Mediterranean Pearl Couscous with Vegetables (Printable)

Tender toasted couscous with fresh vegetables, olives, and feta in zesty oregano dressing

# What You 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:

01 - Bring vegetable broth to boil in medium saucepan over medium-high heat. Stir in pearl couscous.
02 - Reduce heat to low, cover, and simmer for approximately 10 minutes, stirring occasionally, until liquid is absorbed and couscous reaches tender consistency.
03 - Remove from heat and spread couscous evenly on baking sheet. Allow to cool for 10 minutes.
04 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, olives, and feta cheese in large mixing bowl.
05 - In small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until well blended.
06 - Add cooled couscous to mixing bowl with vegetables. Pour vinaigrette over mixture and toss gently to combine evenly.
07 - Fold in chopped parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Advice:

01 -
  • It tastes better after sitting for a few hours, so you can make it ahead and let the flavors do the work.
  • Every bite has texture: chewy couscous, crunchy cucumber, creamy feta, and a burst from the tomatoes.
  • It's flexible enough to serve warm on a cold night or cold on a hot afternoon.
02 -
  • Don't skip spreading the couscous out to cool, or it will turn gummy and clump together in the bowl.
  • Add the parsley at the very end so it stays bright green and doesn't wilt into the warm couscous.
  • Taste before serving; sometimes it needs an extra pinch of salt or a little more vinegar to really sing.
03 -
  • Toast the pearl couscous in a dry pan for a few minutes before cooking it in broth for a deeper, nuttier flavor.
  • If you're serving this cold, add the feta and parsley right before serving so they stay fresh and don't get soggy.
  • Always crumble your own feta from a block; pre-crumbled feta is coated in anti-caking agents that make it dry and flavorless.
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