Mediterranean Pearl Couscous Salad

The satisfying pop of toasted pearl couscous against the pan always tells me I'm on the right track. I started making this salad on a blistering July afternoon when the thought of turning on the oven felt impossible, and I needed something bright that wouldn't wilt in the heat. The first batch disappeared so fast I didn't even get a proper taste until I made it again the next day. Now it's my go-to whenever I want something that feels like vacation without leaving the kitchen.

I brought this to a potluck once, worried it looked too simple next to all the fancy casseroles and layered dips. By the time I went back for my own serving, the bowl was scraped clean and three people had asked for the recipe. One friend told me she'd been eating sad desk salads for months and this felt like an actual meal that made her happy. That's when I realized simple doesn't mean forgettable.

Ingredients

• Pearl couscous: The little orbs toast beautifully and hold their shape, giving you a tender bite that regular couscous just can't match.
• Vegetable broth: Cooking the couscous in broth instead of water builds flavor from the inside out, so every grain tastes seasoned.
• Red bell pepper: The sweetness and crunch balance the briny olives, and the color makes the whole bowl look like a sunset.
• Cucumber: It adds a cool, crisp contrast that keeps the salad from feeling too heavy or rich.
• Cherry tomatoes: Halved tomatoes release just enough juice to mingle with the dressing without making everything soggy.
• Red onion: A small amount adds sharpness without overpowering, especially if you soak it in cold water for a few minutes to mellow the bite.
• Kalamata olives: Their briny, fruity flavor is the backbone of that Mediterranean vibe we're chasing here.
• Feta cheese: Creamy, salty, and crumbly, it melts slightly into the warm couscous and ties everything together.
• Fresh parsley: The green brightness wakes up every other flavor and makes the whole dish feel alive.
• Olive oil: Use a good one here since it's front and center in the dressing, lending richness and body.
• Red wine vinegar: The tang cuts through the richness and makes all the flavors pop without tasting harsh.
• Dried oregano: It brings that earthy, aromatic warmth that screams Mediterranean sunshine.

Instructions

Simmer the couscous:

Bring the vegetable broth to a rolling boil in a medium saucepan, then stir in the pearl couscous and lower the heat. Cover it up and let it simmer gently for about 10 minutes, stirring now and then, until the liquid disappears and the grains are plump and tender.

Cool it down:

Spread the cooked couscous out on a baking sheet so it cools quickly and evenly, which keeps it from clumping together. Let it sit for about 10 minutes while you prep everything else.

Chop the vegetables:

Dice the red bell pepper, cucumber, and red onion into small, bite-sized pieces, and halve the cherry tomatoes. Toss them into a large mixing bowl along with the chopped 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's smooth and emulsified. Taste it and adjust the seasoning to your liking.

Toss it all together:

Add the cooled couscous to the bowl with the vegetables, pour the dressing over everything, and toss gently to coat. Fold in the fresh parsley, taste again, and tweak the salt or vinegar if needed.

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One evening I served this to my neighbor who swore she didn't like couscous, and she ended up taking home the leftovers in a borrowed container. She returned it a week later with a batch of her own version, studded with roasted red peppers and chickpeas. That's the beauty of this dish—it invites you to play, to swap, to make it yours without any fuss.

Serving Suggestions

This salad shines whether you serve it warm, at room temperature, or straight from the fridge. I love it alongside grilled chicken or fish, but it also stands alone as a light lunch that won't weigh you down. If you're feeding a crowd, double the recipe and watch it vanish before your eyes.

Storage and Meal Prep

Store leftovers in an airtight container in the refrigerator for up to three days, and don't be surprised if it tastes even better the next day. The couscous soaks up the dressing overnight, and the flavors meld into something even more cohesive. If you're meal prepping, keep the dressing separate and toss it in right before eating to keep everything crisp and fresh.

Variations and Substitutions

Swap the pearl couscous for quinoa if you need a gluten-free option, or use regular couscous if that's what you have on hand. Artichoke hearts, roasted red peppers, or a handful of chickpeas add heartiness and texture. For a vegan version, skip the feta or use a plant-based cheese that crumbles well.

• Try adding a squeeze of lemon juice for extra brightness if you love citrus.
• Toss in some toasted pine nuts or slivered almonds for a little crunch and richness.
• If you like heat, a pinch of red pepper flakes or a drizzle of chili oil wakes everything up.

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This dish reminds me that good food doesn't have to be complicated to feel special. Keep it in your back pocket for those days when you want something bright, satisfying, and just a little bit impressive.

Recipe FAQs

→ Can I make this dish vegan?

Simply omit the feta cheese or substitute with a plant-based alternative. The rest of the ingredients are naturally vegan-friendly.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. The flavors actually improve as they meld together, making it excellent for meal prep.

→ Can I substitute regular couscous?

Yes, regular couscous works well. For gluten-free, quinoa makes an excellent substitute with similar cooking time.

→ Should I serve this warm or cold?

Both ways work beautifully. Serve immediately after preparation for a warm dish, or refrigerate for 30 minutes for a chilled version.

→ What vegetables can I add?

Artichoke hearts, roasted red peppers, chickpeas, or fresh herbs like mint and dill make excellent additions to enhance texture and flavor.

→ Can I use chicken broth instead of vegetable broth?

Absolutely. Chicken broth adds depth of flavor, though the dish will no longer be vegetarian. Both options work wonderfully.