Mediterranean Pearled Couscous Salad

How often do you take lunch to work with you? Every day, once a week or maybe a couple of times a month? I’ve really tried to implement this in our household but was always falling short because I’d be planning on taking dishes that would just take way too long to prep. Sound familiar?

This is how this vegan Mediterranean couscous salad came about. I’d been keen to try pearled couscous for years but never really knew what to do with it or if it was an ingredient I’d be able to find easily.

Mediterranean Pearled Couscous Salad close up

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The ingredients used in this vegan Mediterranean couscous salad

I managed to get my hands on some pearled couscous in a local bulk store a few months back and thought to experiment. It seemed like the perfect ingredient for a cold salad that would be easy to take to work.

The components used in this salad came together by way of a random combination of ingredients I thought would taste nice together. It has that Mediterranean influence mixed in with some staples that we have like rocket (arugula), and peppers.

Now, don’t shy away from this recipe because of some of the ingredients that I have used. They can be substituted or altered to suit you. I’ll include those alternatives in the recipe below.

Since it’s quite a quick and easy salad to put together, my husband Michael gets this for lunch every couple of weeks, and he loves it!

Vegan Mediterranean Couscous Salad

Even though you don’t really see the feta in the images of the final dish, there are beautiful chunks of feta on the plate. The couscous tends to stick to it and cover it up, so it’s not very noticeable.

You can use something similar to the feta you see above that is creamy and rich. You can add more if you like the taste of the cheese in the recipe, I just wanted to balance out the flavours and not have anything overpower the whole dish.

How to cook pearled couscous

To a pot, add 1 cup of pearled couscous (aka Israeli couscous) with 1 ¼ cup of water. Bring it to a boil then reduce heat to a gentle simmer and cook for 10-12 minutes. You want the couscous to be tender. 

If you some extra flavour, you can first toast it on some olive oil for a couple of minutes and then add the water. It’s super easy to cook pearled couscous, don’t you think? 

This vegan Mediterranean couscous salad offers a range of colours, flavours and textures. It’s a great little recipe to introduce into your rotation. You’ll be surprised how easy and quick it is. 

Vegan Mediterranean Couscous Salad

Other recipes you’ll love:

  1. Simple Potato and Radicchio Salad
  2. Rainbow Falafel Salad
  3. Roasted Eggplant and Pepper Buckwheat Salad
  4. Spiced Carrot & Millet Salad
  5. Warm Vegan Lentil Salad with Tempeh (Gluten-Free)

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Mediterranean Pearled Couscous Salad

Vegan Mediterranean Couscous Salad

Yield: 2
Prep Time: 10 minutes
Total Time: 10 minutes

This Vegan Mediterranean Couscous Salad is full of rich flavours. Perfect for lunch during the week, you'll be adding it to your rotation in no time!


  • 1 cup pearled (Israeli) couscous, cooked as per instructions. Let it cool before using.
  • 1 cup grilled red peppers,* diced
  • Large handful of rocket (arugula)
  • 7-8 halves of sun-dried tomatoes,** chopped into strips
  • 8 kalamata or similar olives, chopped - pitted or cut off the pit
  • ⅓ cup parsley, chopped (around 2-3 sprigs)
  • 75g macadamia feta,*** chopped (more if you like)
  • ¼ cups olive oil (opt-out if adding oil from sun-dried tomatoes or cheese jar)
  • Salt to taste


  1. In a large bowl, combine all ingredients and toss well.
  2. That's it! Serve straight away or store in the fridge for later.


* Here's a quick way to do it. I use a bowl with a lid to further steam the pepper instead of a paper bag. If you don't want to fluff about, you can always purchase it in a jar. Just make sure that the ingredients list is pretty much just oil and red pepper. NOTE: They are also called red capsicums.

** I love this type of sun-dried tomatoes because it comes in olive oil, which I then pour some into the salad instead of using separate oil.

*** This is by far my favourite macadamia feta. If you can't get your hands on this stuff (which I assume would be a lot of you since it's a local brand), any softer nut based cheese would work.Total time is 10 minutes if couscous and capsicum are already cooked and cooled. Otherwise, add on about another 30 minutes for it to cool before combining everything.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 59gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 13mgSodium: 448mgCarbohydrates: 13gFiber: 5gSugar: 7gProtein: 6g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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