Enjoy a burst of summer with Mediterranean Pearl Couscous Salad. Packed with mint, cilantro, crispy halloumi, and a tangy shallot-lemon dressing, this dish combines chewy Israeli couscous with crunchy cherry tomatoes and zucchini. Ready in 20 minutes, it’s the perfect quick and refreshing meal!
Why you should try this recipe
- Quick and versatile – This salad is ready in just 20 minutes! It’s great for a fast lunch with Whipped Ricotta Dip With Roasted Olives or as a tasty side with Eggplant Rollatini or Vegetarian Stuffed Tomatoes. No matter how you serve it, it’s sure to be a crowd-pleaser!
- Wholesome – This salad isn’t just delicious—it combines protein-packed halloumi, nutrient-rich vegetables, and filling pearl couscous, making it as nutritious as it is tasty. If you have leftover halloumi, use it to make my Halloumi Fries With Za’atar or delicious Halloumi Burgers!
- Infused with Mediterranean flavors – This Pearl Couscous Salad is a vibrant blend of fresh mint, crispy halloumi, and a tangy shallot-lemon dressing. For an extra burst of Mediterranean flavor, try pairing it with my Mediterranean Roasted Potato Wedges and Greek Yogurt Dip.
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The ingredients you’ll need
- Pearl couscous – also known as Israeli couscous or Moghrabieh (the Lebanese name), is technically small pearls of pasta rather than traditional couscous. They provide a pleasant texture and a slightly chewy bite to this salad.
- Zucchini – I chose yellow zucchini, but regular green zucchini works well too. Opt for smaller zucchinis for a crunchier texture, as larger ones can sometimes be a bit spongy. If you prefer, you can substitute cucumber for the raw zucchini.
- Halloumi cheese – originating from Cyprus, has a high melting point, allowing it to retain its shape and firm texture when pan-fried rather than melting.
- Cherry tomatoes – I love using a mix of colors for visual appeal and a variety of flavors. Have any leftovers? Use them to make Whipped Feta Dip with Roasted Cherry Tomatoes!
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
Love summer salad? Check out my Peach Caprese Salad or Shirazi Salad with Sumac Dressing!
How to make Mediterranean Pearl Couscous Salad?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Make the shallot-lemon dressing. Peel the shallots and trim both ends. Using a mandolin or a sharp knife, cut the shallots into very thin slices, approximately ⅛ inch (3 mm) thick. Add them to a jar along with extra-virgin olive oil, lemon zest and juice, salt, and pepper.
Step 2. Put the lid on tightly and shake until the mixture gets lighter and thicker—this means your emulsion is done. Set aside.
Step 3. In a large pot of boiling, well-salted water, cook the pearl couscous according to the package instructions.
Step 4. Drain and let it sit in the colander to cool down. The pearls might stick together, but this is normal and they will easily break apart when tossed with the dressing.
Step 5. Cut the halloumi into 1-inch (2.5 cm) pieces.
Step 6. In a large frying pan, heat some extra-virgin olive oil over medium heat. Add the halloumi pieces and cook until golden brown, flipping them halfway through to ensure they are evenly cooked and crispy.
Step 7. Assemble the salad. In a large mixing bowl, combine the cooked pearl couscous, cubed zucchini, cherry tomatoes, chopped mint, and cilantro. Pour the shallot-lemon dressing over the top and mix well.
Step 8. Add the crispy halloumi and gently mix until just combined. Serve topped with optional extra mint and cilantro, and a crack of black pepper.
Nim Keys – Useful Mediterranean Pearl Couscous Salad Tips
- Slice the shallots very thinly, into ⅛-inch (3 mm) thick slices. This adds a more pleasant texture and imparts a delicate shallot flavor throughout the salad.
- Cook the pearl couscous in well-salted water, as you would do for pasta (as pearl couscous is technically a pasta). It helps season the pearls and brings up the taste of the salad.
- Pat the halloumi dry with kitchen paper to remove the excess humidity and allow for even cooking and browning.
- Cook the halloumi over medium heat to achieve a soft texture and a beautiful golden crust. Avoid using high heat, as it can burn the halloumi and make it hard in the center.
Wine Pairing🍷
SAUVIGNON BLANC
Pronounced “Saw-vin-yon blæŋ”
The crisp acidity of Sauvignon Blanc will complement the tangy shallot-lemon dressing and cherry tomatoes, enhance the flavors of cilantro and mint, and balance the saltiness of halloumi.
WINE APPELLATION SUGGESTIONS
Recipe FAQs
Their size! Moroccan couscous is small and fluffy, while pearl couscous is larger, chewier, and more similar to pasta.
Pearl couscous is rich in fiber that keeps you fuller for longer. Paired with veggies and halloumi cheese in this salad, it makes for a perfectly balanced meal.
Yes! You can make this salad up to the day before. Just omit the chopped cilantro and mint, and add them just before serving for maximum freshness.
More Delicious Salad Recipes
If you tried this Mediterranean Pearl Couscous Salad or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
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Mediterranean Pearl Couscous Salad With Mint
PRINT SAVEINGREDIENTS
For the shallot-lemon dressing
- 2 medium (50 g) shallots (½ cup of sliced shallots)
- ⅓ cup (80 ml) extra-virgin olive oil
- 1 lemon – zest + juice (1 tablespoon of zest + 3 tablespoons of juice)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the pearl couscous salad
- 1 cup (200 g) pearl couscous
- 1 pound (450 g) halloumi cheese
- 3 cups (450 g) cherry tomatoes halved
- 2 heaping cups (250 g) yellow zucchini diced into ¼-inch cubes
- ⅓ cup (10 g) cilantro chopped
- ⅓ cup (10 g) fresh mint chopped
INSTRUCTIONS
- Peel the shallots and trim both ends. Using a mandolin or a sharp knife, cut the shallots into very thin slices, approximately ⅛ inch (3 mm) thick.
- Add them to a jar along with extra-virgin olive oil, lemon zest and juice, salt, and pepper. Put the lid on tightly and shake until the mixture gets lighter and thicker. Set aside.
- In a large pot of boiling, well-salted water, cook the pearl couscous according to the package instructions. Drain and let it sit in the colander to cool down. The pearls might stick together, but this is normal and they will easily break apart when tossed with the dressing.
- Cut the halloumi into 1-inch (2.5 cm) pieces. In a large frying pan, heat some extra-virgin olive oil over medium heat. Add the halloumi pieces and cook until golden brown, flipping them halfway through to ensure they are evenly cooked and crispy.
- In a large mixing bowl, combine the cooked pearl couscous, cubed zucchini, cherry tomatoes, chopped mint, and cilantro. Pour the shallot-lemon dressing over the top and mix well.
- Add the crispy halloumi and gently mix until just combined. Serve topped with optional extra mint and cilantro, and a crack of black pepper.
NOTES
- Slice the shallots very thinly, into ⅛-inch (3 mm) thick slices. This adds a more pleasant texture and imparts a delicate shallot flavor throughout the salad.
- Cook the pearl couscous in well-salted water, as you would do for pasta (as pearl couscous is technically a pasta). It helps season the pearls and brings up the taste of the salad.
- Pat the halloumi dry with kitchen paper to remove the excess humidity and allow for even cooking and browning.
- Cook the halloumi over medium heat to achieve a soft texture and a beautiful golden crust. Avoid using high heat, as it can burn the halloumi and make it hard in the center.