Mediterranean Pearl Couscous (Printable)

Toasted pearl couscous with cucumber, peppers, olives, feta, and oregano vinaigrette. Mediterranean flavors in every bite.

# What You'll 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 - In a medium saucepan, bring vegetable broth to a boil 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 to arrest cooking process and prevent clumping.
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 fully emulsified.
05 - Add cooled couscous to the vegetable mixture. Pour vinaigrette over ingredients and toss gently to ensure even coating and distribution.
06 - Fold in chopped fresh parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavor integration.

# Expert Tips:

01 -
  • It holds up beautifully for hours without getting soggy, making it perfect for potlucks or meal prep.
  • Every bite delivers contrasting textures: tender couscous, crisp cucumber, creamy feta, and briny olives.
  • The dressing is so simple you can whisk it together in under a minute without dirtying a blender.
  • You can serve it warm, cold, or at room temperature and it tastes fantastic every way.
02 -
  • Don't skip spreading the couscous on a baking sheet, I once left it in the pot and it turned into a gummy brick.
  • Add the parsley at the very end or it wilts and loses its vibrant color and fresh bite.
  • If you're making this ahead, hold back half the dressing and toss it in just before serving to keep everything lively.
03 -
  • Toast the dry couscous in the pan for two minutes before adding the broth, it deepens the flavor and adds a subtle nuttiness.
  • Use a mix of red, yellow, and orange bell peppers for a more vibrant, Instagram-worthy presentation.
  • Always taste the salad after it's been in the fridge, cold dulls flavors so you may need to add a touch more salt or vinegar.
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