by 
Pearl Couscous Salad with spinach, tomatoes, and a light orange dressing. Make this tasty salad in under 30 minutes.
Perfect served as a side dish for dinner or a main dish for lunch.
Couscous salad
This couscous salad is a delicious salad filled with fresh spinach and tomatoes. This is a perfect summer salad for picnics, BBQs, and potlucks because it travels well and you don't have to worry about keeping it ice cold.
Another couscous salad I make is made with the small, traditional-sized couscous. This time I used Pearl couscous. These are larger in size. I also use a tricolor, which adds some fun to the dish.
Check out my newest couscous salad - Black Bean Couscous Salad.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Couscous - I've used colored Israeli or pearl couscous. These are large-sized couscous.
- Fresh spinach - Look for small baby spinach leaves
- Cherry tomatoes - I like to use cherry tomatoes because of their small size and great flavor.
- Red onion - Adds a perfect zestiness to the salad. Green scallions can also be used.
- Orange - zest and juice for the vinaigrette.
Step by step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Cook the couscous and allow cool slightly
- Combine the dressing ingredients and pour over the still-warm, but not hot, couscous
- Allow couscous to cool to room temperature before adding other ingredients
- Slice the spinach into small, evenly sliced strips.
- An easy way to cut spinach is to stack the leaves together and then slice them into strips.
- Add spinach, tomatoes, and red onion to the couscous
- Toss until well mixed
- Cover and refrigerate until chilled
This salad can be eaten right away, but it really is best after refrigeration and all the flavors have a chance to meld together.
Recipe tips
- Adding the dressing to the couscous while the couscous is still warm allows the couscous to absorb some of the dressing
- This salad is best served fully chilled
- The flavors will continue to meld and develop through the next day
- Eat within 3-4 days
Recipe Faqs
There are three different types of couscous:
Moroccan - this is the smallest of couscous and the most commonly found in the stores
Pearl - a larger couscous. Also sometimes referred to as Israeli couscous
This salad lasts 3-4 days if covered and stored in the refrigerator.
More great salad recipes
- Avocado Corn Salad
- Heirloom Tomato Salad
- Tuna Cobb Salad
- Pear and Blue Cheese Salad
- Pasta and Pea Salad
- Asian Noodle Salad
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious salad recipes!
Pearl Couscous Salad with Spinach
Equipment
- Measuring Cups
- Measuring Spoons
- Chef Knife
Ingredients
Couscous
- 2 cups pearl couscous
- ¼ teaspoon salt
Salad
- 1 cup baby spinach (sliced into ¼ inch strips)
- 1 cup cherry tomatoes (halved)
- ¼ cup red onion (finely chopped)
Dressing
- zest from one orange
- juice from one orange
- 2 Tablespoons olive oil
- 1 clove garlic (minced)
- ¼ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Cook couscous according to package directions.2 cups pearl couscous
Dressing
- Mix orange zest, freshly squeezed orange juice, olive oil, garlic and salt and pepper together.zest from one orange, juice from one orange, 2 Tablespoons olive oil, 1 clove garlic, ¼ teaspoon pepper, ¼ teaspoon salt
- While couscous is still warm, but not hot, pour dressing over couscous. Stir.
Assemble Salad
- When couscous has cooled to room temperature, add spinach, tomatoes and onions. Stir. Add additional salt and pepper if needed.1 cup baby spinach, 1 cup cherry tomatoes, ¼ cup red onion, ¼ teaspoon salt
- Salad can be eaten right away or covered and refrigerated until chilled.
Notes
- Adding the dressing to the couscous while the couscous is still warm, allows the couscous to absorb some of the dressing
- This salad is best served fully chilled
- The flavors will continue to meld and develop through the next day
- Eat within 3-4 days
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Pam says
I made this today to serve with grilled chicken. It is delicious. I’m only sorry I didn’t find this during the summer. But my market had beautiful heirloom cherry tomatoes. Yummy! It’s a keeper. Thank you for sharing
Kathy says
Thank you! Glad you enjoyed it! 🙂
Espi says
PERFECTION! My favorite salad, I would buy it and board it. I have been looking for this recipe for a long time, now that I found it - I might share.😉 Thank you so much for sharing!
Kathy says
Thank you so much! Enjoy 🙂
Ashley says
I am going to make this with some grilled Salmon. I know it is going to be a delicious combo😋
Kathy says
Enjoy!
Nicoletta Sugarlovespices says
Pinned it right away! Love cous cous and like you, I have only used the regular cous cous. I'm loving this pearl cous cous, and the fresh spinach and tomatoes. Such a great summer dish!
Kathy says
Thanks, Nicoletta!
annie@ciaochowbambina says
This is the kind of meal that I crave on these hot and steamy days! So fresh!
Kathy says
This dish is made for summers!
Dawn - Girl Heart Food says
I love Israeli couscous and this salad sounds and looks so good! Love the spinach in there and that orange vinaigrette. Perfect for easy weekday lunches 🙂
Kathy says
Thanks, Dawn! It is a delicious salad!
David @ Spiced says
I love the citrus flavor you've got going on in this salad, Kathy! It really does sound perfect for hot summer days. And I love how salads like this actually taste better on the second day. That means we can do the work in advance and then sit back and enjoy it later! 🙂 I need to try this one soon for sure!
Kathy says
Nothing better than getting all the work done early, while the days are still cool!
Mary Ann | The Beach House Kitchen says
This looks so fresh and light for summer Kathy! That orange vinaigrette sounds amazing!
Kathy says
Thanks, Mary Ann! 🙂