Save Pin My neighbor knocked on my door one August afternoon holding a bowl of this couscous, still cold from her fridge. She said she'd made too much for a picnic and thought I'd like some. One bite and I was standing on a sunlit Greek island I'd never visited. The next weekend, I was in my own kitchen, trying to recreate that exact flavor, and I've been making it ever since whenever I need a little escape without leaving home.
I brought this to a potluck once, worried it would seem too simple next to all the casseroles and layered dips. It was the first dish to disappear. Three people asked for the recipe before I even sat down, and one friend texted me the next morning to say she'd already made it for her family. That's when I realized simple doesn't mean forgettable.
Ingredients
- Pearl couscous: These little orbs toast beautifully and hold their shape, giving you a chewy bite that regular couscous can't match.
- Vegetable broth: Cooking the couscous in broth instead of water adds a savory depth that plain water just won't give you.
- Red bell pepper: Sweet and crunchy, it adds both color and a gentle sweetness that balances the salty olives and feta.
- Cucumber: Choose firm cucumbers and dice them small so every forkful gets that cool, refreshing crunch.
- Cherry tomatoes: Halve them so their juices mingle with the dressing and create little pockets of flavor.
- Red onion: Chop it finely so you get the sharpness without overpowering everything else.
- Kalamata olives: Their briny, fruity flavor is what makes this taste truly Mediterranean, don't skip them.
- Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled for creamier, more flavorful pieces.
- Fresh parsley: It brightens the whole dish and adds a grassy freshness that dried herbs can't replicate.
- Olive oil: Use a good quality one since it's a main flavor in the dressing, not just a background note.
- Red wine vinegar: It gives the dressing a tangy punch that wakes up all the other flavors.
- Dried oregano: A little goes a long way, it's the herb that whispers Greece into every bite.
Instructions
- Boil the broth:
- Bring your vegetable broth to a rolling boil in a medium saucepan over medium-high heat. The bubbling should be vigorous and steady.
- Cook the couscous:
- Stir in the pearl couscous, then reduce the heat to low and cover the pot. Let it simmer gently for about 10 minutes, stirring now and then, until the liquid disappears and the couscous is tender but still has a little chew.
- Cool it down:
- Spread the cooked couscous out on a baking sheet in a thin layer so it cools quickly and stops cooking. Let it sit for 10 minutes while you prep the vegetables.
- Prep the vegetables:
- While the couscous cools, dice the bell pepper and cucumber into small, uniform pieces, halve the cherry tomatoes, and chop the red onion finely. Toss everything into a large mixing bowl along with the chopped olives and crumbled feta.
- Make the dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until it's smooth and emulsified. Taste it and adjust the seasoning if you want more tang or salt.
- Combine everything:
- Add the cooled couscous to the bowl with the vegetables, then pour the dressing over the top. Toss everything gently with a big spoon or your hands until every piece is coated.
- Finish and serve:
- Fold in the chopped parsley, taste one more time, and adjust the seasoning if needed. You can serve it right away or pop it in the fridge for 30 minutes to let the flavors get to know each other.
Save Pin One summer evening, I packed this in a container and took it to the park for an outdoor concert. My friend and I sat on a blanket, sharing forkfuls straight from the bowl as the sun set behind the stage. It wasn't fancy, but it felt like the best meal I'd had all week, and I realized that sometimes the setting makes the food taste even better.
How to Store and Serve
This couscous keeps beautifully in an airtight container in the fridge for up to three days, and honestly, I think it tastes better on day two when the dressing has soaked into every grain. You can eat it cold straight from the fridge, let it come to room temperature, or even warm it gently in a skillet if you prefer it cozy. I've taken it to work in a mason jar, served it on a platter at barbecues, and eaten it alone at my kitchen counter at midnight, and it's been perfect every time.
Ways to Make It Your Own
Once you've made this a few times, you'll start seeing all the ways you can riff on it. I've stirred in chopped artichoke hearts when I had a jar open in the fridge, tossed in chickpeas to make it more filling, and swapped the red bell pepper for roasted red peppers from a jar when I was feeling lazy. You can use quinoa instead of couscous if you want it gluten-free, or try regular couscous if that's what you have on hand, just adjust the cooking time. For a vegan version, skip the feta or use a plant-based cheese, and it'll still be delicious.
A Few Last Thoughts
This is one of those recipes that rewards you for paying attention to the little things. Taste the dressing before you pour it, check the couscous as it cools, and don't be afraid to add an extra squeeze of lemon or pinch of salt at the end if it needs it. The beauty of this dish is that it's forgiving and flexible, so trust your instincts and make it yours.
- If your couscous seems dry after cooling, drizzle a little extra olive oil over it before adding the vegetables.
- Red onion can be sharp, so if you're sensitive to it, soak the chopped pieces in cold water for five minutes and then drain them.
- Leftovers are perfect stuffed into pita bread or served alongside grilled chicken or fish.
Save Pin This couscous has become my go-to when I want something that feels special but doesn't demand much from me. I hope it becomes one of your favorites too.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare it up to 3 days in advance. Store in an airtight container in the refrigerator and the flavors will actually meld beautifully over time.
- → What can I substitute for pearl couscous?
Quinoa works wonderfully as a gluten-free alternative, or you can use regular couscous for a lighter texture. Adjust cooking times accordingly.
- → How do I make this vegan?
Simply omit the feta cheese or replace it with your favorite plant-based cheese alternative. The dish remains flavorful and satisfying without it.
- → Should I serve this warm or cold?
Both options work perfectly. Serve it warm immediately after preparation, or refrigerate for 30 minutes to chill and allow the flavors to develop further.
- → What additional ingredients pair well with this dish?
Artichoke hearts, roasted red peppers, chickpeas, or sun-dried tomatoes make excellent additions that enhance both texture and Mediterranean flavor.
- → How do I prevent the couscous from clumping?
Spreading the cooked couscous on a baking sheet to cool allows steam to escape and prevents clumping, ensuring light and fluffy grains.