This pearl couscous salad with beans, tomatoes, cucumbers, and fresh mozzarella tossed in a garlicky vinaigrette is a delicious way to sneak in more fiber!
I usually avoid pasta salads because of the higher carbs. But I’m always willing to try variations that include plenty of veggies and a healthy serving of fiber.
This pearl couscous salad with beans is one I will definitely be making again! It had minimal impact on my blood glucose, and I absolutely loved the combination of flavors and texture.
So would you consider couscous a pasta or a grain? The “pearls” in this recipe are tiny balls of toasted whole wheat flour while pasta is made with flour, water, and eggs. So I suppose it’s a pasta made from grain.
However you decide to look at it, one thing is for certain: combined with beans, cucumber, tomatoes, onion, and mozzarella cheese and tossed in a garlicky vinaigrette, it is absolutely delicious!
How to make pearl couscous salad with beans
This tasty and filling recipe comes together in five simple steps. Let’s see how it’s done!
Step 1: In a small bowl, whisk together the vinegar, basil, garlic, and salt. Continue to whisk and add the oil in a steady stream, then set aside.
Step 2: Bring the water to a boil in a medium saucepan. Once boiling, add the couscous, cover, and cook on medium-low heat until tender (about 10 minutes).
Step 3: Drain the water, run the couscous under cold water, and let it drain again while you make the salad.
Step 4: In a large bowl, mix together the cucumber, tomatoes, onion, beans, and cheese.
Step 5: Add the cooled couscous and dressing, then toss to combine.
You can serve immediately or refrigerate until you’re ready to enjoy.
Is couscous good for people with diabetes
Couscous is considered a higher-carb food and should be enjoyed in moderation. 1 cup will have around 36 grams of carbohydrates with 2 grams of fiber, so it’s a good idea to include other ingredients that are higher in fiber.
This recipe is a great example. By adding fiber-rich beans, we slow the absorption of sugar in the intestines, turning this into a more balanced meal.
Whole wheat couscous has more fiber than tri-color, so I recommend using it whenever available. Also, by adding bulk with lower-carb ingredients like tomatoes and cucumber, we can use less couscous in the salad and still have it feel like a hearty meal.
Tips for making this recipe
Feel free to use whatever beans you like. I like to use a pre-mixed combination of kidney, black, and pinto beans for texture and flavor variety.
Enjoy olives? They’ll add great flavor to this salad, so go ahead and throw them on if you like! Just keep in mind that the calorie, fat, and sodium counts will increase slightly.
Looking for something vegan or dairy-free? Skip the mozzarella or replace it with a vegan-friendly substitute.
If you want to cut back on the carbs, you can reduce the amount of couscous and add more cucumbers and tomatoes instead. You could also use fewer beans.
This salad is a fantastic make-ahead dish. It keeps very well in the refrigerator, and I think the flavors are even better when it’s had time to chill for a few hours or overnight.
Simply store this dish in an airtight container in the refrigerator. It will stay fresh for up to a week.
Other tasty salad recipes
Looking for more salads that pack in plenty of texture and flavor? They’re a great option for meal-prepping! Here are a few of my favorite recipes I know you’ll enjoy:
- Barley Salad with Black Beans, Avocado, and Corn
- Mediterranean Salad
- Four-Bean Salad with Lemon-Lime Vinaigrette
When you’ve tried this salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Pearl Couscous Salad with Beans
- 3 tablespoons cider vinegar
- 1 teaspoon dried basil leaves
- 1 garlic clove (finely minced)
- ⅛ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1¼ cups water
- 4 ounces whole-wheat pearl couscous
- 1 hothouse cucumber (diced)
- 1 cup grape or cherry tomatoes (quartered)
- ½ cup onion (chopped)
- 14 ounces beans (cannellini, Great Northern, black, kidney, or a mixture — rinsed and drained)
- 2 ounces mozzarella cheese “pearls” or fresh mozzarella cheese (diced)
- In a small bowl, whisk together the vinegar, basil, garlic, and salt. Continue to whisk and add the oil in a steady stream, then set aside.3 tablespoons cider vinegar, 1 teaspoon dried basil leaves, 1 garlic clove, ⅛ teaspoon kosher salt, 2 tablespoons extra-virgin olive oil
- Bring the water to a boil in a medium saucepan. Once boiling, add the couscous, cover, and cook on medium-low heat until tender (about 10 minutes).1¼ cups water, 4 ounces whole-wheat pearl couscous
- Drain the water, run the couscous under cold water, and let it drain again while you make the salad.
- In a large bowl, mix together the cucumber, tomatoes, onion, beans, and cheese.1 hothouse cucumber, 1 cup grape or cherry tomatoes, ½ cup onion, 14 ounces beans, 2 ounces mozzarella cheese “pearls” or fresh mozzarella cheese
- Add the cooled couscous and dressing, then toss to combine.
Susan @ Culinary Envy says
Oh my goodness, this looks and sounds amazing! I wish I had all the ingredients to make it for lunch right now….Yum!
Shelby Kinnaird says
Thanks, Susan! We really enjoyed it.