Save My neighbor once brought this salad to a potluck, and I couldn't stop eating it. The little orbs of couscous had this satisfying chew, and every forkful was bright with lemon and herbs. She scribbled the recipe on a napkin for me, and I've been making it ever since, tweaking the vegetables based on what's crisp in my fridge. It's become my go-to when I need something that feels fresh but still filling.
I made this for a summer picnic once, and it survived the heat without wilting or getting soggy. People kept coming back for seconds, asking if it was complicated. I laughed because the hardest part was waiting for the couscous to cool. It's one of those recipes that looks impressive but comes together while you're cleaning up the cutting board.
Ingredients
- Pearl couscous: These little spheres toast beautifully in broth and hold their shape, giving you a satisfying bite that regular couscous can't deliver.
- Vegetable broth: Cooking the couscous in broth instead of water infuses every grain with flavor from the start.
- Red bell pepper: The sweetness balances the briny olives and adds a pop of color that makes the bowl look alive.
- Cucumber: Dice it small so every scoop gets a cool, refreshing crunch without overpowering the other textures.
- Cherry tomatoes: Halve them so their juices mingle with the dressing and create little pockets of brightness.
- Red onion: Chop it finely and rinse it under cold water if you want to tame the sharpness without losing the bite.
- Kalamata olives: Their deep, salty flavor is the backbone of the Mediterranean vibe, so don't skip them.
- Feta cheese: Crumble it by hand for irregular chunks that melt slightly into the warm couscous and add creamy bursts throughout.
- Fresh parsley: Fold it in at the end to keep the color bright and the flavor grassy and clean.
- Olive oil: Use a good quality one since it's a simple dressing and the fruity notes will shine through.
- Red wine vinegar: It brings acidity that wakes up the whole dish without being too sharp.
- Dried oregano: This is the herb that ties everything to the Mediterranean and makes it smell like a seaside tavern.
Instructions
- Simmer the couscous:
- Bring the vegetable broth to a rolling boil, then stir in the pearl couscous and lower the heat to a gentle simmer. Cover the pot and let it cook for about 10 minutes, stirring now and then, until the couscous is tender and has soaked up all the broth.
- Cool it down:
- Spread the cooked couscous on a baking sheet in a thin layer and let it cool for 10 minutes. This stops it from clumping and keeps the grains separate and fluffy.
- Prep the vegetables:
- While the couscous cools, dice the red bell pepper, cucumber, and cherry tomatoes into bite-sized pieces and chop the red onion finely. Toss them into a large mixing bowl along with the olives and crumbled feta.
- Make the dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until it emulsifies into a smooth, zesty dressing.
- Combine everything:
- Add the cooled couscous to the bowl of vegetables, pour the dressing over the top, and toss gently with a big spoon until everything is coated. Fold in the fresh parsley and taste, adding more salt or vinegar if it needs a boost.
Save The first time I served this at a family gathering, my aunt asked for the recipe before she even finished her plate. She said it reminded her of a trip to Greece years ago, and that made me realize food can be a little time machine. Now I make it whenever I want to feel like I'm sitting under a sun-bleached awning with a breeze coming off the water.
Serving Suggestions
This salad is versatile enough to serve warm right after tossing or cold after a few hours in the fridge. I like it chilled on hot days when I want something refreshing, but it's just as good at room temperature alongside grilled chicken or lamb. You can pile it on a platter as a centerpiece or pack it in individual containers for lunch the next day.
Storage and Make-Ahead Tips
The beauty of this dish is that it holds up beautifully in the fridge for up to three days. In fact, the flavors deepen and meld as it sits, so making it a day ahead is actually a smart move. Just give it a quick stir before serving and maybe add a splash of olive oil or vinegar if it seems dry.
Variations and Substitutions
If you want to bulk it up, toss in a can of drained chickpeas or some chopped artichoke hearts. For a gluten-free version, swap the pearl couscous for quinoa and cook it the same way. You can also replace the feta with a plant-based cheese or just leave it out entirely for a lighter, vegan-friendly dish.
- Try adding roasted red peppers for a smoky sweetness.
- A handful of toasted pine nuts or slivered almonds adds crunch and richness.
- If you love heat, a pinch of red pepper flakes in the dressing will give it a gentle kick.
Save This dish has a way of making even a Tuesday night feel special. I hope it brings a little Mediterranean sunshine to your table, too.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, this dish actually improves when made ahead. Refrigerate for up to 3 days in an airtight container. The flavors meld together beautifully as it sits.
- → Is pearl couscous the same as regular couscous?
No, pearl couscous (also called Israeli couscous) consists of larger, round pasta-like granules. Regular couscous is much smaller and doesn't require cooking, just steaming.
- → How do I make this vegan?
Simply omit the feta cheese or substitute with a vegan alternative. Use vegetable broth instead of chicken broth. The dish remains delicious and satisfying without dairy.
- → What can I substitute for pearl couscous?
Quinoa works well as a gluten-free option. Regular couscous can be used but will have a different texture. Orzo or small pasta shapes would also work nicely.
- → Should I serve this warm or cold?
Both ways work wonderfully. Serve warm for a comforting side dish, or chilled for a refreshing salad. Letting it cool allows the flavors to penetrate the couscous better.
- → Can I add protein to make it a complete meal?
Absolutely. Grilled chicken, shrimp, or chickpeas would pair perfectly. You could also serve alongside grilled fish or lamb for a more substantial Mediterranean dinner.