Summer Couscous Salad

Pearl couscous, fresh veggies, chopped parsley, crumbled feta, and a lemon vinaigrette make up this refreshing Summer Couscous Salad. I wanted to change things up and create a lettuce-less salad that still has a ton veggies, delicious flavor, and freshness.

What is Pearl Couscous?

Pearl or Israeli couscous is a small rounded pasta made out of a wheat flour called semolina. What I love about this type of couscous is that it is low in calories, quick to make, and will absorb any flavor you infuse into it. Pearl couscous is also called Israeli couscous because the pasta was developed in Israel during the country’s period of austerity in the 1950s as a substitute for rice.

How to Make Summer Couscous Salad~with Lemon Vinaigrette

First, cook the pearl couscous by following the directions on the box or container. I simply had to boil the couscous for about 10 minutes although instructions may vary.
Once the couscous is cooked, set aside to cool. As the pearls cool, they might stick together. Once cooled, use a fork to gently fluff the couscous. By doing so the clusters should separate.
Next, halve the cherry tomatoes, dice the cucumber, dice the bell pepper, drain the garbanzo beans, slice the scallions, and finely chop the parsley.
To make the lemon vinaigrette, start by juicing and zesting 2 lemons into a mason jar. Add 1/4 cup of olive oil, 1 tablespoon of red wine vinegar, 1 minced garlic clove, 1/2 teaspoon of salt, and pepper to the jar.
Screw the lid back onto the mason jar and shake well.
In a large bowl combine all the salad ingredients but leave the lemon vinaigrette for last.
Drizzle on the lemon vinaigrette and stir with a spoon so that it completely coats the couscous and veggies, infusing the lemon flavor throughout.
Refrigerate in a sealed container to keep fresh.

Inspiration for this Dish

On Saturdays I enjoy going to the Winter Garden Farmers Market in historic Winter Garden, Florida. They have an array of produce, baked good, art, and floral vendors plus so much more. The market is located in downtown Winter Garden which is also known for its quaint restaurants and shops. I was inspired by the fresh and vibrantly colored produce at the market. I wanted to make a dish that would elevate the veggies natural flavors.

Other WG Farmers Market Gems

Big B Kettle Corn 407-591-8567

Big B’s Kettle Corn is such a delicious treat. They have cheddar popcorn, caramel corn, and classic kettle corn. Get a bag of all three to suffice your sweet and savory needs. You can also hire Big B Kettle Corn for birthday parties or company events. You can be sure that he is always smiling!

Serif & Sans Design Co.

Serif & Sans Design Co. is a local Orlando business that offers thoughtfully designed greeting cards, invitations, envelopes, notebooks, and journals. You can even purchase custom invitations, stationery, and more. I bought a lovely set of thank you cards and can’t wait to explore more of their products.

Rosallie~Le French Cafe

Rosallie is a picturesque cafe only a short walk from the farmers market. They have the most exquisite pastries, breads, lattes, tartes, sandwiches, salads, and brunch ALL day. Everything is incredibly delicious. When I visited I ordered two pastries, a sweet fruity raspberry pastry and an indulgent chocolate nutella one.

Spotify Playlist

This playlist is all things summer from songs such as Heatwave to You are the Sunshine of my Life. Enjoy!

Summer Couscous Salad

Pearl couscous, fresh veggies, chopped parsley, crumbled feta, and a lemon vinaigrette make up this refreshing Summer Couscous Salad.

Summer Couscous Salad

1 cup pearl couscous (cooked)
1 cup cherry tomatoes (halved)
1 cucumber (medium, diced)
1/2 bell pepper (diced)
2/3 cup garbanzo beans (drained)
1/3 cup scallions (sliced)
2 tablespoons parsley (finely chopped)
1/4 cup feta (crumbled)

Lemon Vinaigrette

2 lemons (juiced and zested)
1/4 cup olive oil
1 tablespoon red wine vinegar
1 garlic clove (minced)
1/2 teaspoon salt
pepper (to taste)

First, cook the pearl couscous by following the directions on the box or container. I simply had to boil the couscous for about 10 minutes but instructions may vary.
Once the couscous is cooked, set aside to cool. As the pearls cool, they might stick together. Once cooled, use a fork to gently fluff the couscous. By doing so the clusters should separate.
Next, halve the cherry tomatoes, dice the cucumber, dice the bell pepper, drain the garbanzo beans, slice the scallions, and finely chop the parsley.
To make the lemon vinaigrette, start by juicing and zesting 2 lemons into a mason jar. Add 1/4 cup of olive oil, 1 tablespoon of red wine vinegar, 1 minced garlic clove, 1/2 teaspoon of salt, and pepper to the jar.
Screw the lid back onto the mason jar and shake well.
In a large bowl combine all the salad ingredients but leave the lemon vinaigrette for last.
Drizzle on the lemon vinaigrette and stir with a spoon so that it completely coats the couscous and veggies, infusing the lemon flavor throughout.
Refrigerate in a sealed container to keep fresh.