Mediterranean Pearl Couscous (Printable)

Tender 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

# How-To Steps:

01 - In a medium saucepan, bring vegetable broth to a boil 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.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, 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 combined.
05 - Add cooled couscous to the vegetable mixture. Pour vinaigrette over and toss gently to ensure even distribution.
06 - Fold in chopped fresh parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to fully develop.

# Expert Advice:

01 -
  • It tastes just as good cold from the fridge the next day, maybe even better after the flavors have mingled overnight.
  • You can prep it ahead and bring it to potlucks without worrying it will wilt or get soggy like leafy salads do.
  • The toasted couscous adds a satisfying chew that feels more interesting than typical grain salads.
  • It works as a side dish or a full lunch, and you can toss in chickpeas or grilled chicken if you want more protein.
02 -
  • Spread the couscous on a baking sheet to cool instead of leaving it in the pot, or it will keep cooking and turn gummy.
  • Don't add the parsley until the very end, because it wilts and loses its bright color if it sits in the warm couscous too long.
  • Taste the salad after mixing and add more salt, vinegar, or olive oil if it needs it, because couscous absorbs flavors and sometimes needs a little extra.
03 -
  • Toast the pearl couscous in a dry pan for a minute or two before adding the broth to deepen the nutty flavor.
  • Use the best olive oil you can afford for the dressing, because it's one of the main flavors and cheap oil tastes flat.
  • Let the salad sit at room temperature for 10 minutes before serving if it's been in the fridge, so the olive oil loosens up and the flavors come alive again.
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