Couscous Pasta Salad

Pearl Couscous cooks quickly, looks beautiful, and is simply fun to eat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Greece
Keyword: Couscous, greek yogurt
Servings: 6


  • 2 cup uncooked pearl couscous (Israeli couscous)
  • 1 tbsp Hidden Valley Ranch Greek Yogurt Dip (half of one packet)
  • 1 1/2 cup plain Greek yogurt
  • 1 Juice of one lemon
  • 2 tbsp extra virgin olive oil
  • 2 cups peeled and diced cucumber
  • 2 cup halved cherry tomatoes
  • 1 medium red onion, peeled and diced
  • 2/3 pitted and halved Kalamata olives


  • Bring 2 1/2 cups water to a boil in a medium saucepan.
  • Add the couscous and stir. Cover the pot, turn the heat down to low and simmer for 8 minutes until tender.
  • Drain and rinse with cold water. Transfer to a large serving bowl to cool.
  • Meanwhile, make the dip sauce by whisking together the Hidden Valley Ranch Greek Yogurt Dip seasoning with the Greek yogurt, lemon juice, and olive oil in a small bowl.
  • Toss the cooled couscous together with the cucumbers, tomatoes, onion, and olives.
  • Pour the dressing over the top of the couscous and vegetables. Toss well to coat. Serve chilled or at room temperature.

Photo credit and inspiration: thewanderlustkitchen