A vibrant reflection of Mediterranean summers, this refreshing pearl couscous salad is a staple in my private dining menus. Drawing inspiration from my travels, it pairs classic Middle Eastern and Mediterranean profiles with crisp, locally sourced Cotswolds produce. It acts as the perfect, bright accompaniment to grilled meats or stands alone as a beautiful light lunch.

Prep time: 15 mins | Cook time: 5 mins | Servings: 4–6

Ingredients

• Base:

  • 1 cup dry pearl couscous

  • 1 cup boiling water or low-sodium vegetable/chicken stock

  • 1 tbsp extra-virgin olive oil (or butter)

• Vegetables & Crunch:

  • 1 cup cherry tomatoes, quartered

  • 1 medium cucumber, deseeded and finely diced

  • 1 yellow or red bell pepper, finely diced

  • 1/4 cup finely chopped red onion or shallots

• Herbs:

  • 1/2 cup fresh flat-leaf parsley, finely chopped

  • 1/4 cup fresh mint or basil leaves, finely chopped

• Dressing:

  • 1/3 cup extra-virgin olive oil

  • 3 tbsp fresh lemon juice (about 1–2 lemons)

  • 1 clove garlic, minced

  • 1/2 tsp ground cumin

  • Fine sea salt and freshly cracked black pepper, to taste

• Optional Add-Ins: Crumbled feta cheese, pitted kalamata olives, or toasted pine nuts.

The Method

Cook the couscous. Place the dry couscous in a large heatproof bowl. Stir in 1 tablespoon of olive oil and a pinch of salt so the grains are lightly coated. Pour the boiling water (or hot stock) directly over the couscous. Cover the bowl tightly with a plate or plastic wrap and let it sit undisturbed for 5 minutes.

Fluff and fix. Remove the cover and fluff the couscous thoroughly with a fork to separate the grains, then let it cool to room temperature. Chef's Note: If it isn’t cooked enough, place it briefly on the stove until soft. If it becomes gluggy, put it in a sieve and wash the starch off under cold water.

Whisk the dressing. In a small jar or bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, ground cumin, salt, and black pepper until well emulsified.

Toss the salad. Add the quartered cherry tomatoes, diced cucumber, bell pepper, red onion, parsley, and mint to the bowl with the cooled couscous. Pour the lemon dressing over the top. Toss everything gently until evenly combined and coated. Taste and adjust salt and pepper if needed.

Rest and serve. For the best flavour, let the salad sit at room temperature for 15–20 minutes before serving so the couscous fully absorbs the citrus and herb flavors.