Mediterranean Pearl Couscous Salad (Printable)

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

# What You'll 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 - 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 Tips:

01 -
  • It holds up beautifully in the fridge, which means you can make it Sunday and eat well all week without any sogginess.
  • The toasted, nutty flavor of pearl couscous gives it more personality than pasta salad ever could.
  • You get that satisfying contrast of chewy grains, crunchy vegetables, and creamy feta in every forkful.
  • It works warm, cold, or room temperature, so you're never locked into one serving style.
02 -
  • Spread the couscous out to cool or it will keep cooking in its own steam and turn gummy.
  • Don't skip tasting the dressing before you pour it over everything, because once it's mixed in, it's too late to fix.
  • If you're making this ahead, hold the parsley and feta until just before serving so they stay fresh and vibrant.
03 -
  • Toast the pearl couscous in a dry pan for a few minutes before cooking it in broth, it deepens the nutty flavor and adds another layer of complexity.
  • Use the best olive oil you have for the dressing, since there are so few ingredients, the quality really shines through.
  • If you're serving this at a potluck, bring the dressing on the side and toss everything together when you arrive so it stays fresh and doesn't get soggy.
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