Refreshingly Simple Pearl Couscous Salad

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Refreshingly Simple Pearl Couscous Salad


Refreshingly Simple Pearl Couscous Salad

  • 1 cup traditional pearl couscous
  • 1-1/2 cups water
  • 1/4 teaspoon salt
  • 2 carrots, diced
  • 1 bell pepper, diced (I like to use half a yellow pepper and half a red pepper for more color)
  • 8 ounces of garbanzo beans (half of a 16-ounce can)
  • 2.25 oz of sliced black olives
  • 1/3 cup olive oil
  • 2 tablespoons lime juice
  • small handful of chopped mint leaves


Refreshingly Simple Pearl Couscous Salad

  1. Bring the water and salt to a boil in a medium saucepan. Once it’s boiling, add the couscous, reduce the heat to a simmer and let if cook, covered, until the water is absorbed. This should take about 10 minutes. Once the couscous is done, remove it from the heat and let it sit, covered, for about 2 minutes.
  2. While the couscous is simmering away, use that time to chop your veggies and dump them in a big bowl. Once you’ve done that, use a separate small bowl to whisk together the olive oil and lime juice. Then chop up a handful of mint.
  3. Once the couscous is done sitting in its time-out for 2 minutes, fluff it up a bit and let all the steam escape. Then go ahead and scoop it into the big bowl, right on top of the chopped veggies. Pour your lime vinaigrette and mint on top and give it all a big stir. Give it a taste and add a bit of salt and pepper. if you like.
  4. Serve cold or at room temperature.