Mediterranean Pearl Couscous Salad (Print Version)

Light and refreshing grain salad with vegetables, olives, and feta in tangy 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

# How To Make It:

01 - Bring 2 cups vegetable broth to boil in medium saucepan over medium-high heat. Stir in 1 cup pearl couscous and return to boil.
02 - Reduce heat to low, cover saucepan, and simmer for approximately 10 minutes, stirring occasionally, until liquid is fully absorbed and couscous reaches tender consistency.
03 - Remove from heat and spread couscous evenly on baking sheet. Allow to cool for 10 minutes to room temperature.
04 - While couscous cools, add diced red bell pepper, cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese to large mixing bowl.
05 - In small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, salt, and pepper until emulsified.
06 - Transfer cooled couscous to vegetable mixture. Pour dressing over salad and toss gently until all components are evenly coated.
07 - Fold in 1/4 cup chopped fresh parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Top Tips:

01 -
  • It holds up beautifully in the fridge, actually tasting better the next day when the flavors have mingled and softened.
  • The toasted pearl couscous gives you that satisfying chew that keeps you coming back for another forkful.
  • You can make it your own by tossing in whatever vegetables are begging to be used from your crisper drawer.
  • It works as a side dish, a packed lunch, or even dinner on those nights when you just want something fresh and easy.
02 -
  • Don't skip spreading the couscous out to cool, or it will turn into a gummy, sticky mess that's impossible to separate.
  • If you add the parsley too early, it wilts and loses its bright green color, so stir it in at the very end.
  • Taste the dressing before you pour it over everything, because once it's mixed in, it's hard to fix if it's too tangy or bland.
03 -
  • Soaking the chopped red onion in cold water for five minutes takes away the harsh bite and leaves just the sweet crunch.
  • If your couscous seems dry after cooling, drizzle in a little extra olive oil before adding the dressing to keep it from absorbing too much vinegar.
  • Always taste and adjust at the end, because the saltiness of feta and olives varies by brand and can change how much seasoning you need.
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