A Fresh Summer Twist on Traditional Maftoul
When most people think of maftoul, they picture a comforting dish of chicken, broth, and sweet caramelized onions. Growing up around Middle Eastern food, that’s exactly how I knew it too. It’s hearty, cozy, and perfect for colder weather.
But once summer arrives in Jordan and the temperatures start climbing, I find myself looking for lighter meals and refreshing side dishes that don’t feel too heavy.
That’s where this Herby Pearl Couscous Salad comes in.
Pearl couscous, also known as maftoul, has a chewy texture that makes it perfect for salads. Combined with crunchy cucumbers, fresh dill, parsley, scallions, tangy feta cheese, and a bright lemon honey Dijon dressing, this salad is fresh, flavorful, and surprisingly satisfying.
It’s the perfect make-ahead salad for summer gatherings, meal prep, barbecues, picnics, or even a light lunch on a hot day.
Why You’ll Love This Herby Pearl Couscous Salad
- Easy to make ahead
- Perfect for meal prep
- Fresh and flavorful
- Packed with herbs and vegetables
- Great for summer entertaining
- Uses simple ingredients
- A delicious way to enjoy maftoul in warm weather
- Even better after chilling in the refrigerator
What is Pearl Couscous?
Despite its name, pearl couscous isn’t actually traditional couscous. The small round pearls are made from toasted wheat flour and have a pleasantly chewy texture.
In many Middle Eastern homes, pearl couscous is often referred to as maftoul and is commonly served in hearty dishes with chicken and broth. This salad takes the same ingredient and transforms it into a fresh summer side dish.
Ingredients
For the Salad
- 100g dry pearl couscous
- 3 small cucumbers, chopped
- 4 scallions, chopped
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- ½ cup crumbled feta cheese
For the Dressing
- ⅓ cup olive oil
- Juice of 2 lemons
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt, to taste
How to Make Herby Pearl Couscous Salad
Step 1: Cook the Pearl Couscous
Cook the pearl couscous according to the package instructions.
Once cooked, drain if necessary.
Step 2: Prepare the Vegetables and Herbs
Chop the cucumbers and scallions. Finely chop the dill and parsley.
Step 3: Assemble the Salad
In a large bowl, combine the cooked pearl couscous, cucumbers, scallions, dill, parsley, and feta cheese.
Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and salt until smooth.
Step 5: Dress the Salad
Pour the dressing over the salad and toss well to combine.
Add additional olive oil if needed.
Step 6: Chill Before Serving
Cover and refrigerate for at least 1 hour before serving.
For even better flavor, refrigerate overnight.
Pro Tips
- Don’t skip the chilling time. The flavors develop significantly as the salad sits.
- Fresh dill and parsley are what make this salad taste bright and fresh.
- If serving at a barbecue, make it the night before.
- Taste and adjust the salt after mixing since feta cheese already adds saltiness.
- If the salad seems dry after refrigeration, drizzle with a little extra olive oil before serving.
Frequently Asked Questions
Can I make pearl couscous salad ahead of time?
Absolutely. In fact, this salad tastes even better after spending a few hours in the refrigerator. You can prepare it up to one day in advance.
Is pearl couscous the same as maftoul?
The terms are often used interchangeably. While traditional maftoul can vary slightly by region, pearl couscous works perfectly in this recipe.
How long does this salad last?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What should I serve with pearl couscous salad?
This salad pairs beautifully with grilled chicken, kofta, kebabs, shawarma, seafood, or roasted vegetables.
Can I add protein?
Yes. Grilled chicken, shrimp, chickpeas, or white beans all work well.
🎥 Watch How to Make It
Herby Pearl Couscous Salad
Ingredients
Salad
- 100 g dry pearl couscous
- 3 small cucumbers chopped
- 4 scallions chopped
- ¼ cup fresh dill finely chopped
- ¼ cup fresh parsley finely chopped
- ½ cup crumbled feta cheese
Dressing
- ⅓ cup olive oil
- Juice of 2 lemons
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt to taste
Instructions
- Cook the pearl couscous according to package instructions and drain if necessary.
- In a large mixing bowl, combine the cooked couscous, cucumbers, scallions, dill, parsley, and feta cheese.
- In a separate bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and salt.
- Pour the dressing over the salad and toss well to combine.
- Add additional olive oil if needed.
- Cover and refrigerate for at least 1 hour before serving.
- Serve chilled.
Video
Notes
- Best made ahead of time.
- Can be refrigerated overnight.
- Add grilled chicken or chickpeas for a complete meal.
- Store leftovers in an airtight container for up to 3 days.
You May Also Like
- Check out my Freekeh recipe for another delicious Middle Eastern grain-based side dish.
- Try this Arabic Potato Salad for a fresh and flavorful summer side.
- Make my Zaatar & Cheese French Toast Muffins for an easy make-ahead breakfast or lunchbox option.
