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Summer Pearl Couscous Salad – Side Dish Recipes for Fresh Summer Flavors

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mediterranean
Keywords: Mushroom Side Dish, New Chicken Recipes, New Food Recipes, New Recipes, Seafood Dish Recipes, side dish recipes, Side dish recipes easy
Servings: 4 servings
Author: Eleanor

Ingredients

  • 1 tablespoon olive oil
  • 1 cup dry pearl couscous
  • 1 1/4 cups water
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a saucepan over medium heat. Add the couscous and toast until golden, stirring often, about 5 minutes.
  2. Pour in the water and bring to a boil. Reduce heat, cover, and simmer until the liquid is absorbed and couscous is tender, about 10 minutes.
  3. Let the couscous cool slightly, then transfer to a large bowl.
  4. Add the chickpeas, tomatoes, cucumber, and parsley.
  5. In a small bowl, whisk together lemon juice and garlic. Pour over the salad and toss everything together.
  6. Season with salt and pepper to taste. Serve warm, at room temperature, or chilled.

Notes

This salad is super forgiving. No cherry tomatoes? Use grape. No cucumber? Shredded carrots work. Add feta, grilled chicken, or avocado if you’re feeling wild.