Mediterranean Pearl Couscous (Print Version)

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

# Directions:

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 10 minutes, stirring occasionally, until liquid is absorbed and couscous is tender.
02 - Remove saucepan from heat and spread couscous on a baking sheet to cool for 10 minutes.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, 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.
05 - Add cooled couscous to the vegetable mixture. Pour dressing over ingredients and toss gently to combine. Fold in chopped parsley and adjust seasoning as needed.
06 - Serve immediately at room temperature or refrigerate for 30 minutes to allow flavors to meld before serving chilled.

# Expert Tips:

01 -
  • It tastes better after sitting in the fridge, so you can make it ahead and actually relax before people arrive.
  • You get to eat something bright and satisfying without turning on the oven or breaking a sweat.
  • Every forkful has texture, from chewy couscous to crisp cucumber to creamy feta, so it never gets boring.
  • It works as a side dish, a packed lunch, or dinner on nights when cooking feels impossible.
02 -
  • Cooling the couscous completely before mixing it with the vegetables is non negotiable, or youll end up with limp cucumber and sad, sweaty tomatoes.
  • Dont skip tasting and adjusting the seasoning at the end, because feta and olives vary in saltiness and you might need less salt than you think.
  • If you make this ahead, hold back half the parsley and stir it in just before serving so it stays vibrant and doesnt turn dull and brown.
03 -
  • Toast the pearl couscous in a dry pan for a few minutes before cooking it in broth to deepen the nutty flavor and add an extra layer of richness.
  • Use the best olive oil you can afford for the dressing, because it makes up half the flavor and cheap oil tastes flat and bitter.
  • If youre making this for a crowd, toss the couscous and veggies separately and combine them right before serving so nothing gets waterlogged or mushy.
Go Back