Pearl Couscous Salad with Beans

Pearl Couscous Salad with Beans

Couscous and bean salad with tomatoes, cucumbers, and fresh mozzarella in a garlicky vinaigrette
Course Salads & Dressings
Cuisine American
Keyword cold salad recipes, pearl couscous salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 290 kcal
Author Adapted from Two-Step Diabetes Cookbook by Nancy S. Hughes



  • 3 tablespoons cider vinegar
  • 1 teaspoon dried basil leaves
  • 1 garlic clove finely minced
  • 1/8 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil


  • 1 1/4 cups water
  • 4 ounces uncooked whole-wheat pearl couscous
  • 1 hothouse cucumber diced
  • 1 cup grape or cherry tomatoes quartered
  • 1/2 cup chopped onion
  • 14 ounces beans (cannellini, Great Northern, black, kidney, or a mixture), rinsed and drained 1 can
  • 2 ounces mozzarella cheese "pearls" or fresh mozzarella cheese diced



  1. In a small bowl, whisk together vinegar, basil, garlic, and salt. Continue to whisk and add the oil in a steady stream. Set aside.


  1. Bring the water to a boil in a medium saucepan. Add the couscous, cover, and cook on medium-low heat until tender (about 10 minutes). Drain, run under cold water, and let drain again while you make the salad.


  1. In a large bowl, mix together cucumber, tomatoes, onion, beans, and cheese. Add cooled couscous and dressing. Toss and serve immediately or refrigerate.

Recipe Notes

Like olives? The original recipe called for a couple of ounces of olives. I'm not a huge olive fan, so I left them out. If you add them, the fat, calories, and sodium counts in the recipe will increase.

Vegan? Skip the mozzarella.