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Pearl Couscous Salad

Updated: May 5, 2021

This is an excellent dish for pretty much anything and any season. It pairs well with all proteins, but also makes a lovely vegetarian main dish.


1 cup Pearl Couscous

Chicken Broth

2 tbsp Olive Oil

2 cloves Garlic (crushed)

1/4 cup Sliced Almonds

1/2 cup Red Onions (large chop)

1/2 cup Cucumber (thinly sliced)

1/3 cup Moroccan Cilantro or Herbed Goat Cheese

1/2 cup Feta (crumbled)

1/4 cup Italian Parsley (thinly sliced)

Salt to taste


Cook Pearl Couscous to package instructions using chicken broth instead of water.

While couscous is cooking chop, slice, and dice the onion, cucumber, pepper, & parsley. Set to side.

Crush the garlic. Set to side.

When couscous is done put in serving bowl and mix in olive oil, crushed garlic, & sliced almonds.

Taste test for salt and add if needed.

Put onions, peppers, & cucumbers on the middle of couscous, then surround with crumbled feta.

Put Moroccan Cilantro right in the middle on top of diced vegetables.

Place about six of the preserved lemon slices around the outer edge of serving dish and sprinkle with parsley.


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