Save to Pinterest Last summer my neighbor returned from Greece with this incredible couscous salad that disappeared in minutes at our block party. The way those toasted pearls soaked up the bright vinaigrette while crunchy vegetables added contrast changed how I think about grain salads forever. Now it's my go-to when I need something impressive but effortless for gatherings.
I made this for a friend who swore she hated grain salads, and she asked for the recipe before she even finished her first serving. Something about the briny olives, sweet peppers, and that tangy oregano dressing just works magic together.
Ingredients
- 1 cup pearl couscous: Toasted pasta pearls that create the perfect base for absorbing flavors
- 2 cups vegetable broth: Using broth instead of water adds depth from the very start
- 1 medium red bell pepper, diced: Brings sweetness and gorgeous color contrast
- 1 medium cucumber, diced: Adds refreshing crunch and coolness against the warm couscous
- 1 cup cherry tomatoes, halved: Little bursts of juiciness throughout every bite
- 1/4 cup red onion, finely chopped: Just enough sharpness to wake up all the other flavors
- 1/4 cup kalamata olives, chopped: Those salty, briny punches that make it unmistakably Mediterranean
- 1/4 cup feta cheese, crumbled: Creamy tang that ties everything together beautifully
- 1/4 cup fresh parsley, chopped: Bright herbal notes that make the whole dish feel fresh and alive
- 2 tablespoons olive oil: Rich foundation for the vinaigrette
- 1 tablespoon red wine vinegar: Perfect acidity to cut through the rich ingredients
- 1 teaspoon dried oregano: That classic Mediterranean herb that defines the flavor profile
- Salt and pepper, to taste: Essential for making all those flavors pop
Instructions
- Cook the pearl couscous to perfect tenderness:
- Bring the vegetable broth to a boil over medium-high heat, then stir in the pearl couscous. Reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally, until the liquid is fully absorbed and those pearls are beautifully tender.
- Cool the couscous properly:
- Remove from heat and spread the couscous on a baking sheet in a thin layer to cool for 10 minutes. This step prevents the vegetables from wilting and keeps each pearl distinct rather than clumpy.
- Prepare all your fresh vegetables:
- While the couscous cools, combine the diced red bell pepper, cucumber, halved cherry tomatoes, chopped red onion, olives, and crumbled feta in a large mixing bowl.
- Whisk together the zesty dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified and fragrant.
- Bring everything together:
- Add the cooled couscous to the bowl with the vegetables, pour the dressing over everything, and toss gently to combine without crushing those tender pearls.
- Add the finishing touch:
- Fold in the chopped parsley, taste, and adjust seasoning if needed before serving.
Save to Pinterest This salad has become my summer staple, the one dish that always gets requested for potlucks and patio dinners. There's something about eating it outdoors as the sun sets that makes it taste even more magical.
Making It Your Own
I've discovered that adding artichoke hearts or roasted red peppers transforms this into something even more special. Sometimes I throw in chickpeas when I want to make it a heartier main dish that still feels light and fresh.
Storage Wisdom
This salad keeps beautifully for up to three days in an airtight container, which is honestly part of its charm. The flavors develop and intensify, making leftover lunch something to actually look forward to instead of settle for.
Perfect Pairings
Serve this alongside grilled fish or chicken for a complete Mediterranean feast. It also works beautifully as part of a mezze spread with hummus, baba ganoush, and warm pita.
- Add a squeeze of fresh lemon right before serving for extra brightness
- Try swapping parsley for fresh mint or basil in a pinch
- A pinch of red pepper flakes adds lovely warmth without overwhelming
Save to Pinterest Whether you're feeding a crowd or just treating yourself to something special, this Mediterranean pearl couscous brings a little sunshine to every single bite.
Recipe Questions & Answers
- → What is pearl couscous?
Pearl couscous, also known as Israeli couscous, is a pasta-like grain made from semolina flour. It has a slightly chewy texture and absorbs flavors beautifully, making it an excellent base for various salads and dishes.
- → Can I prepare this dish in advance?
Absolutely! This dish is perfect for make-ahead meals. The flavors often meld and deepen when refrigerated, especially if allowed to sit for at least 30 minutes before serving. Store it in an airtight container for up to 3 days.
- → What are some good additions or substitutions?
To enhance the dish, consider adding artichoke hearts, roasted red peppers, or chickpeas for extra protein and texture. For grains, quinoa or regular couscous can be substituted for pearl couscous. For a vegan option, simply omit the feta cheese or use a plant-based alternative.
- → Is this dish suitable for special diets?
The base dish is vegetarian. For a vegan version, ensure you omit the feta cheese. It contains wheat from the couscous, so for a gluten-free diet, substitute the pearl couscous with quinoa or a gluten-free pasta option. Always check all ingredient labels.
- → How should I serve this couscous?
This versatile preparation can be enjoyed either warm or chilled. It works wonderfully as a light lunch, a vibrant side dish for grilled proteins, or a refreshing potluck contribution. Garnish with extra fresh parsley before serving.
- → What is the best way to cook pearl couscous for this dish?
For this preparation, boil vegetable broth, then stir in the pearl couscous. Reduce heat, cover, and simmer for about 10 minutes until tender and the liquid is absorbed. Spreading it on a baking sheet to cool slightly helps prevent it from clumping.