I love most types of pearl couscous salad, but this charcuterie board version totally takes things up a notch. Can’t-stop-eating delish!

We’re coming into cookout season and everyone needs a flavorful go-to side that they can contribute to the party. This couscous delight is savory, nutty, fresh, and pairs with anything that would come off the grill. Other side dish favs include my Refreshing Peanut Butter Creamy Cucumber Salad, this Picnic Caprese Pasta Salad with Aged Balsamic, and Vietnamese Cold Noodle Salad.

WATCH ME MAKE THIS ON THE GRAM!

INGREDIENTS FOR THIS RECIPE:

The versatility of this recipe is awesome. Chefs kiss! While I used the items below, feel free to use any leftover charcuterie meat, different cheeses, or include other condiments / veggies like bell peppers, pepperoncinis, different types of nuts, etc. You get the picture here.

Israeli Pearled Couscous
Fresh Spinach
Feta Cheese
Mozzarella
Peppered Salami
Grape Tomatoes
Salt + Pepper Pistachios
Basil Pesto
Salt + Pepper
Everything Bagel Crackers
Lemon Zest

While the lemon zest is completely optional, I do enjoy the brightness it brings to the overall dish. It’s not mandatory, but a nice little touch.

NOTES ON THIS PEARL COUSCOUS SALAD:

COUSCOUS: I usually get mine from Trader Joe’s, but if you can find the Isreali pearl couscous at your local market – go for it! Any brand will work here. If you want to swap the pearl for the smaller traditional couscous, I’d go ahead and double or triple the amount of couscous since it’s a lot smaller. If you end up swapping it out for a different pasta shape (like my Best Italian Pasta Salad), go ahead and adjust the amount to your personal preference.

LEAFY GREENS: While I had spinach on hand, another good option is arugula. I like to add it into the salad while the couscous is still warm so it wilts a little.

CRACKERS: I decided to be adventurous and make my own everything bagel crackers with sheets of puff pastry. They turned out pretty tasty… but if you want to go the easy route, go ahead and pick up some crackers at the store. I’d suggest a heartier, crunchy variety like bagel chips, wheat thins, or other thicker ones made for dipping. While club crackers or buttery rounds would work here, they might get a little soggy. Whichever cracker you prefer, crumble them into the salad right before serving. Otherwise keep them on the side and crumble-in as needed if you’re making this ahead of time or for meal prep.

WHAT TO SERVE THIS WITH:

Blow Your Mind With This Classic Cheeseburger Recipe

Super Easy Grilled Chicken Shawarma

Sirloin Fajita Steak Lettuce Wraps

The Best Cuban Sandwich with Carnitas

Jordan’s Grilled Chicken Wings

Pickle Juice Crispy Fried Chicken Sandwich

My Grandma’s Super Easy Recipe for Bierocks

Middle Eastern Beef Kofta with Creamy Zaatar Dressing

Charred Corn with Cilantro Cowboy Butter

How To Grill aa NY Strip Steak at Any Temperature

Italian BLT Sandwich with Sun-Dried Tomato Aioli

Fun Hot Dog Recipes To Enjoy All Summer Long

VIEW ALL RECIPES BY CLICKING HERE!

Charcuterie Board Pearl Couscous Salad

I love most types of pearl couscous salad, but this charcuterie board version totally takes things up a notch. Can't-stop-eating delish!

SERVINGS +

Prep Time 5

Cook Time 15

Total Time 20

PRINT RECIPE NOW PIN RECIPE FOR LATER

Ingredients

TO ASSEMBLE THE SALAD:

1 tbsp. Salted Butter
8 oz. Israeli Pearled Couscous
1 3/4 cups Chicken Stock
2 1/2 cups Fresh Spinach, chopped
2 oz. Feta Cheese, crumbled
1/4 cup Shredded Mozzarella
4 oz. Peppered Salami, chopped
10 Grape Tomatoes, cut into 4ths
1/4 cup Salt + Pepper Pistachios, crushed
2 tbsp. Basil Pesto
Salt + Pepper, if needed (taste first)
Zest of 1/2 Lemon, optional
10 Everything Bagel Crackers, broken apart

SIMPLE CREAMY DRESSING:

2 tbsp. Olive Oil
2 tbsp. Mayonnaise
2 Garlic Cloves, grated
1/2 Shallot, minced
1 tbsp. White Wine Vinegar
1 tsp. Stone Ground Dijon Mustard
1 tsp. Agave Nectar
1 tsp. Italian Seasoning
1/2 tsp. Salt
1/2 tsp. White Pepper

Instructions

Add butter to a 2 quart saucepan over medium-high heat. Pour-in the couscous and sauté for 4 - 5 minutes, or until the couscous has a light brown color. Add the chicken stock and bring to a boil. Cover, and cook for roughly 15 minutes or until the liquid is absorbed.
Meanwhile, prepare the spinach, mozzarella, salami, and tomatoes. Then whisk together all ingredients for the creamy dressing. Set aside.
Once the couscous is cooked, pour into a large bowl and combine all of the ingredients for the salad. Drizzle over with the dressing and toss to combine. Serve immediately with crumbled crackers on top. Note: if making this ahead of time or for meal prep, keep the crackers separated until you’re ready to enjoy.

DID YOU TRY THIS RECIPE?Click Here To Leave A Comment!

NOTES ON THIS RECIPE:

Don’t want to make your own dressing (though I highly recommend it because it’s so easy!)? No problem. This salad would go well with a creamy or non-creamy vinaigrette, oil and vinegar, or poppyseed dressing from your local grocer.
Depending on the serving size, this will serve six or more. Meaning: if you’re plating this as a side dish at a cookout or larger gathering, guests might only take a spoonful or two along with other side dishes that are out to choose from. However, if you’re making for meal prep or a main side dish for a family dinner, this will serve around 6 portions.
Leftovers should be stored in a sealable container, refrigerated, and enjoyed within 4 – 5 days. Remember to always keep the crackers separated if storing so they don’t become soggy. No one enjoys a soggy cracker… unless maybe it’s crumbled into my Tomato Basil Soup!