Mediterranean Pearl Couscous (Printable)

Toasted pearl couscous with crisp vegetables, feta, olives, and oregano vinaigrette. Mediterranean flavors in one bowl.

# 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

# Directions:

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 is tender.
02 - Remove from heat and spread couscous on a baking sheet to cool for 10 minutes.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, olives, and feta cheese in a large mixing bowl.
04 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
05 - Add cooled couscous to the mixing bowl with vegetables. Pour dressing over and toss gently to combine.
06 - Fold in chopped parsley. Taste and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It tastes just as good cold from the fridge the next day, which means less work and more flavor as it sits.
  • You can double the batch and take it to a potluck without worrying it will wilt or get soggy.
  • The ingredients are forgiving, so if you're missing the red onion or want to add chickpeas, it still turns out delicious.
  • It works as a side dish, a packed lunch, or even a light dinner when you're too tired to think.
02 -
  • Don't skip spreading the couscous on a baking sheet to cool, or it will steam itself into a gummy clump that's impossible to separate.
  • If you add the dressing while the couscous is still warm, it will soak up too much and the salad will taste dry later, so let it cool completely first.
  • Taste the salad after it sits for a few minutes because the flavors develop and you might need an extra pinch of salt or splash of vinegar.
03 -
  • Toast the pearl couscous in a dry skillet for a minute or two before cooking it in broth to deepen the nutty flavor.
  • If you're taking this to a party, pack the parsley separately and fold it in just before serving so it stays bright green and fresh.
  • Double the dressing and keep the extra in a jar, it's perfect for drizzling over roasted vegetables or tossing with greens later in the week.
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