Mediterranean Pearl Couscous (Printable)

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

# What You 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 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous and 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 until room temperature.
03 - While couscous cools, combine diced red bell pepper, cucumber, halved cherry tomatoes, chopped 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 emulsified.
05 - Add cooled couscous to the vegetable mixture. Pour dressing over ingredients and toss gently until evenly coated.
06 - Fold in chopped parsley. Taste and adjust seasoning as needed. Serve immediately at room temperature or refrigerate for 30 minutes to allow flavors to develop.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • Every bite has a mix of chewy, crunchy, creamy, and tangy textures that keep things exciting.
  • It works just as well straight from the fridge as it does warm from the stove.
  • You can make it vegetarian, vegan, or gluten-free without losing any of the Mediterranean magic.
02 -
  • Spread the couscous on a baking sheet to cool instead of leaving it in the pot, or it will turn gummy and stick together.
  • Don't skip the resting time after tossing because the dressing needs a few minutes to soak into the couscous and vegetables.
  • Taste before serving because pearl couscous can soak up salt, and you might need to add a pinch more at the end.
03 -
  • Toast the pearl couscous in a dry pan for a minute before adding the broth to deepen its nutty flavor.
  • Use a mix of colorful cherry tomatoes if you can find them, the variety makes the dish even more beautiful.
  • Don't overdress the salad at first, you can always add more, but you can't take it away.
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