Mediterranean Pearl Couscous (Printable)

Toasted pearl couscous with crisp vegetables, olives, and feta in tangy oregano dressing for bright Mediterranean flavors.

# Ingredient List:

→ 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

# How to Prepare:

01 - Bring 2 cups vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in 1 cup pearl couscous and return to a boil.
02 - Reduce heat to low, cover the saucepan, and simmer for approximately 10 minutes, stirring occasionally, until all liquid is absorbed and couscous reaches tender consistency.
03 - Transfer couscous to a baking sheet and spread in an even layer. Allow to cool for 10 minutes at room temperature.
04 - While couscous cools, combine 1 diced red bell pepper, 1 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup chopped red onion, 1/4 cup chopped kalamata olives, and 1/4 cup crumbled feta cheese in a large mixing bowl.
05 - In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, salt, and pepper until well emulsified.
06 - Add cooled couscous to the vegetable mixture. Pour prepared dressing over ingredients and toss gently to distribute evenly throughout.
07 - Fold in 1/4 cup chopped fresh parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It holds up beautifully in the fridge, so you can pack it for lunch three days running without it turning to mush.
  • Every bite has texture, crunch from cucumber, pop from tomatoes, creaminess from feta, and those chewy little pearls of couscous.
  • You can serve it warm right after tossing or cold straight from the fridge, and it tastes fantastic either way.
  • It comes together in under an hour with zero fancy techniques, just chopping and stirring.
02 -
  • If you dont spread the couscous out to cool, it will steam itself into a sticky, gummy mass that no amount of stirring will fix.
  • Add the parsley at the very end, because if you toss it in too early, the acid from the vinegar will turn it dark and sad looking.
  • Taste your olives and feta before you salt the dressing, some brands are incredibly salty and you might not need any extra at all.
03 -
  • Toast the pearl couscous in a dry pan for a few minutes before boiling it, and youll get an even deeper, nuttier flavor.
  • If the salad tastes flat after chilling, add a squeeze of fresh lemon juice or a drizzle of olive oil right before serving to wake it back up.
  • Use a mix of red, yellow, and orange bell peppers for a more colorful, market-fresh look.
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