Pesto Pearl Couscous Salad
A quick, colorful, and protein-packed salad featuring pearl couscous tossed in savory pesto, fresh cherry tomatoes, mozzarella, arugula, and chickpeas. Perfect as a light lunch, side dish, or meal-prep option.
Equipment
- 1 large mixing bowl
- 1 Medium Pot (for couscous)
- 1 Spoon or Spatula for stirring
Ingredients
- ⅓ cup pesto sauce
- 3 cups cooked pearl couscous or 1½ cups dry, then cooked
- 1 cup cherry tomatoes halved
- ⅓ cup mozzarella balls halved
- 1½ cups baby arugula
- 1 15.5-ounce can chickpeas or white beans, drained and rinsed
Instructions
- Prepare the Pearl Couscous: Begin by measuring out 1½ cups of dry pearl couscous if you haven’t cooked it yet. Bring a medium pot of water or vegetable broth to a gentle boil, adding a pinch of salt to enhance flavor. Slowly pour in the couscous and stir to prevent sticking. Allow it to simmer for 8–10 minutes or until the pearls are tender yet firm to the bite. Drain thoroughly and set aside, letting it cool slightly to prevent wilting the fresh arugula later.
- Base Pesto Layer: In a large mixing bowl, spoon in 1/3 cup of your chosen pesto sauce. Using a large spoon or spatula, spread it evenly across the bottom of the bowl.This creates a flavorful base that will coat the couscous evenly, ensuring every bite is infused with the vibrant, herby taste of the pesto.
- Coat Couscous with Pesto: Transfer the cooked and slightly cooled pearl couscous into the mixing bowl over the pesto. Gently fold and stir the couscous using a spatula or wooden spoon, making sure each pearl is thoroughly coated with pesto. Take your time to fold rather than vigorously mix, preserving the delicate texture of the couscous and avoiding clumping.
- Add Juicy Cherry Tomatoes: Measure out 1 cup of cherry tomatoes and slice each one in half. Gently fold the tomatoes into the pesto-coated couscous, distributing them evenly throughout. Their juiciness and slight acidity will brighten the overall flavor of the salad and add vibrant color, making the dish visually appealing.
- Incorporate Mozzarella Balls: Next, halve 1/3 cup of mozzarella balls and carefully fold them into the salad. The creamy, mild flavor of the mozzarella provides a rich contrast to the peppery arugula and tangy pesto, balancing the dish. Handle gently to avoid breaking the cheese and maintain its bite-sized charm.
- Mix in Baby Arugula: Add 1½ cups of fresh baby arugula to the mixture. Using gentle folding motions, incorporate the greens evenly without bruising them. The peppery notes of the arugula complement the pesto and fresh tomatoes, adding both flavor complexity and a satisfying leafy texture.
- Add Protein with Chickpeas: Drain and rinse a 15.5-ounce can of chickpeas (or white beans) thoroughly. Pat them dry with a paper towel to remove excess moisture. Gently fold the chickpeas into the couscous salad, ensuring they are evenly distributed. These legumes add plant-based protein, fiber, and a satisfying bite, transforming the salad into a more substantial meal.
- Final Toss and Taste Adjustment: Once all ingredients are combined, give the salad a final gentle toss to ensure even distribution of flavors and textures. Taste and adjust seasoning if desired—adding a pinch of salt, freshly ground black pepper, or an extra drizzle of pesto. A splash of lemon juice at this stage can also elevate the brightness and freshness of the salad.
- Serve or Store: Serve immediately as a vibrant, refreshing salad or transfer to an airtight container for later. If preparing ahead, store in the refrigerator and add arugula last just before serving to maintain freshness. This salad can be enjoyed cold, at room temperature, or slightly chilled, making it versatile for any occasion.
Notes
- Use either homemade or store-bought pesto; adjust the quantity based on your taste preference.
- For a lighter variation, swap mozzarella balls for crumbled feta or omit cheese entirely.
- Chickpeas can be substituted with white beans, lentils, or edamame to vary protein sources.
- Make ahead by preparing the couscous and mixing it with pesto; add arugula last to maintain freshness.
- Serve the salad chilled or at room temperature—it works well both ways.
- A squeeze of fresh lemon juice before serving can enhance flavor and brightness.
- Lightly toasting the couscous before cooking adds a nutty depth to the salad.
