Go Back

Cous Cous and Farro Salad

This delicious and vibrant Pearl Cous Cous and Farro Salad brings a bright addition to any summer meal. Loaded with amazing texture, sweet bursts from cherries, and lots of fresh herbs, it will be on repeat all summer!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Keyword: cherries, cherry tomatoes, couscous, farro, herbs, pistachios


  • 1 cup sliced and pitted cherries
  • 1 cup pearl cous cous dry
  • 2 tsp. olive oil
  • ¼ tsp. kosher salt
  • 1 cup farro dry
  • 2 cups vegetable broth
  • 1/3 cup red onion finely chopped
  • 1/3 cup chopped pistachios
  • ¼ cup minced dried apricot
  • 3 tbsp. packed finely chopped fresh mint (or basil)
  • ¼ cup packed finely chopped fresh chives
  • ¼ cup packed thinly sliced scallions
  • 2 pints cherry tomatoes sliced
  • Lemon juice for serving
  • Additional chopped pistachios sliced cherries, and fresh herbs for serving


  • 1/3 cup olive oil
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 ½ tsp. dijon mustard
  • 1 tbsp. white wine vinegar
  • 1 tsp. fine garlic powder
  • ¼ tsp. dried basil
  • ¼ tsp. dried oregano
  • Juice of 1 lemon


  • In a medium saucepan, add the 1 cup pearl cous cous, 2 tsp. olive oil, and ¼ tsp kosher salt, and cook over medium heat for 3-5 minutes until the cous cous is golden brown, stirring often.
  • Add 1 and ¼ cup water, stir, cover, bring to simmer and cook until tender (approx. 6 minutes). Stir and set aside to cool.
  • Meanwhile in separate saucepan, add the 1 cup farro and 2 cups vegetable broth. Bring to a boil, cover and cook until tender, about 25 minutes. Drain any remaining liquid and spread the farro out on a baking tray to cool.
  • While the pearl cous cous and farro are cooking, whisk together the dressing ingredients until well combined (1/3 cup olive oil, 1 tsp. kosher salt, ¼ tsp. black pepper, 2 ½ tsp. dijon mustard, 1 tbsp. white wine vinegar, 1 tsp. fine garlic powder, ¼ tsp. dried basil, ¼ tsp. dried oregano, and juice of 1 lemon.
  • In a large mixing bowl, add the cooled pearl cous cous and farro, the 1 cup cherries, the 2 cups tomatoes, the 1/3 cup red onion, 1/3 cup chopped pistachios, ¼ cup minced dried apricot, 3 tbsp. (packed) fresh mint, ¼ cup (packed) fresh chives, ¼ cup (packed) scallions.
  • Stir well, add dressing and mix through. Just before serving, squeeze extra lemon juice over the dish and garnish with additional chopped pistachios, fresh herbs, and sliced cherries.