Mediterranean Pearl Couscous Salad (Printable)

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

# 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

# How to Make It:

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 is tender.
02 - Remove from heat and spread couscous evenly on a baking sheet. Allow to cool for 10 minutes.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, kalamata 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 until well emulsified.
05 - Add cooled couscous to the mixing bowl with vegetables. Pour vinaigrette over and toss gently to combine. Fold in chopped parsley and adjust seasoning as needed.
06 - Serve immediately at room temperature or refrigerate for 30 minutes to allow flavors to fully develop.

# Expert Advice:

01 -
  • It tastes even better after sitting in the fridge for a few hours, so you can make it ahead without worry.
  • The toasted couscous adds a nutty depth that plain pasta salads just can't match.
  • Every bite has crunch, creaminess, and tang all at once.
  • It works as a side dish or a light main, depending on your mood and hunger.
02 -
  • Don't skip spreading the couscous on a baking sheet to cool, or it will steam itself into a sticky lump.
  • If you add the parsley too early, the heat will dull its color and flavor.
  • Taste before serving because the feta and olives vary in saltiness, and you might not need any extra salt at all.
03 -
  • Toast the pearl couscous in a dry pan for a minute before adding the broth to deepen its nutty flavor.
  • If your red onion is too sharp, soak the chopped pieces in cold water for five minutes and then drain them well.
  • Always dress the salad while the couscous is still slightly warm so it absorbs the vinaigrette better.
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