Save My neighbor knocked on my door one August evening holding a bag of vegetables from her garden, insisting I take them before they went bad. I had pearl couscous in the pantry and a hunch that something bright and easy would save dinner. What came together in less than an hour became the dish I now bring to every potluck, requested by name. It's proof that the best recipes sometimes start with a bag of produce and a little improvisation.
I made this for a cousin's baby shower on a scorching June afternoon, and it was the only dish that disappeared completely. People kept asking if I'd catered it. The secret was letting it chill just long enough for the oregano and vinegar to seep into every grain. I watched someone go back for thirds, and that's when I knew it had earned a permanent spot in my rotation.
Ingredients
- Pearl couscous: These little orbs toast beautifully and hold their shape, giving you chewy bites that regular couscous just can't match.
- Vegetable broth: Cooking the couscous in broth instead of water adds a layer of flavor you'll notice in every forkful.
- Red bell pepper: Sweet, crunchy, and colorful, it brings brightness without any bitterness.
- Cucumber: Dice it small so every scoop gets that refreshing, cool contrast.
- Cherry tomatoes: Halve them to release their juice, which mingles with the dressing like a built-in sauce.
- Red onion: A little sharpness goes a long way, so chop it fine and don't skip the rinse if you're sensitive to raw onion.
- Kalamata olives: Briny, meaty, and essential for that Mediterranean punch.
- Feta cheese: Creamy, salty, crumbly, it melts slightly into warm couscous and clings to cool grains.
- Fresh parsley: Don't use dried here, the fresh stuff adds a grassy brightness that finishes every bite.
- Olive oil: Use something you'd happily dip bread into, it's the backbone of the dressing.
- Red wine vinegar: Sharp and tangy, it wakes up every ingredient without overpowering.
- Dried oregano: This is what makes it taste like vacation, earthy and warm.
Instructions
- Simmer the couscous:
- Bring the broth to a rolling boil, then stir in the pearl couscous and lower the heat to a gentle simmer. Cover and let it cook for about 10 minutes, stirring now and then so nothing sticks to the bottom.
- Cool it down:
- Spread the cooked couscous on a baking sheet in a thin layer so it stops cooking and cools evenly. This step keeps it from turning gummy and makes tossing easier later.
- Prep the vegetables:
- While the couscous cools, dice the bell pepper, cucumber, and tomatoes into bite-sized pieces and finely chop the red onion. Toss them all into a large bowl along with the olives and feta.
- Whisk the dressing:
- In a small bowl, combine olive oil, red wine vinegar, oregano, salt, and pepper, whisking until it emulsifies into a smooth, golden mixture. Taste it on a piece of cucumber to check the balance.
- Toss everything together:
- Add the cooled couscous to the bowl with the vegetables, pour the dressing over, and toss gently with a big spoon or your hands. Fold in the parsley last so it stays bright and fresh.
- Let it rest or serve:
- You can eat it right away while it's still slightly warm, or cover and chill it for 30 minutes to let the flavors deepen. Either way, give it one last toss before serving.
Save One Sunday, I packed this into a glass container and took it to the park for a lazy afternoon with friends. We ate it straight from the bowl with forks, passing it around while sitting on a blanket. Someone said it tasted like summer, and I realized that's exactly what it was, bright, easy, and impossible not to share.
Serving Suggestions
This works beautifully on its own for lunch, but I've also served it alongside grilled chicken, lamb skewers, or a simple piece of seared fish. It holds up next to bold flavors and somehow makes everything else on the plate taste better. If you're feeding a crowd, double the batch and watch it vanish.
Storage and Make-Ahead Tips
I often make this the night before and let it sit in the fridge overnight, which gives the dressing time to soak in and the flavors to marry. It keeps well in an airtight container for up to three days, though the cucumber might soften slightly. If you're meal prepping, hold off on adding the parsley and feta until just before serving to keep everything fresh and vibrant.
Variations and Swaps
I've made this with quinoa when I needed it gluten-free, and it worked perfectly. You can also toss in chickpeas for extra protein, artichoke hearts for tang, or roasted red peppers for a smoky sweetness. If you don't have red wine vinegar, lemon juice works in a pinch, though it shifts the flavor slightly brighter.
- Swap feta for goat cheese if you want something creamier and milder.
- Add a handful of arugula or spinach right before serving for extra greens.
- Toss in toasted pine nuts or slivered almonds for crunch and richness.
Save This dish has become my go-to whenever I need something reliable, vibrant, and loved by everyone. It reminds me that good food doesn't have to be complicated, just honest, flavorful, and made with a little care.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish actually improves after resting. Refrigerate for up to 3 days in an airtight container. The flavors meld beautifully, making it ideal for meal prep.
- → What can I substitute for pearl couscous?
Quinoa or regular couscous work well. For gluten-free options, use quinoa or rice. Adjust cooking time according to package instructions.
- → How do I make this vegan?
Simply omit the feta cheese or replace it with a plant-based alternative. Use vegetable broth instead of chicken broth. The dish remains delicious and satisfying.
- → Can I serve this warm?
Absolutely. Serve immediately after tossing with the dressing for a warm dish, or refrigerate for 30 minutes to enjoy chilled. Both ways are delicious.
- → What other vegetables can I add?
Artichoke hearts, roasted red peppers, chickpeas, or diced zucchini would complement the flavors well. Add them during step 4 with the other vegetables.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. The couscous absorbs the vinaigrette over time, so you may want to add a splash more vinegar before serving leftovers.