This Pesto Couscous Salad is the perfect mix of comforting and fresh—chewy pearl couscous tossed with vibrant pesto, creamy mozzarella pearls, and sweet, tangy sun-dried tomatoes. It comes together in under 30 minutes and makes a great side dish, light lunch, or quick dinner for warm-weather days. Perfect for vegetarian main dish and for fans of chickpea salad.
If you’ve only ever had traditional couscous (the tiny, grain-like variety), Israeli couscous (also called pearl couscous) is a fun and hearty twist. Unlike regular couscous, which is more like fine pasta granules, pearl couscous is larger, slightly chewy, and toasted before packaging, giving it a nutty flavor and satisfying bite. It holds up beautifully in salads and soaks up dressings like a dream.
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💞 Why You'll Love This Recipe
- Full of Bright Mediterranean Flavor – With pesto, sweet sun-dried tomatoes, and creamy mozzarella, every bite is rich in flavor.
- Quick and Easy – Ready in under 30 minutes with minimal prep. Perfect for busy weeknights or lazy weekends.
- Great Make-Ahead Option – Tastes even better after a few hours in the fridge, making it a perfect dish for meal prep or potlucks.
- Versatile – Serve it as a side, a light vegetarian main, or bulk it up with your favorite protein.
- Crowd-Pleaser – Whether you're serving family or friends, this colorful and fresh dish always gets compliments.
- Customizable – Swap the pesto, cheese, or add-ins to fit what you have on hand or what’s in season.
Looking for more simple, flavorful side dishes like this one? You might love my Almond Vanilla Granola, a make-ahead pantry favorite, or this cozy Roasted Garlic and Tomato Soup for cooler days. If you’re building a summer menu, pair this salad with my Crispy Hot Honey Chicken Wings or a slice of Boursin Spaghetti Squash for a satisfying veggie option.
🍴Ingredients
- Israeli couscous (also called pearl couscous)
- Vegetable broth or water
- Pesto: Try my homemade, nut-free pesto recipe for even more of a homemade twist. It takes only 5 minutes!
- Mozzarella pearls or cubed mozzarella
- Sun-dried tomatoes: Packed in oil, drained and chopped
- Basil leaves
- Olive oil
- Salt and pepper
- Lemon juice
See recipe card for quantities.
🍳 Instructions
Step 1: Make Couscous
In a medium saucepan, bring the water or broth to a boil.
Add the Israeli couscous and a pinch of salt. Cover, reduce heat, and simmer for 8–10 minutes, or until the couscous is tender and liquid is absorbed.
Fluff with a fork and let cool for 5–10 minutes.
Step 2: Mix and Serve
In a large bowl, mix the couscous with pesto. If it seems too thick, add olive oil to loosen.
Fold in the mozzarella pearls and chopped sun-dried tomatoes.
Add lemon juice, salt, and pepper to taste.
I really prefer this dish cold. Chill for at least 30 minutes or serve warm. Garnish with fresh basil before serving.
Hint: If your sun-dried tomatoes are especially dry, soak them in hot water for 5–10 minutes before chopping.
📋 Substitutions
- Mozzarella pearls → Use cubed fresh mozzarella or even feta for a tangy twist.
- Pesto → Any kind works! Try arugula, kale, or sun-dried tomato pesto.
- Sun-dried tomatoes → Swap with cherry tomatoes for a fresh variation.
♨ Variations
- Add grilled chicken or shrimp to make it a not vegetarian main course.
- Toss in arugula or baby spinach for added greens.
- Mix in pine nuts or walnuts for crunch.
🍲 Storage
Store in an airtight container in the fridge for up to 3–4 days. Best served chilled or at room temperature.
⭐ Top tip
Make the couscous ahead of time and let it cool completely before mixing—it helps prevent the mozzarella from melting and keeps the salad light and fresh.
💭 FAQ
It's a type of pasta! "Real" couscous is a grain, but this is effectively little pasta balls.
💕 Related
Looking for other lunch recipes? Try these:
🍶 Pairing
Try this with an appetizer!
📖 Recipe
Pesto Couscous
Ingredients
- 1 cup Israeli couscous also called pearl couscous
- 1 ½ cups vegetable broth or water
- ½ cup pesto homemade or store-bought
- ½ cup mozzarella pearls or cubed fresh mozzarella
- ⅓ cup sun-dried tomatoes chopped (oil-packed, drained)
- 1 tablespoon olive oil optional, to loosen pesto
- 1 tablespoon lemon juice optional, for brightness
- Salt to taste
- Pepper
- basil for garnish (optional)
Instructions
- In a medium saucepan, bring the water or broth to a boil.
- Add the Israeli couscous and a pinch of salt. Cover, reduce heat, and simmer for 8–10 minutes, or until the couscous is tender and liquid is absorbed.
- Fluff with a fork and let cool for 5–10 minutes.
- In a large bowl, mix the couscous with pesto. If it seems too thick, add olive oil to loosen.
- Fold in the mozzarella pearls and chopped sun-dried tomatoes.
- Add lemon juice, salt, and pepper to taste.
- Chill for at least 30 minutes or serve warm. Garnish with fresh basil before serving.
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