Sometimes the best dishes are the ones built from simple ingredients that come together effortlessly. This Mediterranean Pearl Couscous Salad is fresh, vibrant, and full of bright flavors that make every bite feel satisfying yet light.

Tender pearl couscous is tossed with cherry tomatoes, fresh herbs, garlic and then finished with crumbled feta for a creamy, salty balance. The result is a dish that feels both rustic and refined—perfect for everything from casual weeknight dinners to spring and summer gatherings.

It’s the kind of recipe that can be served warm or at room temperature, making it incredibly versatile and ideal for entertaining, meal prep, or a flavorful side dish alongside grilled meats, seafood, or roasted vegetables.

One of the things I love most about this dish is how quickly it comes together while still delivering layers of flavor and texture. With just a handful of fresh ingredients and a simple toss of the dressing, you’ll have a bright, satisfying dish ready in no time.

Serves: 4

Ingredients

1 large zucchini, cut into 1/2 inch moons

Pint cherry tomatoes

1 cup uncooked Israeli couscous

1 1/2 cups chicken broth ( you can use vegetable broth if you prefer)

2-3 gloves garlic, chopped

1 small shallot, chopped

1/4 cup cooking wine

Olive oil

Salt

1 tablespoon butter

Italian seasoning

Fresh basil, roughly chopped

2-3 tablespoons crumbled feta cheese, or more if desired

Directions

Preheat oven to 400° F. Combine zucchini and cherry tomatoes in a bowl with olive oil, Italian seasoning and salt. Stir until vegetables are coated in marinade. Spread veggies on a baking sheet. Roast veggies for about 20 minutes. Once veggies are done, remove from oven and let cool. Set aside until later. In a large sauté pan add Israeli couscous on medium heat. Let the couscous toast for about 2-3 minutes or until lightly browned and fragrant. Add in garlic, shallot , cooking wine and broth. Stir mixture and simmer for about 10 minutes. Add more broth to the mixture if need be. Once the couscous is soft and cooked through, turn off heat. Add in roasted vegetables and basil. Stir mixture. Adjust seasonings to your liking. Serve couscous in a large bowl and sprinkle with feta cheese. Enjoy!