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Warm Pearl Couscous Salad

Warm Pearl Couscous Salad


160g dry pearl couscous 
10 ml olive oil
1 can chickpeas 
300g cherry tomatoes, quartered
½ tsp salt
¼ tspground black pepper
½ cucumber, sliced into half-moons
¼ cup (34 g) black olives, sliced
3 Tbsp (6 g) fresh mint leaves, chopped
2 Tbsp (3 g)fresh basil, chopped
2 Tbsp (2 g)fresh parsley, chopped (optional)
¼ cup (34 g) roasted unsalted almonds, chopped (optional) 
45 ml extra virgin olive oil
45 ml red wine vinegar 
½ lemon, juiced 
¼ tsp paprika powder



  1. Cook the couscous according to the package instructions, then drain.
  2. Meanwhile, to a medium pan on medium-high heat, add the oil, chickpeas, tomatoes, salt, and pepper. Cook for about 5 - 7 minutes, stirring occasionally. Remove from the heat.
  3. In a small bowl, mix together the ingredients for the dressing.
  4. To a large bowl, add the drained couscous, tomato and chickpea mixture, cucumber slices, olives, and fresh herbs. Add the dressing, toss to combine, sprinkle over the almonds.


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