Perzische Parelcouscous salade

Persian salad with pearl couscous

The beauty is in the details! When making a nice piece of meat, don't forget to serve an equally delicious side! With this persian salad you'll be serving a good looking flavor bomb! Have fun!

Course Sidedish
Cuisine Persian
Keyword bbq, couscous salade, dressing, flavorbomb, partyfood, Pearl couscous, sidedish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 persons


  • 150 gr pearl couscous uncooked weight
  • 500 ml chicken Broth
  • 80 gr pickled pickles
  • 80 gr fresh radishes
  • 50 gr chickpeas
  • 2 twigs cherry tomatoes
  • 1 yellow sweet bell pepper
  • 1 handful fresh mint
  • 2 Tbsp red wine vinegar
  • 1/2 juice of a lemon
  • salt and pepper at taste
  • 1 lemon for the zeste
  • 2 Tbsp freshly cut dill
  • atsina cress (optional at taste can be replaced by sprouts)
  • purple shiso (optional at taste)


  1. Cook the pearl couscous in chicken broth following the instructions on it's package and put aside to cool down.

  2. Char the yellow sweet bell pepper on a hot fire and remove the skin and seeds. Let cool down and slice the pepper.

  3. Quarter the pickles and fresh radisches and mix with the other vegetables together with the halved tomatoes and chickpeas.

  4. Shred the fresh mint, lemon zeste and mix it with the juice of a half lemon, red wine vinegar and stir under the other ingredients. Taste and add some more spices when desired.

Garnish with the freshly chopped dill and cresses. Have a nice BBQ meal!