Mediterranean Pearl Couscous

Nichole Kmett


*If you overcooked your couscous a tad you can try to salvage it by pulling it out of the water right away, drain it, and drizzle with olive oil. Then spread it onto a cookie sheet to attempt to separate the pearls and let cool; Keep checking on it and separating it. You may have really messed it up and have to start again, but you just might get lucky! ?

Sometimes if I am feeling crazy I will add some mozzarella pearls!

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30 Min
10 Min
Stove Top


3 c
israeli (pearl) couscous
1 pt
cherry tomatoes, halved
large cucumber
vidalia onion, chopped
4 oz
reduced fat crumbled feta cheese
1/4 c
garlic olive oil
10 oz
basil pesto

How to Make Mediterranean Pearl Couscous


  • 11. Bring water to a rapid boil then add couscous, turn down heat, and let simmer approximately 8-10 minutes.
    (Keep an eye on it and constantly test it; this is the most important part, you don’t want to over cook it and have it be mushy*.)
  • 22. While water is boiling and couscous is cooking chop up your cucumbers and onion and half your cherry tomatoes. Throw into a large bowl and add ¼ cup of garlic olive oil; let sit.
  • 33. Once couscous is finished drain but DO NOT RINSE. Let cool.
  • 44. After couscous is cooled add to your bowl of chopped cukes, toms, & onions and stir.
  • 55. Add your desired amount of pesto (typically about 7 oz, maybe the whole 10! Use to your taste)
  • 66. Add more olive oil if you see it is sticking together and needs to “lubrication”.
  • 77. Add feta and stir (I use ALL of it, but it’s up to you.)
  • 88. Cool in the fridge for a good hour to really let the flavors meld, but feel free to dig in if you want to! ☺ I prefer eating it chilled.

Printable Recipe Card

About Mediterranean Pearl Couscous

Course/Dish: Pasta, Pasta Sides, Pasta Salads
Main Ingredient: Pasta
Regional Style: Mediterranean