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.
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 common 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
- Thai Pasta Salad
- Panzanella Salad
- Asian Cucumber 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
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! 🙂