A Wholesome Grain Salad That’s Anything But Ordinary
If you’ve only ever had couscous as a fluffy side dish, get ready to meet its bolder, heartier cousin: jumbo couscous (also known as pearl couscous or Israeli couscous). This Mediterranean Jumbo Couscous Salad with Feta and Lemon-Herb Dressing is fresh, colorful, and wonderfully satisfying. It’s a salad that eats like a meal—loaded with crisp vegetables, briny olives, tangy feta, and a zippy homemade vinaigrette.
Whether you’re serving it warm or chilled, as a meal prep staple or a potluck favorite, this salad delivers on every level: taste, texture, nutrition, and visual appeal. Plus, it’s highly adaptable, vegetarian-friendly, and easy to prep ahead.
Why Jumbo Couscous?
Let’s get one thing straight—jumbo couscous isn’t technically couscous. It’s actually a tiny toasted pasta made from semolina flour and water, giving it a springy bite and nutty undertone. Unlike traditional couscous, which steams quickly, jumbo couscous is simmered like pasta and has more chew, more volume, and a better ability to soak up dressings.
Here’s what makes it perfect for salads:
- Hearty and toothsome: Holds up well to bold flavors and long marination.
- Stays firm after refrigeration: Ideal for meal prep or leftovers.
- Absorbs flavor beautifully: Especially when dressed while still warm.
Look for it labeled as “pearl couscous” or “Israeli couscous” in the grains or pasta aisle.
Building Blocks: Ingredients That Work in Harmony
This salad is built around Mediterranean flavors, with a combination of ingredients that complement and balance each other:
- Jumbo Couscous: The base of the salad. Toast it briefly before boiling for extra flavor.
- Cherry Tomatoes: Juicy, sweet, and acidic—add color and brightness.
- Cucumber: Crisp and refreshing. Persian or English cucumbers work best.
- Red Onion: Sliced thin for mild sharpness. Soak in vinegar or lemon juice to mellow.
- Kalamata Olives: Briny and bold. Pitted and sliced for easy eating.
- Feta Cheese: Creamy and salty. Crumble it over the top or mix throughout.
- Fresh Herbs: Parsley and mint add freshness; dill or basil also work beautifully.
- Lemon-Herb Vinaigrette: Made with olive oil, lemon juice, Dijon mustard, garlic, and chopped herbs. Tangy and aromatic.
Optional but excellent additions: roasted red peppers, artichoke hearts, capers, or chickpeas for protein.
Equipment You’ll Need: Simple and Efficient
This is a no-fuss recipe, but a few tools will make prep easier:
- Medium Pot: For boiling couscous. Salt the water just like pasta.
- Large Mixing Bowl: Big enough to toss everything without spilling.
- Fine Mesh Strainer: For draining the couscous.
- Sharp Knife and Cutting Board: For clean, uniform veggie prep.
- Citrus Juicer: Optional, but useful for extracting all that lemon juice.
- Small Whisk or Jar with Lid: For blending the vinaigrette.
Smart Prep Tips: Get Ahead Without Losing Freshness
This salad shines both fresh and after it’s been chilled, which makes it perfect for making ahead. To keep everything vibrant and flavorful:
- Cook couscous first: Dress it while still warm to soak up the vinaigrette.
- Chop veggies uniformly: This helps with texture and presentation.
- Add delicate herbs last: Mint and basil can wilt—toss them in just before serving.
- Don’t overdress: Couscous can absorb a lot, so save some dressing to refresh leftovers.
Store all components separately for maximum freshness if prepping for later in the week.
Customize It Your Way: Easy Substitutions and Additions
This is a base recipe designed for flexibility. You can make it your own with these swaps:
- Make it vegan: Omit feta or use a dairy-free version.
- Add protein: Toss in grilled chicken, shrimp, chickpeas, or marinated tofu.
- Switch the grain: Try farro, orzo, or quinoa in place of couscous.
