Mediterranean Pearl Couscous Salad (Printer view)

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. Stir in pearl couscous.
02 - Reduce heat to low, cover, and simmer for approximately 10 minutes, stirring occasionally, until liquid is absorbed and couscous is tender.
03 - Remove from heat and spread couscous on a baking sheet to cool for 10 minutes.
04 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, olives, and feta cheese in a large mixing bowl.
05 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
06 - Add cooled couscous to the mixing bowl with vegetables. Pour dressing over and toss gently to combine.
07 - Fold in chopped parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It tastes just as good cold from the fridge the next day, making it perfect for meal prep or last minute lunches.
  • Every bite has texture, crunch, and brightness without feeling heavy or complicated.
  • You can toss in whatever vegetables or herbs you have on hand and it still turns out delicious.
02 -
  • Spread the couscous out to cool or it will steam itself into a gummy blob, I learned that the messy way.
  • Don't skip the resting time if you can help it, the flavors deepen and the dish tastes twice as good after a little chill.
  • Taste before serving because the saltiness of feta and olives varies wildly by brand, and you might need more vinegar or seasoning.
03 -
  • Toast the pearl couscous in a dry pan for a minute before cooking it in broth, it deepens the nutty flavor and adds another layer of deliciousness.
  • Use a mix of red, yellow, and orange bell peppers if you want the salad to look like a sunset on a plate.
  • If you're making this for a crowd, double the dressing because people always want extra to drizzle on top.
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