Mediterranean Pearl Couscous Salad (Printable)

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

# What You'll 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 crumbled feta cheese
09 - 1/4 cup fresh parsley, chopped

→ Dressing

10 - 2 tablespoons extra virgin 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 stop cooking process.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, chopped kalamata olives, and crumbled 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 well emulsified.
05 - Add cooled couscous to the mixing bowl with vegetables. Pour vinaigrette over and toss gently to coat evenly.
06 - 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 Advice:

01 -
  • It tastes just as good cold from the fridge the next day, making it perfect for meal prep or those nights when cooking feels impossible.
  • The toasted couscous adds a nutty depth that makes this feel restaurant-worthy, even though it comes together in about 40 minutes.
  • You can toss in whatever vegetables are hanging out in your crisper drawer and it still turns out beautifully.
  • It works as a main dish for lunch or a generous side at dinner, so you're not locked into one role for it.
02 -
  • Don't skip spreading the couscous on a baking sheet to cool, dumping it hot into the bowl will wilt your vegetables and turn the feta into a gluey mess.
  • Rinsing the chopped red onion under cold water for 30 seconds takes away the harsh bite without losing the flavor, a trick I learned after one too many overpowering batches.
  • If you're making this ahead, wait to add the parsley and feta until just before serving so they stay fresh and vibrant.
03 -
  • Toast the dry pearl couscous in the saucepan for 2 to 3 minutes before adding the broth, it adds a nutty depth that takes this from good to unforgettable.
  • Use a block of feta packed in brine and crumble it yourself, pre-crumbled feta is often dry and coated in anti-caking agents that dull the flavor.
  • If you're serving this at a party, make it a few hours ahead and let it chill, the flavors marry beautifully and you'll have one less thing to worry about when guests arrive.
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