This summer pearl couscous salad is a personal favorite of mine. Light, fresh, and endlessly flexible, it’s what I reach for when the fridge is half full and the weather’s begging for something chilled. We’re talking plump couscous pearls that hold their own, crisp cucumbers that crunch like a dream, and juicy cherry tomatoes that burst with flavor. Toss in some chickpeas, a splash of lemon, a touch of garlic, and let it all mingle with fresh parsley. This salad works great as a meal on its own, or as one of those side dish recipes easy enough to pull off with your eyes half closed. I’ve made it with grilled chicken, swapped in shrimp when seafood called my name, and even served it cold next to a sizzling mushroom side dish. It’s that flexible. And hey, if you’re like me and love trying new recipes every other week, you’ll probably find this one sliding into your regular rotation. Whether you’re looking for new food recipes for your summer dinners, new chicken recipes to refresh your weeknight meals, or even seafood dish recipes for a breezy picnic, this one checks all the boxes.

1) Key Takeaways
2) Easy Summer Pearl Couscous Salad Recipe
3) Ingredients for Summer Pearl Couscous Salad
4) How to Make Summer Pearl Couscous Salad
5) Tips for Making Summer Pearl Couscous Salad
6) Making Summer Pearl Couscous Salad Ahead of Time
7) Storing Leftover Summer Pearl Couscous Salad
8) Try these Side Dish Recipes next!
9) Summer Pearl Couscous Salad
10) Nutrition

1) Key Takeaways

Quick-cooking pearl couscous forms the base of this chilled summer salad.
It’s one of those side dish recipes that works well with grilled meats or on its own.
Swaps and additions like feta, avocado, or shrimp fit right in.
The lemon and parsley combo brings clean, refreshing flavors forward.

2) Easy Summer Pearl Couscous Salad Recipe

I don’t know about you, but when the heat kicks in, my stove and I go on a break. This salad? It’s a keeper during those lazy summer evenings when you want something fresh but can’t bring yourself to stand over a pot. It’s simple, filling, and packed with flavor. Plus, it fits the bill if you’re collecting side dish recipes that feel a bit elevated without making a scene.

The ingredients are easy to grab and forgiving if you need to substitute. Don’t have cherry tomatoes? Use diced bell peppers. No fresh parsley? Chop up some cilantro or dill. You get the idea. This is one of those side dish recipes easy enough for beginners and flexible enough for food nerds like me who can’t help but “improve” everything.

It’s also one of those new food recipes you’ll end up scribbling onto a note and sticking on the fridge. You’ll probably start with it as a side, then keep scooping until it’s the whole meal. Don’t say I didn’t warn you.

3) Ingredients for Summer Pearl Couscous Salad

Olive oil: Adds richness and helps toast the couscous. I always start with a tablespoon of good olive oil and go from there.

Pearl couscous: These little toasted pasta pearls puff up nicely and hold their shape. They also soak up flavor like a sponge, which is what we want here.

Water: You’ll need just enough to cook the couscous without leaving it soupy. Don’t walk away or you’ll miss that moment it drinks everything up.

Chickpeas: I use canned. Drain them, rinse them, done. They add protein and a creamy contrast to the chewy couscous.

Cherry tomatoes: Slice them in half so their juices hit the whole salad. They add that sweet acidity you didn’t realize you needed.

English cucumber: Adds crunch and coolness. Dice it into small bites so you’re not chasing chunks around the bowl.

Fresh parsley: A handful of chopped parsley goes a long way in brightening up the whole thing. No, dried parsley doesn’t count.

Lemon juice: Use fresh if you’ve got it. Bottled in a pinch. It pulls all the flavors together without being pushy.

Garlic: One clove, minced. Don’t overdo it or it’ll take over. This isn’t a garlic bread situation.

Salt and pepper: Taste as you go. You’ll need both. Start light and adjust after tossing everything together.

4) How to Make Summer Pearl Couscous Salad

Step 1. Start by warming olive oil in a medium saucepan. Add the couscous and stir it around until it turns golden. This step gives it flavor and texture.

Step 2. Pour in water and bring it to a boil. Cover it, lower the heat, and let it simmer. It’s done when the liquid is gone and the couscous is tender. Don’t let it get mushy.

Step 3. Remove from heat and let it cool for a few minutes. Stir it occasionally so it doesn’t clump up. You want those grains loose and fluffy.

Step 4. In a large bowl, toss in the chickpeas, tomatoes, cucumber, and parsley. Add the cooled couscous and mix gently with a fork.

Step 5. Whisk lemon juice and garlic in a small bowl. Pour this over your salad. Toss again so everything gets coated evenly.

Step 6. Add salt and pepper, then taste. Adjust the seasoning and serve warm, at room temp, or straight from the fridge. It’s all good.

5) Tips for Making Summer Pearl Couscous Salad

Let your couscous cool before tossing. If it’s hot, it’ll steam your cucumbers and turn the salad soggy. Nobody wants a warm cucumber.

This salad plays well with others. Want to add grilled chicken? Go for it. Crumbled feta? Yes please. It even fits in with other seafood dish recipes if you’ve got grilled shrimp or leftover salmon hanging around.

Make the dressing in the same bowl you’ll use for the salad. Fewer dishes, better flavor distribution. It’s the kind of trick that makes side dish recipes like this feel effortless.

6) Making Summer Pearl Couscous Salad Ahead of Time

This is one of those new chicken recipes that accidentally became a meal prep win. I like to make a big batch, stash it in the fridge, and live off it for a couple days.

When prepping ahead, hold off on adding extra herbs or cheese until the last minute. They can get soggy or muted after sitting too long.

And if you’re packing it for lunch, give it a quick toss before eating. The flavors tend to settle, so waking them back up helps.

7) Storing Leftover Summer Pearl Couscous Salad

Leftovers? Stick them in an airtight container. They’ll keep in the fridge for about 3 days, sometimes longer. Stir before serving to get everything back together again.

If it feels a little dry, a drizzle of olive oil or splash of lemon juice perks it right up. You can also add something new like avocado or leftover roasted veg.

I wouldn’t freeze this one. The textures just don’t survive the thaw. It’s best fresh, or close to it.

8) Try these Side Dish Recipes next!

9) Summer Pearl Couscous Salad