Toasted Pearl Couscous Salad

A melange of roasted vegetables combines with Israeli pearl couscous, herbs, feta and chickpeas on crisp baby greens with a delicious lemon-balsamic vinaigrette.

Toasted pearl Couscous Salad

Toasted Pearl Couscous Salad

By Sue Lau | Palatable Pastime

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I first had this (more like just something like it) when I stopped in for lunch at a local caterer called Fresco, in Kettering Ohio. I really loved it. There is quite a lot going on in there, and it can easily vary with different types of veggies. I have also seen similar recipes online for toasted couscous with roasted veggies. None of salad greens like this though. I think it makes a great vegetarian entree salad.

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Toasted Pearl Couscous Salad

Toasted Pearl Couscous Salad

No ratings yet
Course Salad
Cuisine American
Servings 4
Calories 706 kcal


  • 1 cup pearl couscous
  • 1 tbsp. lemon-infused olive oil
  • 1 cup water
  • salt and pepper
  • 1 fuyu persimmon peeled and chopped
  • 1 small zucchini chopped
  • 1 shallot chopped
  • 2 teaspoons lemon-infused olive oil
  • salt and pepper
  • 1/2 cup pitted kalamata olives
  • 1/4 cup toasted pine nuts
  • 3.5-4 ounces crumbled feta cheese
  • 1/2 cup cooked chickpeas
  • 1/4 cup golden berry blend mixed golden raisins, dried cranberries, dried blueberries, and dried cherries
  • 6-8 cups torn baby greens
  • small handful of basil leaves
  • small handful of Italian parsley leaves
  • 3 ounces lemon-infused olive oil
  • 2 ounces white balsamic vinegar
  • 1 teaspoon basil paste
  • salt and pepper
  • 1/4 cup freshly grated parmesan cheese


  • Preheat oven to 400F.
  • Place couscous and the one tablespoon of olive oil in a saucepan. Cook, stirring, until couscous becomes a toasty brown color, the way you would brown vermicelli in rice-a-roni.
  • Add water to pan along with salt and pepper. Bring to a boil, then lower heat, cover and simmer for ten minutes. Remove from heat and let sit quietly with the lid on.
  • Toss chopped persimmon, chopped zucchini and chopped shallot with oil salt and pepper. Spread on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and lightly caramelized.
  • Place roasted vegetables, cooked couscous, olives, pine nuts, feta, chickpeas raisin blend in a bowl and gently stir to mix.
  • Toss baby greens with torn basil leaves and parsley leaves.
  • Whisk together the remaining olive oil, balsamic vinegar, basil paste (or pesto), with salt and pepper.
  • Mix about 2 ounces of the vinaigrette with the couscous mixture.
  • Place greens on a serving plate and top with couscous topping. Drizzle with extra vinaigrette if desired.
  • Sprinkle with a little parmesan cheese if you like.


From the kitchen of


Serving: 1gCalories: 706kcalCarbohydrates: 67gProtein: 16gFat: 43gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gCholesterol: 26mgSodium: 734mgPotassium: 742mgFiber: 5gSugar: 8gVitamin A: 1149IUVitamin C: 59mgCalcium: 266mgIron: 4mg
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