What is Pearl (Israeli) Couscous?

Pearl couscous, also known as Israeli couscous, is a small, round pasta made from semolina wheat. Unlike traditional Moroccan couscous, which is granular and steamed, pearl couscous is toasted and simmered like pasta. This gives it a pleasantly chewy texture and nutty flavor, making it a hearty base for salads and grain bowls. In a pearl couscous salad, it holds its structure well and absorbs dressings beautifully.

Is Pearl Couscous Gluten-Free?

No, traditional pearl couscous is not gluten-free. It's made from wheat flour , specifically semolina, which contains gluten. Those with celiac disease or gluten intolerance should avoid standard versions. However, some specialty brands offer gluten-free alternatives made from corn or rice—always check the label if you’re following a gluten-free diet. For a safe substitute in pearl couscous salad, try quinoa or millet .

What Liquid-to-Couscous Ratio Is Best?

For perfectly tender couscous, use a 1.5:1 liquid-to-couscous ratio . That means for every cup of dry pearl couscous, add 1½ cups of water, broth, or a combination of both. Broth adds more depth and seasoning than water alone. Be sure to bring the liquid to a simmer before adding couscous, then reduce heat and cover for 8–10 minutes until fully absorbed.

How Long Should I Cook Pearl Couscous?

Cook pearl couscous for about 8 to 10 minutes over medium-low heat, or until the liquid is absorbed and the pearls are tender but not mushy. The exact time may vary slightly by brand. After cooking, fluff with a fork and allow it to cool slightly before assembling your salad. If it sits too long, a splash of olive oil helps restore moisture and separation.

Pearl Couscous Salad: 7 Powerful Tips for Fresh Results

Description

Pearl couscous salad with fresh herbs, veggies, and lemon dressing—easy, vibrant, and satisfying. Make-ahead friendly, perfect as a meal or side.

Ingredients

For the Couscous:
- 2 teaspoons olive oil
- 1 garlic clove, minced
- ½ small onion, finely chopped
- 1 ½ cups pearl couscous (Israeli couscous)
- 1 ½ cups low-sodium vegetable or chicken broth
- 1 cup water
For the Salad:
- 2 cucumbers, diced (about 2 cups)
- 8 oz cherry tomatoes, halved (about 2 cups)
- 3 cups baby spinach, finely sliced
- ¼ cup fresh cilantro or parsley, finely chopped
- ¼ cup fresh dill, finely chopped
For the Lemon Dressing:
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon sugar (optional)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper

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Instructions

Cook the Couscous:
In a large saucepan over medium-high heat, warm the olive oil. Add the garlic and onion, sautéing until the onion is soft and lightly golden.
Stir in the pearl couscous and toast for about 1 minute. Pour in the broth and water, bring to a simmer, then reduce heat to medium-low and cover.
Cook for about 10 minutes, or until the liquid is absorbed and the couscous is tender but firm. Fluff with a fork and let it cool in a large bowl.
Make the Dressing:
Combine all dressing ingredients in a jar or container with a lid and shake well until emulsified.
Assemble the Salad:
Once the couscous has cooled, add the cucumbers, cherry tomatoes, spinach, cilantro (or parsley), and dill.
Pour the dressing over the salad and toss everything together until well mixed. Serve at room temperature.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta and Grain Salads
Method: Stovetop
Cuisine: Mediterranean-Inspired