cheese crumbled

FOR THE DRESSING:

  • 3 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • salt & pepper to taste

Instructions
 

  • Cook the pearl couscous like you would pasta, or according to packet instructions. Rinse, drain and set aside to cool.
  • Make the dressing: whisk all the dressing ingredients together, set aside.
  • Arrange the rocket & mint leaves on a large platter. Top with the cooled pearl couscous, orange segments/slices and walnuts. Crumble over the feta cheese. Drizzle with the dressing and toss lightly. Serve immediately.
  • If you would like to make the salad in advance, keep the salad & the dressing stored separately in the fridge in airtight containers & mix just before serving.

Notes

* If you cannot find pearl couscous, feel free to substitute it with any of the following, cooked and cooled: regular couscous, small pasta, barley, wheat berries, freekeh, quinoa or wild rice.

Nutrition

Calories: 231kcalCarbohydrates: 10gProtein: 6gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 19mgSodium: 245mgPotassium: 191mgFiber: 2gSugar: 6gVitamin A: 220IUVitamin C: 30mgCalcium: 145mgIron: 1mg
Tried this recipe?Let us know how it was!
Noha
Noha

My name is Noha.

I’m passionate about food, an avid traveler, and I love to explore new cultures and cuisines whenever I get the chance by sharing my recipes and experiences with my readers.

A big fan of exploring different cuisines and always looking for new and exciting flavors to explore. I’m especially interested in healthy eating and finding ways to make delicious dishes without sacrificing nutrition.

Filed Under: Salads, Sides

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