Fennel Pearl Couscous Salad

Name: Fennel Pearl Couscous Salad
Prep time: 30 min
Cook time: 15 min
Yield: 4-6
Cuisine: Australan

roubashahin.com.au

A fresh fennel pearl couscous salad layered over creamy whipped feta. Light, crunchy, and easy to make—perfect for lunch or entertaining.

PREP TIME

30 minutes

COOK TIME

15 minutes

SERVES

4-6

About this recipe

I love making this fennel pearl couscous salad because it feels fresh, light, and full of texture. The fennel brings crunch, the couscous adds body, and the whipped feta ties everything together. It comes together quickly, yet still looks beautiful on the table. I often serve it when I want something easy but still special.

The fennel pearl couscous salad is also a great way to enjoy ingredients we use often in Middle Eastern cooking. Pearl couscous is usually eaten warm with meat or chicken, but here I turn it into a salad for something different. The fennel is one of those underrated vegetables, but once you slice it thinly and dress it with lemon, it becomes bright and delicate.

If you enjoy fresh salads like this, you might also like my Cauliflower and Bulgur Tahini Salad—a complete meal on its own with so much flavour. And if you enjoy salads with plenty of texture, my French Lentil Pea Salad with mint and feta is healthy, vibrant, and one of my favourites to make for family lunches.

Ingredients

Whipped Feta Base

200 grams feta
1⁄2 cup Greek yoghurt
1 tablespoon olive oil
zest of ½ lemon
1 garlic clove, crushed
Cracked pepper, to taste

Pearl Couscous Layer

1 cup pearl couscous
1⁄4 cup golden raisins
1⁄2 cup cooked lentils (drained, canned or homemade)
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper, to taste

Fennel Slaw

1 medium fennel bulb, sliced very thin
1⁄3 cup parsley, chopped
1⁄3 cup coriander, chopped
2 tablespoons olive oil
Juice of 1⁄2 lemon (2–3 tablespoons)
Salt and pepper, to taste

Topping

1⁄3 cup slivered almonds, toasted

Notes from Rouba

Slice the fennel as thinly as you can for the best texture.
Rinse your couscous well if your brand seems starchy.
Canned lentils make this quicker, but homemade works too.
Toast your almonds in a dry pan or fry in a little oil for extra crunch.
Assemble just before serving to keep all the layers fresh and defined.

Method

Step 1. Make the Whipped Feta

Blend the feta, Greek yoghurt, olive oil, lemon zest, garlic, and cracked pepper until smooth and creamy. Spread the whipped feta over the base of your serving dish.

Step 2. Prepare the Pearl Couscous Layer

Cook the pearl couscous in salted boiling water until tender, then drain it well. Stir through the golden raisins, lentils, olive oil, lemon juice, salt, and pepper. Spoon this mixture over the whipped feta, keeping the layer light so the slaw sits well on top.

Step 3. Make the Fennel Slaw

Combine the thinly sliced fennel, parsley, and coriander in a bowl. Add the olive oil, lemon juice, salt, and pepper, then toss until everything is coated. Taste and adjust the seasoning, then pile the slaw generously over the couscous.

Finish by scattering the toasted slivered almonds over the top. They add a warm crunch that brings all the layers together without mixing them into the salad.

A FEW THINGS YOU’LL WANT TO KNOW

Can I replace the whipped feta base?
Yes. You can swap it with labneh. I’d still mix in olive oil, lemon zest, garlic, and a little pepper. It gives the same creamy base with a lighter flavour.

Do I have to use raisins?
Not at all. They add sweetness, but you can leave them out or replace them with chopped dried apricot.

Can I skip the lentils?
Yes. I use canned lentils for convenience, but you can boil your own or leave them out altogether.

Do I have to use parsley and coriander?
No. This salad is very forgiving. Swap the herbs, use more or less, or add mint if you like.

How do I toast my slivered almonds?
You can toss them in a dry pan or fry them in a little oil for extra crunch and flavour.

Can I mix everything together instead of layering?
I wouldn’t. The whipped feta is thick, so mixing it through the fennel and couscous will make the salad heavy and mushy. Keep the layers separate for the best texture.

My pearl couscous gets sticky — why?Some brands have more starch, so they can clump easily. You can fix this in two ways. Either boil the couscous in plenty of salted water and strain it, just like pasta, which is the easiest method if you’re not confident with absorption cooking. Or you can sauté the dry couscous in a little olive oil first, then add water and let it absorb on a gentle simmer, the way you would cook rice. Both work well — it just depends on what you’re comfortable with.