Pearl Couscous, Cherry Tomato, Persian Feta & Pine Nut Salad

This Pearl Couscous, Cherry Tomato, Persian Feta & Pine Nut Salad is a Mediterranean-inspired dish that’s light, refreshing, and full of colour and texture. It’s the kind of salad that looks like summer on a plate; bright, vibrant and bursting with fresh flavour. The buttery pearls of couscous soak up the tangy lemon dressing, while juicy cherry tomatoes, cool cucumber, and fragrant herbs make every bite sing. The creamy Persian feta and toasted pine nuts add richness and crunch, balancing the dish perfectly.

It’s ideal for families, couples, or anyone who loves a salad that feels satisfying enough to stand alone as a meal. The combination of protein-packed butter beans and pearl couscous makes it hearty yet fresh. It’s also a great one for entertaining and it can be made ahead and served cold or at room temperature, making it a crowd-pleaser at barbecues, picnics, and weeknight dinners.

What makes this salad special is its balance of simplicity and sophistication. It’s quick to make but feels elevated, thanks to the marinated feta and sumac-pickled onions. It’s also flexible: swap out the veggies, use different herbs, or add your favourite protein. It’s the ultimate all-rounder salad which is nourishing, colourful, and full of flavour.

Pearl Couscous, Cherry Tomato, Persian Feta & Pine Nut Salad

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Servings 6

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Ingredients

  

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• 1 cup pearl couscous
• 1 red onion small, cut into thin rounds
• 1–2 tablespoons red wine vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon ground sumac
• 400 g canned butter beans drained & rinsed
• 2 cups cherry tomatoes mixed colours are great
• 2 lebanese cucumbers finely diced
• 1 cup mint leaves finely chopped
• 1 tablespoon extra virgin olive oil
• 1/2 lemon juice squeezed
• 100 g marinated persian feta in oil
• 1 cup basil leaves
• 2/3 cup pine nuts toasted

Instructions

 

• Place a medium–large saucepan of salted water over high heat. Add the pearl couscous and bring to the boil. Immediately reduce the heat and simmer for 7–8 minutes (be careful not to overcook). Drain, run under cold water and set aside.
  1 cup pearl couscous
• Place the red onion, red wine vinegar, salt and sumac in a bowl and stir to combine. Let it sit while you prepare the salad.
  1 red onion, 1–2 tablespoons red wine vinegar, 1 teaspoon sea salt, 1/2 teaspoon ground sumac
• In a large bowl, mix together the pearl couscous, butter beans, cherry tomatoes, cucumber and mint. Drizzle over the olive oil and squeeze over the lemon juice. Season well and toss to combine.
  1 cup pearl couscous, 400 g canned butter beans, 2 cups cherry tomatoes, 2 lebanese cucumbers, 1 cup mint leaves, 1 tablespoon extra virgin olive oil, 1/2 lemon
• Spoon the salad onto a large serving plate. Drain the red onion and add the rings to the salad. Top with the persian feta and some of the marinating oil. Then add the basil leaves and toasted pine nuts
  1 red onion, 100 g marinated persian feta, 1 cup basil leaves, 2/3 cup pine nuts

Video

Keywords

Lunch, Salad

Egg Free, Gluten Free, Pescetarian, Vegetarian

Difficulty Easy