Israeli (Pearl) Couscous Salad

By January 16, 2020May 16th, 2020Salads, Vegetarian/Vegan

I use to turn my nose up at couscous until I tried the pearl couscous; now I love it.

This Healthy Salad is full of deliciousness. So many flavours in every mouthful. 



Prep time

20 Minutes

Cooking time

20 Minutes


  • Couscous
    • 1 tablespoon extra virgin olive oil
    • 65g pearl couscous
    • pinch salt
    • ½ cup water
    • ½ cup baby spinach, roughly chopped
    • 4 small heirloom or cherry tomatoes, quartered
    • 1 tablespoon Persian feta, crumbled
    • ¼ cup (jarred) roasted red capsicum, chopped
    • 1½ tablespoons chopped fresh parsley
    • 1 tablespoon chopped fresh mint
    • 1½ tablespoons toasted pumpkin seeds
    • 1 tablespoon chopped onion or sliced green shallot
    • ¼ cup sweet potato, cut into small cubes


  • 20ml extra virgin olive oil
  • ½ tablespoon white balsamic vinegar
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cumin
  • pinch salt and pepper 


  • Preheat oven 180ºc
  • Place sweet potato onto small oven tray and spray with cooking oil
  • Place tray in oven and cook for 15-20 minutes, until the sweet potato is fork tender
  • Remove and cool
  • Heat oil in a medium saucepan over medium high heat 
  • Add the couscous, stir until golden 1-2 minutes, add the water, reduce heat and cook until water is absorbed approx.  8-10 minutes. Allow to cool
  • Mix the dressing together in a small bowl
  • Place the spinach, tomatoes, feta, capsicum, parsley, mint, pumpkin seeds, onion and sweet potato in a large bowl. Add the cooled couscous and the dressing, stir or gently toss to coat all ingredients
  • Serve and Enjoy!

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