Mediterranean Pearl Couscous (Printable Version)

Tender pearl couscous with cucumber, bell pepper, olives, and feta in oregano vinaigrette. Vegetarian-friendly.

# 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

# How to Make It:

01 - Bring 2 cups vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in 1 cup pearl couscous.
02 - Reduce heat to low, cover, and simmer for approximately 10 minutes, stirring occasionally, until liquid is fully absorbed and couscous reaches tender consistency.
03 - Remove from heat and spread couscous evenly on a baking sheet to cool for 10 minutes.
04 - While couscous cools, combine diced red bell pepper, cucumber, halved cherry tomatoes, finely chopped red onion, kalamata olives, and crumbled feta cheese in a large mixing bowl.
05 - In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, salt, and pepper.
06 - Transfer cooled couscous to the mixing bowl with vegetables. Pour dressing over ingredients and toss gently to combine.
07 - Fold in chopped parsley, taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Advice:

01 -
  • It tastes like summer even when it's snowing outside, bright and zingy without trying too hard.
  • You can eat it straight from the bowl or pack it for lunch three days running without it turning sad and soggy.
  • It's the rare dish that makes you look like you know what you're doing in the kitchen when really you just boiled some couscous and chopped things.
02 -
  • Do not skip spreading the couscous on a baking sheet to cool, because if you dump hot couscous directly onto cold vegetables, everything will steam and turn limp and sad.
  • Add the parsley at the very end, not earlier, or it will wilt and darken and lose that fresh pop of color that makes the dish look alive.
03 -
  • Toast the pearl couscous in a dry pan for a minute before adding the broth, it deepens the flavor and gives it a subtle nuttiness that makes people ask what your secret is.
  • Rinse the chopped red onion under cold water for thirty seconds to take the harsh edge off without losing the sharpness, it's a trick I learned from a Greek friend who always knew how to balance bite with sweetness.
Go Back