Go Back
+ servings
Pearl Couscous Salad with Beans
Print Recipe
5 from 2 votes

Pearl Couscous Salad with Beans

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!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salads & Dressings
Cuisine: American
Diet: Diabetic, Vegetarian
Keyword: cold salad recipes, pasta salad, pearl couscous salad, vegetable pasta salad
Servings: 4
Calories: 254kcal
Author: Diabetic Foodie

Ingredients

DRESSING

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

SALAD

  • 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)

Instructions

  • 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.

Notes

This recipe is for 4 servings of couscous salad.
For vegan or dairy-free, skip the mozzarella or replace with vegan-friendly.
This dish can be stored in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 254kcal | Carbohydrates: 28.8g | Protein: 9.3g | Fat: 11g | Saturated Fat: 2.8g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 13.8mg | Sodium: 289.5mg | Potassium: 44.7mg | Fiber: 7g | Sugar: 3g | Net carbs: 21.8g