Save My neighbor Eleni showed up at my door one afternoon with a glass bowl tucked under her arm, still warm from her kitchen. She didn't say much, just handed it over with a knowing smile and told me to taste before asking questions. One forkful of those glossy, golden pearls mixed with sharp feta and bright parsley, and I understood why she'd walked across the street in her slippers. This wasn't just couscous; it was the kind of dish that makes you want to share it the moment it's ready.
I made this for a picnic once and forgot to pack forks. We ended up eating it straight from the container with our hands, scooping it onto pita bread like we were at a street market. The olives kept rolling away, and someone's kid declared the red onion too spicy, but no one stopped eating. By the time we packed up, the bowl was scraped clean and I had three people ask me to text them the recipe.
Ingredients
- Pearl couscous: These little orbs toast beautifully and hold their shape, giving you a satisfying chew that regular couscous can't match.
- Vegetable broth: Cooking the couscous in broth instead of water builds flavor from the inside out, so every pearl tastes seasoned.
- Red bell pepper: Sweet, crunchy, and colorful, it adds a pop that makes the bowl look as good as it tastes.
- Cucumber: Dice it small and keep the skin on for a refreshing crunch that balances the richness of the feta.
- Cherry tomatoes: Halve them so their juices mingle with the dressing and create little pockets of brightness.
- Red onion: A small amount, finely chopped, gives a sharp bite without overpowering the dish.
- Kalamata olives: Their briny, fruity flavor is the soul of this salad, so don't skimp or substitute with bland canned olives.
- Feta cheese: Crumble it yourself from a block for creamier, more flavorful pieces that won't turn rubbery.
- Fresh parsley: It's not just garnish; the herby freshness ties everything together and lightens the richness.
- Olive oil: Use a good one here since it's not cooked, and you'll taste the difference in every bite.
- Red wine vinegar: Its tanginess cuts through the richness and makes the vegetables taste even brighter.
- Dried oregano: This is the herb that whispers Mediterranean, earthy and warm without being heavy.
Instructions
- Boil the broth and cook the couscous:
- Bring your vegetable broth to a rolling boil in a medium saucepan, then stir in the pearl couscous and watch it bubble. Reduce the heat to low, cover, and let it simmer for about 10 minutes, stirring occasionally so nothing sticks to the bottom.
- Cool the couscous:
- Once the liquid is absorbed and the pearls are tender, spread them out on a baking sheet to cool for 10 minutes. This stops them from clumping and keeps them fluffy.
- Prep the vegetables:
- While the couscous cools, dice your bell pepper, cucumber, and tomatoes into bite-sized pieces and chop the red onion finely. Toss them into a large mixing bowl along with the olives and feta.
- Whisk the dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until it's smooth and emulsified. Taste it; it should be tangy and bright.
- Combine everything:
- Add the cooled couscous to the bowl with the vegetables, pour the dressing over the top, and toss gently so everything gets coated. Fold in the parsley, taste, and adjust the seasoning if it needs more salt or a splash more vinegar.
Save There was a Sunday afternoon when I made a double batch of this and took it to a potluck where everyone else brought casseroles and sheet cakes. I worried it would look plain next to all that cheese and frosting, but people kept coming back to the bowl, saying it was the one thing that didn't weigh them down. Someone even asked if they could take the leftovers home, which is the highest compliment at a potluck.
Serving Suggestions
This dish works warm straight from the stove or cold from the fridge, so it's perfect for meal prep or last minute gatherings. Serve it as a main for lunch or as a side next to grilled chicken, lamb, or roasted vegetables. I've also scooped it into pita pockets with extra feta and a drizzle of tahini, which turned it into the best packed lunch I've had in months.
Storage and Make Ahead
Store this in an airtight container in the fridge for up to three days, though it rarely lasts that long. The flavors actually deepen overnight, so making it a day ahead is a smart move. If it seems dry after sitting, stir in a splash of olive oil or a squeeze of lemon juice to bring it back to life.
Variations and Substitutions
If you can't find pearl couscous, quinoa or even regular couscous will work, though you'll lose that chewy texture. For a vegan version, leave out the feta or use a plant-based alternative that crumbles well. I've also stirred in canned chickpeas for extra protein, added artichoke hearts for more tang, or swapped the parsley for fresh mint when I want it to taste even brighter.
- Try roasted red peppers instead of raw for a smoky sweetness.
- Add a handful of toasted pine nuts or slivered almonds for crunch.
- Use chicken broth instead of vegetable if you're not keeping it vegetarian.
Save This is the kind of recipe you'll make once and then keep coming back to, changing little things each time until it feels like yours. Whether you eat it straight from the bowl standing at the counter or serve it at a table full of people, it's the taste of sunshine and simplicity.
Recipe FAQ
- → Can I make this ahead of time?
Yes, this actually tastes better after sitting for 30 minutes to let flavors meld. Store in an airtight container for up to 3 days in the refrigerator.
- → Is pearl couscous the same as regular couscous?
No, pearl couscous (also called Israeli couscous) consists of larger, toasted spherical pasta beads, while regular couscous is tiny granules. Pearl couscous has a chewier, more substantial texture.
- → What can I substitute for feta to make it vegan?
Simply omit the feta entirely for a dairy-free version, or use a plant-based feta alternative. The olives and zesty dressing provide plenty of savory depth without cheese.
- → Can I use quinoa instead of pearl couscous?
Absolutely. Quinoa makes an excellent gluten-free substitute. Cook 1 cup quinoa in 2 cups broth using the same method, though cooking time may increase to 15 minutes.
- → What other vegetables work well in this?
Artichoke hearts, roasted red peppers, chickpeas, diced zucchini, or fresh spinach all complement the Mediterranean flavors beautifully. Feel free to adapt based on what's in season.
- → Should I serve this warm or chilled?
Either way works perfectly. Serve slightly warm for a comforting side dish, or chilled straight from the refrigerator for a refreshing lunch salad.