Mediterranean Pearl Couscous (Printer-friendly)

Light and satisfying grain bowl featuring fluffy couscous, vibrant vegetables, olives, and feta in an herb 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

# Directions:

01 - In a medium saucepan, bring vegetable broth to a boil 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 is tender.
02 - Remove from heat and spread couscous on a baking sheet to cool for 10 minutes.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, olives, and 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 mixing bowl with vegetables and pour vinaigrette over the mixture. Toss gently to combine.
06 - Fold in chopped parsley, taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • It tastes better the longer it sits, which means lunch prep actually works in your favor instead of turning sad and soggy.
  • You can eat it warm right after tossing or pull it straight from the fridge, and both versions feel like completely different meals.
  • Every ingredient pulls its weight, so you're not just filling space with lettuce or boring grains.
  • It travels well to picnics, potlucks, or desk lunches without wilting, leaking, or losing its personality.
02 -
  • Cooling the couscous on a baking sheet is not optional, because if you toss it warm, the feta melts into goo and the cucumbers turn sad and wilted.
  • Taste your dressing before you pour it over everything, because once it's in, you can't take it back, and under-seasoned couscous is a quiet tragedy.
  • If you're making this ahead, hold back half the parsley and feta and add them just before serving so they stay bright and fresh.
03 -
  • Toast the pearl couscous dry in the saucepan for a minute before adding the broth, it deepens the flavor and adds a layer of nuttiness you didn't know you needed.
  • Use a mix of green and kalamata olives if you want more complexity, and don't be shy with them, they're doing the heavy lifting on flavor.
  • If you're serving this to someone who says they don't like couscous, don't tell them what it is until after they've finished their second helping.
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