Save Last summer, I threw together this pearl couscous salad on a whim after realizing my usual pasta salad felt too heavy for the heat. I toasted the couscous until it smelled nutty, tossed in whatever vegetables looked brightest at the market, and dressed it simply with olive oil and oregano. My neighbor wandered over, tried a forkful, and asked if I'd been holding out on her all this time. Sometimes the best recipes are the ones you stumble into when you stop overthinking.
I made this for a casual backyard gathering where everyone brought something simple, and it disappeared faster than the fancy appetizers. One friend kept going back for seconds, claiming she never liked couscous until that moment. Another asked if I'd used some secret ingredient, but it was just good olive oil and the patience to let it cool properly before mixing. Watching people enjoy something so easy to make reminded me that impressive doesn't have to mean complicated.
Ingredients
- Pearl couscous: Also called Israeli couscous, these little spheres toast beautifully and hold their shape, giving the salad a pleasant bite that regular couscous can't match.
- Vegetable broth: Cooking the couscous in broth instead of water adds a subtle depth, though chicken broth works if you have it and aren't keeping it vegetarian.
- Red bell pepper: The sweetness and crunch balance the briny olives, and red peppers look vibrant against the golden couscous.
- Cucumber: Diced cucumber adds a refreshing coolness and stays crisp even after sitting in the dressing for a while.
- Cherry tomatoes: Halved cherry tomatoes release just enough juice to mingle with the dressing without making the salad watery.
- Red onion: A small amount of finely chopped red onion gives a sharp bite that wakes up the other flavors without overwhelming them.
- Kalamata olives: These briny, meaty olives bring that unmistakable Mediterranean tang, and I always chop them so every bite gets a little hit of saltiness.
- Feta cheese: Crumbled feta adds creamy, tangy pockets throughout, though you can skip it for a vegan version or swap in a plant-based cheese.
- Fresh parsley: Chopped parsley brightens everything and adds a fresh, herbal note that dried herbs just can't replicate.
- Olive oil: Good olive oil makes the dressing sing, so use one you'd happily dip bread into.
- Red wine vinegar: The acidity cuts through the richness and ties all the flavors together with a bright, tangy finish.
- Dried oregano: This is the herb that makes it taste unmistakably Mediterranean, earthy and warm without being overpowering.
- Salt and pepper: Season to taste, and don't be shy, the couscous and vegetables need enough seasoning to really shine.
Instructions
- Boil the broth:
- Bring the vegetable broth to a rolling boil in a medium saucepan over medium-high heat, then stir in the pearl couscous. The broth will infuse the couscous with flavor as it cooks, so don't skip this step and use plain water.
- Simmer the couscous:
- Lower the heat to a gentle simmer, cover the pan, and let it cook for about 10 minutes, stirring occasionally to prevent sticking. The couscous is ready when it's tender and has absorbed all the liquid.
- Cool it down:
- Spread the cooked couscous onto a baking sheet in an even layer and let it cool for 10 minutes. This stops the cooking process and prevents the couscous from clumping or turning mushy when you mix it with the cold vegetables.
- Prep the vegetables:
- While the couscous cools, dice the red bell pepper, cucumber, and cherry tomatoes, then finely chop the red onion and olives, and crumble the feta into a large mixing bowl. Having everything ready makes the final toss quick and easy.
- Whisk the dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until it emulsifies into a smooth dressing. Taste it and adjust the seasoning now, because it's easier to fix before it goes on the salad.
- Combine everything:
- Add the cooled couscous to the bowl of vegetables, pour the dressing over the top, and toss gently with a spoon or your hands to coat everything evenly. Be gentle so the feta doesn't turn to mush and the vegetables stay crisp.
- Finish and rest:
- Fold in the chopped parsley, taste, and adjust the seasoning if needed, then serve immediately or refrigerate for 30 minutes to let the flavors meld. The salad tastes great either way, warm or chilled.
Save One evening, I packed this salad into containers for a picnic at the park, and we ate it sitting on a blanket while the sun set. The feta had softened just enough, the cucumbers were still crunchy, and the oregano made everything smell like a seaside taverna. My friend said it tasted like vacation, and I realized that's exactly what a good Mediterranean salad should do, transport you somewhere sunny with every bite.
Serving Suggestions
This salad works beautifully as a side dish for grilled chicken, lamb, or fish, but I've also eaten it straight from the bowl as a light lunch. If you want to make it heartier, toss in a can of drained chickpeas or some chopped artichoke hearts. It pairs well with pita bread, hummus, or a simple green salad, and it's sturdy enough to pack for work lunches without getting sad and wilted by midday.
Storage and Make Ahead Tips
Store leftovers in an airtight container in the refrigerator for up to three days, and the flavors will actually deepen as it sits. You can make the couscous and chop the vegetables a day ahead, then toss everything together with the dressing just before serving if you want it to taste freshly made. If the salad seems a little dry after chilling, drizzle a bit more olive oil and vinegar over it and give it a quick toss.
Substitutions and Variations
Swap pearl couscous for quinoa if you need it gluten-free, or use regular couscous if that's what you have, though it won't have the same chewy texture. Roasted red peppers, sun-dried tomatoes, or marinated artichoke hearts add extra Mediterranean flair, and a handful of arugula or spinach makes it feel more like a full meal. For a vegan version, skip the feta or use a plant-based cheese, and the salad will still taste vibrant and satisfying.
- Try adding a squeeze of lemon juice along with the vinegar for extra brightness.
- Toss in some toasted pine nuts or slivered almonds for crunch and richness.
- If you like heat, sprinkle in a pinch of red pepper flakes or diced pepperoncini.
Save This salad has become my go-to whenever I need something easy, colorful, and crowd-pleasing, and it never lets me down. I hope it brings a little Mediterranean sunshine to your table, whether you're feeding a crowd or just treating yourself to something bright and delicious.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, this couscous actually tastes better after chilling for 30 minutes to allow flavors to meld. It stores well in an airtight container for up to 3 days.
- → What can I substitute for pearl couscous?
Quinoa works beautifully as a gluten-free alternative. Regular couscous can also be used, though cooking time will be shorter.
- → How do I make this vegan?
Simply omit the feta cheese or replace it with a plant-based cheese alternative. The vegetable broth-based couscous is already vegan-friendly.
- → Can I add protein to this dish?
Chickpeas, grilled chicken, or shrimp would all complement the Mediterranean flavors perfectly without overwhelming the fresh vegetable balance.
- → Why toast the couscous before cooking?
Toasting enhances the pearl couscous's nutty flavor and creates a firmer texture that holds up well to the dressing and vegetables, preventing mushiness.