Mediterranean Pearl Couscous (Print Version)

Light Mediterranean couscous with vegetables, olives, feta and oregano vinaigrette.

# Ingredient List:

→ 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

# Cooking Directions:

01 - In a medium saucepan, bring vegetable broth to a boil 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 evenly on a baking sheet. Allow to cool for 10 minutes to stop the cooking process and prevent clumping.
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 emulsified.
05 - Add cooled couscous to the vegetable mixture. Pour prepared vinaigrette over ingredients and toss gently to ensure even coating without breaking vegetables.
06 - Fold in chopped fresh parsley. Taste and adjust seasoning as needed. Serve immediately at room temperature or refrigerate for 30 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together faster than takeout and tastes like you flew somewhere warm and coastal.
  • Every bite has texture: chewy pearls, crunchy cucumber, creamy feta, and briny olives all at once.
  • You can eat it cold from the fridge the next day and it somehow tastes even better.
02 -
  • Spread the couscous on a baking sheet to cool or it will steam itself into a gummy clump in the bowl.
  • Don't skip the resting time after tossing, the couscous needs those minutes to soak up the dressing and marry the flavors.
  • Taste before serving because the feta and olives are salty, and you might not need as much salt as you think.
03 -
  • Toast the pearl couscous in a dry pan for a minute before adding the broth to deepen the nutty flavor.
  • Use the best olive oil you have for the dressing because it's one of the main flavors and you'll taste the difference.
  • If you want the red onion milder, soak the chopped pieces in cold water for five minutes, then drain and pat dry before adding.
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