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Pearl Couscous + Citrus Salad

HG Cooks

Big Green Lentil Salad

Recipe by Simply Julia

We'd like to make something clear: we love potato salad. However, if you're looking to upgrade your summer meals, there's an alternative that's just as easy and equally comforting. Made with pearl couscous (the softer, chewier cousin of regular couscous), seedless Cara Cara oranges, roasted pistachios and crumbled feta, this tangy salad goes the distance. Created by New York Times bestselling cookbook author Julia Turshen for her new cookbook Simply Julia, this Palm Springs Pearl Couscous + Citrus salad falls into the "healthy comfort food" repertoire that defines the author's latest book. Serve it with BBQ chicken, flank steak or grilled fish for a fast and easy side that tastes as good as it looks.

Serves 4


  • 3 tablespoons extra-virgin olive oil

  • 1 cup (155g) pearl / Israeli couscous

  • 1 ¼ cups (300ml) water

  • Kosher salt

  • 2 tbsp red wine vinegar

  • 3 tbsp minced red onion

  • 2 navel oranges (preferably Cara Cara oranges if you can find them), peeled and cut into ¼-inch (½-cm) half moons

  • ½ cup (55g) crumbled feta cheese

  • ¼ cup (32 g) salted, roasted pistachio kernels, roughly chopped

  • 1 small handful fresh parsley or cilantro, finely chopped (a little stem is just fine)


  • Place the olive oil in a medium saucepan over medium heat. Add the couscous and cook, stirring until it browns and smells very nutty, about 2 minutes. Add the water and one teaspoon of salt, bring the mixture to a boil and simmer until the liquid is absorbed and couscous is tender for about 10 minutes.

  • Transfer the warm couscous to a serving bowl and stir in the vinegar and red onion.

  • Let the couscous cool to room temperature and then gently stir in the oranges, feta, pistachios, and parsley. Season the salad to taste with salt. Serve at room temperature. 

HG Cooking Essentials