Mediterranean Pearl Couscous (Printable)

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

# Ingredient List:

→ Grain

01 - 1 cup pearl couscous (Israeli 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:

01 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous and reduce heat to low. Cover and simmer for approximately 10 minutes, stirring occasionally, until liquid is absorbed and couscous reaches tender consistency.
02 - Remove saucepan from heat and spread couscous onto a baking sheet. Allow to cool for 10 minutes.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese in a large mixing bowl.
04 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
05 - Add cooled couscous to the mixing bowl with vegetables. Pour dressing over mixture and toss gently to combine thoroughly.
06 - 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 tastes even better the next day, which means less work when you need it most.
  • Every bite has crunch, creaminess, and tang all at once without feeling heavy.
  • You can serve it warm right after tossing or cold straight from the fridge.
  • It travels beautifully to picnics, work lunches, and backyard dinners.
02 -
  • Don't skip spreading the couscous on a baking sheet, clumping happens fast if you leave it in the pot.
  • Add the parsley at the very end or it will wilt and lose its color.
  • Taste before serving, sometimes it needs an extra pinch of salt or a splash more vinegar depending on your feta and olives.
03 -
  • Toast the pearl couscous in a dry pan for a minute before cooking it in broth, it deepens the flavor and adds a nutty edge.
  • If you're serving this at a potluck, bring the dressing separately and toss it just before serving so nothing gets soggy.
  • Use a wide, shallow bowl for tossing, it makes mixing easier and keeps delicate ingredients like feta from turning to mush.
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