Mediterranean Pearl Couscous (Printable)

Toasted pearl couscous with crisp vegetables, olives, and feta in oregano vinaigrette.

# What You'll Need:

→ Grain

01 - 1 cup pearl couscous (Israeli 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 Guide:

01 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous.
02 - Reduce heat to low, cover, and simmer for approximately 10 minutes, stirring occasionally, until liquid is absorbed and couscous reaches tender consistency.
03 - Remove from heat and spread couscous evenly on a baking sheet. Allow to cool for 10 minutes.
04 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, kalamata olives, and feta cheese in a large mixing bowl.
05 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.
06 - Add cooled couscous to the vegetable mixture. Pour dressing over and toss gently to combine all ingredients.
07 - Fold in chopped parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Tips:

01 -
  • It holds up beautifully in the fridge, tasting even better the next day when the flavors have had time to become friends.
  • The toasted couscous adds a chewy, satisfying texture that makes this feel like a real meal, not just a side dish.
  • You can serve it warm on a chilly evening or cold straight from the fridge on a summer afternoon.
  • It comes together in less time than it takes to watch a sitcom episode, yet tastes like you spent all day in the kitchen.
02 -
  • Don't skip spreading the couscous on a baking sheet to cool, or it will clump together like a stubborn brick and ruin the texture.
  • Add the parsley at the very end after tossing, because stirring it in too early bruises the leaves and turns them dark and sad.
  • Taste the dressing before you pour it over everything, because once it's mixed in, it's too late to fix if it's too tart or bland.
03 -
  • Toast the pearl couscous in a dry pan for a few minutes before adding the broth, and it'll develop a deeper, nuttier flavor that makes the dish unforgettable.
  • If your couscous turns out a little dry, drizzle in a tablespoon of warm broth or olive oil and toss gently to bring it back to life.
  • Always taste and adjust the seasoning right before serving, because cold temperatures dull flavors and you might need an extra pinch of salt or splash of vinegar.
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