Mediterranean Pearl Couscous (Printable Version)

Toasted pearl couscous with crisp vegetables, olives, feta, and oregano vinaigrette for a fresh Mediterranean meal.

# 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 - In a medium saucepan, bring vegetable broth to a boil over medium-high heat. Stir in pearl couscous and mix well.
02 - Reduce heat to low, cover with lid, and simmer for approximately 10 minutes, stirring occasionally, until liquid is fully 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 well emulsified.
06 - Add cooled couscous to the vegetable mixture. Pour dressing over all ingredients and toss gently to distribute flavors evenly.
07 - Fold in chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Hints:

01 -
  • It tastes brighter after a night in the fridge, making it perfect for meal prep or last-minute potlucks.
  • The textures stay distinct, crunchy cucumber against chewy couscous, soft feta against snappy tomatoes.
  • You can double the batch without any extra fuss and everyone assumes you spent way more time on it than you did.
02 -
  • Do not skip spreading the couscous on a baking sheet to cool, clumped warm couscous will turn gummy and ruin the texture of the whole salad.
  • Always taste the dressing before adding it to the bowl, different brands of vinegar and broth vary in saltiness and you can fix it before it's too late.
03 -
  • Toast the dry pearl couscous in the saucepan for two minutes before adding the broth, it deepens the flavor and adds a subtle nuttiness that makes the whole dish more interesting.
  • If the couscous tastes bland, it's almost always because the broth was underseasoned, so taste it before you cook and add a pinch of salt or a splash of soy sauce if needed.
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