Mediterranean Pearl Couscous (Printable Version)

Toasted pearl couscous with fresh vegetables, olives, and feta in oregano 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 extra virgin olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - Salt and pepper to taste

# Method:

01 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous, 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 evenly on 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 feta cheese in a large mixing bowl.
04 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until well emulsified.
05 - Add cooled couscous to the vegetable mixture. Pour vinaigrette over ingredients and toss gently to combine. Fold in chopped parsley and adjust seasoning as needed.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to develop. Serve warm or chilled according to preference.

# Expert Suggestions:

01 -
  • The pearl couscous has a satisfying bite that regular couscous just can't match, almost like tiny pasta pillows.
  • It tastes better after sitting in the fridge, which means you can make it ahead and actually enjoy your own party.
  • You can eat it warm, cold, or room temperature without losing any of the brightness.
02 -
  • Don't rinse the couscous after cooking or you'll wash away the flavor from the broth and end up with bland little beads.
  • If the couscous is even slightly warm when you add the feta, it will soften and blend in rather than staying in distinct crumbles.
  • The salad gets better overnight as the dressing soaks in, but add the parsley fresh each time you serve it or it turns brown.
03 -
  • Toast the pearl couscous in a dry pan for a few minutes before adding the broth if you want even deeper nutty flavor.
  • Use a mix of red, yellow, and orange cherry tomatoes if you can find them; the extra color makes it look like you tried harder than you did.
  • If you're making it ahead, hold back half the dressing and toss it in just before serving so nothing gets soggy.
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