Mediterranean Pearl Couscous (Printable Version)

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

# What You'll Need:

→ Grain

01 - 1 cup pearl couscous (Israeli 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

# Directions:

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

# Expert Advice:

01 -
  • It holds up beautifully in the fridge, so you can make it ahead and grab a bowl whenever hunger strikes.
  • The couscous soaks up the tangy dressing without getting mushy, staying perfectly chewy even the next day.
  • You can toss in whatever vegetables or pantry staples you have, and it still tastes intentional and bright.
02 -
  • If you don't cool the couscous before mixing, the feta will melt completely and the vegetables will wilt, losing their crisp texture.
  • Rinsing the red onion under cold water for a few seconds takes away the harsh bite without losing the flavor.
  • This salad tastes even better after it sits for 30 minutes in the fridge, so don't rush it if you have the time.
03 -
  • Toast the pearl couscous in a dry pan for a few minutes before cooking to bring out a nutty flavor that makes the whole dish more complex.
  • Use a baking sheet to cool the couscous instead of leaving it in the pot, it stops the cooking process and prevents clumping.
  • Taste the salad after it's been chilled, cold dishes often need a little more salt or acid to taste as bright as they did warm.
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