- Go nutty: Add toasted pine nuts, slivered almonds, or pistachios for crunch.
- Spice it up: Add a pinch of red pepper flakes to the vinaigrette.
Common Questions and Fixes
Why is my couscous sticky?
It was likely overcooked or not rinsed after boiling. Stir it while cooking and rinse lightly with cold water to remove excess starch.
Can I use regular couscous?
Not for this recipe. Regular couscous is too fine and will turn mushy. Stick with pearl (jumbo) couscous or substitute with orzo.
My salad is bland. What should I do?
Add a pinch of salt, more lemon juice, or a splash of red wine vinegar to brighten it up. Feta and olives also boost flavor.
Can I serve it warm?
Absolutely. It’s delicious served warm or chilled. Just wait until it’s not piping hot before adding cheese and herbs.
Extra Flavor Boosts
Take your salad from solid to standout with these flavorful enhancements:
- Zaatar or sumac: Sprinkle on top for tangy, herby depth.
- Charred lemon wedges: Grill lemon halves and serve alongside for squeezing.
- Sun-dried tomatoes: Add a chewy, umami-rich contrast to fresh tomatoes.
- Crumbled falafel: A unique and satisfying topper, especially if going meatless.
Ingredients
For the Salad
- 1 1/2 cups uncooked jumbo (pearl) couscous
- 1 pint cherry tomatoes, halved
- 1 cup diced cucumber (about 1/2 English cucumber)
- 1/3 cup thinly sliced red onion
- 1/2 cup pitted and sliced Kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Optional: 1/2 cup canned chickpeas, rinsed and drained
For the Lemon-Herb Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 tablespoon chopped fresh parsley (or a mix of herbs)
- Salt and freshly cracked black pepper, to taste
Instructions
Step 1: Cook the Couscous
Bring a medium pot of salted water to a boil. Add the jumbo couscous and cook for 8–10 minutes, or until al dente. Stir occasionally. Drain and rinse under cold water to stop the cooking. Shake off excess water and transfer to a large mixing bowl.
Step 2: Make the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, zest, Dijon mustard, garlic, and chopped herbs. Season with salt and pepper to taste.
Step 3: Toss While Warm
While the couscous is still slightly warm, drizzle half of the dressing over it and toss well to absorb the flavor.
Step 4: Add the Veggies
To the couscous, add halved cherry tomatoes, cucumber, red onion, olives, chickpeas (if using), and chopped herbs. Toss gently to combine.
Step 5: Finish with Feta and More Dressing
Add crumbled feta and the remaining dressing. Gently toss again. Taste and adjust seasoning with more lemon juice, salt, or pepper if needed.
Step 6: Chill or Serve
Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld. Garnish with extra herbs or lemon zest before serving.
Storage, Reheating, and Leftover Tips
Refrigerator: Store in an airtight container for up to 4 days. Couscous will soak up dressing, so refresh with a little olive oil or lemon juice before serving.
Freezing: Not ideal. The vegetables and herbs won’t thaw well.
Make-ahead: Cook the couscous and make the dressing a day in advance. Chop veggies the day you plan to serve for best texture.
Reheating: If you want to serve it warm, microwave just the couscous and vegetables (without feta or herbs), then toss with dressing and cheese before serving.
Couscous Salad vs. Pasta Salad vs. Grain Bowl
These dishes may feel similar but serve different culinary purposes:
- Jumbo Couscous Salad: Chewy, tender pearls that absorb bold flavors. Lighter than pasta salad but more satisfying than leafy salads.
- Pasta Salad: Typically heavier, mayo- or vinaigrette-based with more processed grains.
- Grain Bowl: Often hot, layered with greens, grains, and proteins. Couscous salad is more cohesive and easier to serve cold.
This jumbo couscous salad is the best of all worlds: fresh like a chopped salad, hearty like a grain bowl, and picnic-ready like your favorite pasta dish.