Pearl Couscous And Chickpea Salad

Easy pearl couscous and chickpea salad is perfect for entertaining or alongside a casual barbecue.  Ideal side dish for your next barbecue.
20 minutes
15 minutes

About this recipe

This easy pearl couscous and chickpea salad is perfect for entertaining or alongside a casual barbecue. Tossed with a quick homemade garlic zesty dressing, it can be the ideal side dish for your next picnic. Like many of my other salads, this dish is a complete meal in itself.

pearl couscous and chickpea salad served in a white bowl


Main Ingredients

  • 300 grams pearl couscous
  • 1 x can chickpeas rinsed and drained
  • 2 medium tomatoes diced small
  • 1 large Lebanese cucumber diced small
  • 1 red capsicum diced small
  • 1 x 400 grams can artichoke hearts diced small
  • 150 grams black olives (pitted) diced small
  • 4 sprigs of spring onion finely chopped
  • ½ cup parsley finely chopped
  • ¼ cup mint finely shredded
  • 150 grams crumbled feta (omit if vegan)


  • ⅓ cup lemon juice
  • ½ cup of olive oil
  • 1 garlic clove crushed (large)
  • 1 teaspoon mint dried
  • salt to season

Notes from Rouba

  • This salad will keep very well in the fridge for up to 4 days. You may need, however, to add some more dressing.
  • The addition of pomegranate is optional and of course seasonal.


Step 1.

Cook the pearl couscous according to package directions, then shake excess water and toss with a little oil to prevent it from sticking. Set aside.

Step 2.

Chop and prepare the salad ingredients and combine in a bowl large enough to mix in.

Step 3.

To make the dressing, combine dressing ingredients (I like using a jar for this – always shake the jar before pouring over the salad). Season with salt and pour over the salad. Taste and adjust the seasoning.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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