Mediterranean Pearl Couscous (Printable)

Tender pearl couscous with crisp vegetables, olives, and feta in a zesty oregano vinaigrette. Perfect for lunch or dinner.

# 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

# Directions:

01 - Bring 2 cups vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in 1 cup pearl couscous.
02 - Reduce heat to low, cover, and simmer for approximately 10 minutes, stirring occasionally, until liquid is completely absorbed and couscous reaches tender consistency.
03 - Remove from heat and spread couscous evenly on a baking sheet. Allow to cool for 10 minutes.
04 - 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.
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 blended.
06 - Add cooled couscous to the vegetable mixture. Pour vinaigrette over and toss gently until evenly coated.
07 - Fold in chopped parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Suggestions:

01 -
  • It tastes even better the next day, soaking up all that garlicky oregano vinaigrette overnight.
  • You get the heartiness of pasta with the brightness of a chopped salad, so it never feels heavy.
  • Everything comes together in under an hour, and most of that is hands-off simmering time.
  • It works warm, chilled, or at room temperature, making it perfect for meal prep or last-minute picnics.
02 -
  • Spreading the couscous on a baking sheet to cool prevents it from clumping into a sticky mass, which I learned the hard way my first attempt.
  • Adding the parsley at the very end keeps it bright green and fresh instead of wilted and sad.
  • If you're making this ahead, hold off on adding the feta until just before serving so it stays crumbly and doesn't dissolve into the dressing.
03 -
  • Toast the dry pearl couscous in a little olive oil before adding the broth for an extra layer of nutty flavor.
  • Always taste your dressing before pouring it over the salad; you want it bold enough to stand up to all those vegetables.
  • If your couscous seems dry after cooling, don't panic; just drizzle in a little extra olive oil and toss gently to bring it back to life.
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