Spring Pea Pearl Couscous Salad
This Pearl Couscous Salad with Pesto and Arugula is the perfect quick side dish that pairs perfectly with a variety of meals!
It’s a no-fuss salad that can be served warm or chilled, and is bursting with flavor from the basil pesto, peppery arugula, sweet peas, and creamy feta that will have everyone asking for more!
Pearl couscous salad has quickly become one of my go-to side dishes, right up there with my Little Gem Salad and my Air Fryer Broccoli.
I’ve always loved a good couscous salad, they’re fresh, flavorful, and endlessly versatile. This one is loaded with tender peas, peppery arugula, tangy feta, and a bright splash of lemon, all tossed in a swirl of basil pesto. It’s light yet satisfying, and the kind of dish I can happily eat on repeat!
Why You’ll Love It
- Fresh spring vibes: Sweet peas, zesty lemon, and peppery arugula bring bright, seasonal flavor in every bite.
- Versatile and seasonal – Serve it warm or chilled, and easily swap in seasonal greens or different proteins.
- Ready in 15 minutes – A fast and flavorful option for busy weeknights or last-minute gatherings.
- Great for meal prep – This couscous salad holds up well in the fridge and tastes even better the next day.
Ingredients You’ll Need
- Chicken broth – Infuses the couscous with rich, savory flavor right from the start.
- Pearl couscous – The star of the show, with its delightfully chewy, bite-sized texture. Use whole wheat couscous for more fiber!
- Peas – Add a pop of sweetness and vibrant green color for that fresh, spring feel.
- Basil pesto – Brings a burst of herby, garlicky goodness that ties the whole salad together. You can use homemade basil pesto, but for a quick prep time, I like to use store-bought.
- Baby arugula – Peppery and crisp, it balances the richness of the pesto and feta.
- Lemon juice & zest – Brightens up the flavors with a fresh, zesty kick.
- Feta cheese – Creamy, tangy crumbles that add irresistible richness and saltiness.
- Salt & pepper – Simple seasonings to enhance and balance every bite.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Recipe Tips And Ingredient Substitutions
- Couscous texture tip: Toast the dry pearl couscous in a little olive oil for 2–3 minutes before adding broth to boost nutty flavor.
- Broth alternatives: Use veggie broth instead of chicken broth to make this vegetarian.
- Pesto: Store-bought basil pesto works great, but you can use homemade pesto or even swap with sun-dried tomato or arugula pesto for variety.
- Add protein: Toss in grilled chicken, shrimp, or chickpeas to make it a complete meal.
- Leafy greens: Baby spinach or spring mix can be used in place of arugula if you prefer a milder flavor.
- Make it dairy-free: Omit the feta or use a plant-based version for a dairy-free option.
- More veggies: Instead of peas, try edamame, cucumber, chopped asparagus, green beans, or even corn for variety. Cherry tomatoes, red onion, parsley, roasted red peppers, black or kalamata olives make great additions as well!
- Cheese – Goat cheese, shaved Parmesan, or fresh mozzarella balls are great alternatives to the feta cheese.
How to Make Pearl Couscous Salad
Step 1: Cook the couscous. In a medium saucepan, bring 1¼ cups chicken broth to a boil over medium-high heat. Add 1 cup pearl couscous and a pinch of salt. Stir, cover, and reduce the heat to medium-low. Cook for 10–12 minutes, until most of the broth is absorbed.
Step 2: Stir in peas. During the last 5 minutes of cooking, stir in 1 cup peas (frozen or fresh). Continue cooking until the couscous is tender and the liquid is fully absorbed.
Step 3: Mix the ingredients. In a large mixing bowl, combine the warm couscous and peas with ¼ cup basil pesto, ½ lemon (zest and juice), and a pinch of salt and pepper. Stir until everything is coated evenly. Then mix in the arugula and feta cheese.
Step 4: Serve. Season with salt and pepper to taste. Garnish with chives or flat-leaf parsley, if desired. Serve chilled or at room temperature.
Storing Leftovers
Store leftover pearl couscous salad in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, let it come to room temperature before serving, and give it a quick toss. You can add an extra drizzle of olive oil or a squeeze of lemon to help refresh the flavors.
More Easy Side Dish Recipes
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Spring Pea Pearl Couscous Salad
Ingredients
- 1 ¼ cups chicken broth
- 1 cup pearl couscous
- 1 cup peas frozen or fresh
- 1/4 cup basil pesto
- 2 cups baby arugula
- 1/2 lemon juice and zest
- 3/4 cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 1 1/4 cups of chicken broth to a boil over medium-high heat. Add the couscous and a pinch of salt. Stir, cover, and reduce the heat to medium-low. Cook for 10-12 minutes, adding the peas in the last 5 minutes. When finished, the broth should be absorbed and the couscous will be tender.
- In a large bowl, combine the cooked couscous, peas, pesto, lemon juice and zest. Then mix in the arugula and feta.
- Season with salt and pepper to taste. Serve chilled or at room temperature.
Notes
Add Protein: For a heartier dish, add grilled chicken, steak, or shrimp.
Make Ahead: This salad can be made ahead of time and stored in the fridge for up to 2 days. Just be sure to add the arugula right before serving to keep it fresh.
Frequently Asked Questions
Yes! It actually tastes even better after the flavors have had time to meld. You can make it up to 2 days in advance and store it in the fridge. Just be sure to toss and add the arugula right before serving to keep it fresh.
Definitely! Quinoa, orzo, farro, or even Moroccan couscous make great alternatives depending on your preference. Keep in mind, cook time may need to be adjusted based on the grain you decide to use.
Not exactly. Pearl couscous (also called Israeli couscous) is larger and rounder than regular couscous. It’s more like a small pasta and has a slightly chewy texture, making it ideal for salads.
You don’t need to rinse pearl couscous like you would rice, but you can give it a quick rinse if you want to stop the cooking process and keep it from clumping. Toss it with a bit of olive oil to keep the grains separate for salad.
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