Bright, colourful, healthy, filling, and packed with flavour. It’s definitely one of my all time favourite things to make (and my husband’s most requested dish by far). 

We love to top it with grilled chicken, steak, salmon, or even just enjoy as is. The roasted lemon vinaigrette on top is such a game changer and everyone I’ve made this for LOVES IT.

You can use it for meal prep for the week, bring as a side dish to a dinner party, kids love it, adults love it, and it’s so incredibly easy to make. When I made this over the weekend, my 1 year old ended up devouring a big bowl of this in one sitting. He found it highly entertaining to individually pick the pearl couscous pieces up with his fingers. It’s just so easy to make a big batch of this and then keep leftovers in the fridge for lunches the next day!

What vegetables to use for Mediterranean Pearl Couscous Salad:

Truly, I make a different version of this salad every season but this is the original. This one I usually make nonstop during the spring and summer. Here are my favourite vegetables to use and how I prepare them:

• Zucchini: Wash thoroughly, trim off the ends and then slice in half length-wise. Take each half and place cut-side down on the cutting board and then slice in half length-wise again so you have four quarters. From there, chop crosswise into bite-size pieces.
• Bell Peppers: I like using red, yellow and orange bell peppers for this. I am anti green bell pepper but that’s a conversation for another day. Wash thoroughly, slice off the top and bottom so you have a flat surface, and then cut around the core by rotating the pepper as you hold your knife. From there, slice into strips and then chop crosswise into bite-size pieces.
• Onion: You can use red or yellow onion here (slight preference for red as I find them to be a bit sweeter when roasted). Chop into bite-size pieces roughly.
• Garlic: You can use however much garlic you want for this! Just peel and place them on the roasting tray. They get nice and mellow when roasted – you can either mash them into the vinaigrette or keep them whole (I prefer this because then it’s the best surprise when I get one in a bite). 

How to Make Mediterranean Pearl Couscous Salad:

Step One:

Preheat your oven to 425 degrees Fahrenheit.

Step Two: 

Chop the bell peppers, zucchini, and onion into small, bite-sized pieces. Place them on a large baking sheet lined with parchment paper, along with the whole garlic cloves. Drizzle with olive oil, season with salt and pepper, and toss to ensure they’re evenly coated. Cut the lemon in half, drizzle with a bit of olive oil, and add it to the baking sheet.

Step Three:

Cut the lemon in half, drizzle with a bit of olive oil, and add it to the baking sheet. Roast in the oven for about 30 minutes, stirring halfway through, until everything is deliciously golden.

Step Four:

While the veggies are roasting, boil water and cook the pearl couscous according to the package instructions. Once cooked, rinse under cold water to stop the cooking process, then transfer to a large bowl. Add a touch of olive oil to prevent sticking.

Step Five:

Let the roasted veggies cool slightly. Squeeze the roasted lemon halves into a separate bowl to make the vinaigrette. Mix in the vinegar, olive oil, salt, and pepper.

Step Six:

Chop the fresh herbs and add them to the couscous, along with the roasted veggies, garlic, and crumbled feta. Drizzle with the roasted lemon vinaigrette, tossing gently to combine.

Step Seven:

Serve as is, or with your choice of protein like grilled chicken, salmon, or steak.

How to Store Mediterranean Pearl Couscous Salad:

Keep it in an airtight container in the refrigerator for up to 5 days. If you’re planning to enjoy it over several days, I recommend making a double batch of the vinaigrette and then storing that separately to toss into the salad to brighten it up. 

Substitutions for Mediterranean Pearl Couscous Salad:

• Couscous Alternatives: Quinoa, orzo, ditalini pasta, bulgar or farro
• Vegan Options: Skip the feta cheese or substitute it with a dairy-free cheese option
• Vegetables: This salad is really flexible so feel free to roast whatever veggies you have on hand/what’s in season
• Cheese Options: Crumbled goat’s cheese, ricotta salata, mozzarella pearls, or even sharp cheddar (for a bolder flavor) can be great substitutes
• Herbs: Again, feel free to get creative here with basil, chives, Italian parsley, and dill. These are my favourites but could also experiment with mint! I wouldn’t recommend heartier herbs like rosemary or thyme here.

Tips & Tricks:

• Roasting the Lemon: Don’t skip roasting the lemon with the veggies! It deepens the flavor of the vinaigrette, adding this caramelized and complex flavour that will make you weak and the knees. You’re going to be roasting lemons ALL THE TIME after this.
• Serving Temperature: This salad is delicious both at room temperature and cold. If serving after refrigeration, let it sit out for a bit to take the chill off and allow the flavors to really shine.