Mediterranean Pearl Couscous (Printable)

Toasted pearl couscous with fresh vegetables, olives, and feta in oregano vinaigrette

# What You Need:

→ Grain

01 - 1 cup pearl couscous
02 - 2 cups vegetable broth

→ Vegetables

03 - 1 medium red bell pepper, diced
04 - 1 medium cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup red onion, finely chopped

→ Additions

07 - 1/4 cup kalamata olives, pitted and chopped
08 - 1/4 cup feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped

→ Dressing

10 - 2 tablespoons olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - Salt and pepper to taste

# How-To:

01 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous, reduce heat to low, cover, and simmer for approximately 10 minutes, stirring occasionally, until liquid is absorbed and couscous reaches tender consistency.
02 - Remove saucepan from heat and spread couscous evenly on a baking sheet. Allow to cool for 10 minutes to reach room temperature.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, kalamata olives, and feta cheese in a large mixing bowl.
04 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.
05 - Transfer cooled couscous to the mixing bowl with vegetables. Pour vinaigrette over the mixture and toss gently to coat evenly.
06 - Fold in chopped parsley, taste and adjust seasoning as needed. Serve immediately at room temperature or refrigerate for 30 minutes to allow flavors to develop.

# Expert Hacks:

01 -
  • It works beautifully warm straight from the stove or cold from the fridge the next day, which means leftovers never feel like an afterthought.
  • Every ingredient pulls its weight with crunch, brine, creaminess, and freshness all showing up in one bite.
02 -
  • Cooling the couscous completely before mixing is crucial, or the heat will wilt the cucumbers and turn the salad soggy instead of crisp.
  • Taste the dressing before adding it to the bowl because the saltiness of the olives and feta varies, and you might need less salt than you think.
03 -
  • Toast the dry pearl couscous in the saucepan for a minute or two before adding the broth, it deepens the nutty flavor and adds another layer of complexity.
  • If the salad tastes flat after chilling, a small pinch of flaky sea salt and a drizzle of olive oil right before serving will bring everything back to life.
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