Pearl Couscous and Butter Bean Salad

Hello Friends,

I have a wonderful unique and seriously yummy new recipe to share with you! It is the perfect way to use lots of the end of summer produce! Fresh, colorful, and full of delicious Mediterranean-inspired flavors, this Pearl Couscous & Butter Bean Salad is the kind of recipe that makes a satisfying meal while still feeling light and fresh.

But first let me say sorry I have been absent this summer! I had a busy summer but the highlight was welcoming a new grandbaby…meet sweet baby Wren. We are all smitten by her!

I spent a lot of time out west visiting my sweet grandchildren and also helping my son Bridger move into an apartment in Provo as he is starting school at BYU. Such a fun busy summer but I am happy to get back to sharing recipes! Starting off with this amazing salad!

Tender pearl couscous and creamy butter beans are tossed with crisp vegetables, Kalamata olives, fresh parsley, and a bright lemon-herb dressing.

But the real star? Golden, crispy halloumi drizzled with honey and sprinkled with chili flakes. Add a handful of crunchy toasted pistachios or walnuts on top, and you have a salad with layers of flavor and texture in every bite.

This is wonderful for meal prep because it stores beautifully. The perfect make-ahead lunch, an easy vegetarian dinner, or a beautiful side dish for a summer gathering with grilled chicken, steak or fish.

Why You’ll Love This Pearl Couscous and Butter Bean Salad

There is so much to love about this simple salad!

It’s hearty enough for a meal. Pearl couscous and butter beans make this much more satisfying than an ordinary green salad.

The halloumi is irresistible. This cheese originates from the Mediterranean island of Cyprus, where it has been made for centuries. It has a salty, savory, and tangy flavor because it is stored and preserved in brine. Cooking the halloumi until golden gives it a deliciously crisp exterior and a wonderfully chewy center. The touch of honey and chili flakes creates the perfect sweet-and-spicy finish.

It’s packed with fresh ingredients. Juicy cherry tomatoes, crunchy cucumber, sweet red pepper, red onion, and fresh parsley make every bite colorful and flavorful.

The dressing is bright and fresh. Lemon juice, red wine vinegar, Dijon mustard, oregano, and garlic bring everything together without overpowering the other ingredients.

It’s perfect for entertaining. The colorful vegetables, golden halloumi, and pistachios make this salad as pretty as it is delicious.

Tips for the Best Salad

Don’t overcook the couscous. Pearl couscous should be tender but still have a little bite. Follow the package directions and avoid letting it become mushy.

Give the halloumi plenty of color. Let it sit in the hot pan long enough to develop those beautiful golden-brown edges. That’s where so much of the flavor comes from.

Toast the nuts. If you have a few extra minutes, toast the pistachios or walnuts in a dry skillet for a few minutes. It brings out their natural flavor and makes them wonderfully crunchy.

Taste before adding salt. Halloumi and Kalamata olives are both naturally salty, so you may need less salt than you think in the dressing.

Serve the halloumi warm. For the best contrast, add the golden halloumi just before serving so it stays warm and deliciously chewy.

Can I Make This Salad Ahead?

Absolutely! This salad is a great make-ahead option.

You can prepare the couscous, vegetables, beans, olives, and dressing several hours ahead of time and refrigerate them separately or combine them in a large bowl.

For the best texture, cook the halloumi just before serving and add the nuts at the last minute so they remain crunchy.

If you’re taking this salad to a picnic or gathering, pack the dressing separately and toss it with the salad shortly before serving.

Print