Mediterranean Pearl Couscous (Print View)

Toasted pearl couscous with crisp vegetables, feta, and oregano vinaigrette for a Mediterranean-inspired dish.

# 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 olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - Salt and pepper to taste

# Step-by-Step Directions:

01 - Bring vegetable broth to boil in medium saucepan over medium-high heat. Stir in pearl couscous and reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally, until liquid is absorbed and couscous is tender.
02 - Remove from heat and spread couscous on 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 large mixing bowl.
04 - In small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
05 - Add cooled couscous to mixing bowl with vegetables. Pour dressing over 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 meld.

# Expert Suggestions:

01 -
  • It tastes even better the next day, which means lunch is already waiting for you.
  • Every ingredient stays crisp and bright, no wilting or sogginess even hours later.
  • You can serve it warm right off the stove or cold straight from the fridge and it works both ways.
  • It feels fancy enough for guests but easy enough to make on a Tuesday night.
02 -
  • Don't skip spreading the couscous on a baking sheet to cool, if you leave it in the pot it will steam and turn mushy.
  • Add the parsley at the very end so it stays bright green and doesn't wilt into the warm couscous.
  • If you're making this ahead, wait to add the feta until just before serving so it stays creamy and doesn't get soggy.
03 -
  • Toast the pearl couscous in a dry skillet for a few minutes before cooking it in broth, it adds a nutty depth that makes everyone ask what your secret is.
  • Use a microplane to zest a little lemon over the top just before serving, it brightens everything without making it taste citrusy.
  • If you're serving this at a party, double the recipe because people always come back for seconds.
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