Mediterranean Pearl Couscous Salad (Print-Friendly)

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

# Cooking Steps:

01 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous.
02 - Reduce heat to low, cover, and simmer for approximately 10 minutes, stirring occasionally, until liquid is absorbed and couscous is tender.
03 - Remove from heat and spread couscous evenly on a baking sheet to cool for 10 minutes.
04 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, olives, and feta cheese in a large mixing bowl.
05 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
06 - Add cooled couscous to the mixing bowl with vegetables. Pour dressing over and toss gently to combine.
07 - Fold in chopped parsley, taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Tips:

01 -
  • It gets better as it sits, so making it ahead feels like a gift to your future self.
  • The textures stay distinct, crunchy vegetables against chewy couscous, no mushiness even on day three.
  • You can serve it warm right after tossing or pull it cold from the fridge, and both versions feel like completely different meals.
  • It works as a side next to grilled chicken or stands alone as a full lunch that actually keeps you full.
02 -
  • Cooling the couscous completely before adding the vegetables is non-negotiable, or you'll end up with sad, soggy cucumbers.
  • Don't rinse the couscous after cooking, the starchy coating helps the dressing cling to every piece.
  • If you're making this vegan, a squeeze of lemon juice at the end helps replace the tang you lose from skipping the feta.
03 -
  • Toast the pearl couscous in a dry pan for a few minutes before cooking it in broth, and you'll get a deeper, nuttier flavor that makes people ask what you did differently.
  • Use the best olive oil you have for the dressing, you'll taste it in every bite and it's worth it.
  • If you're serving this at a gathering, make a double batch because it disappears faster than you think and nobody ever complains about leftovers.
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