Mediterranean Pearl Couscous Salad (Printable)

A vibrant grain salad featuring fluffy pearl couscous, fresh vegetables, olives, and feta in a tangy herb dressing.

# 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 Steps:

01 - Bring 2 cups of vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in 1 cup pearl couscous and return to a boil.
02 - Reduce heat to low, cover with a lid, and simmer for approximately 10 minutes, stirring occasionally, until all liquid absorbs and couscous achieves a tender consistency.
03 - Remove from heat and distribute couscous evenly across a baking sheet. Allow to cool for 10 minutes to stop the cooking process.
04 - While couscous cools, combine diced red bell pepper, diced cucumber, halved cherry tomatoes, chopped red onion, chopped kalamata olives, and crumbled feta cheese in a large mixing bowl.
05 - Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, and salt and pepper to taste in a small bowl until fully emulsified.
06 - Add cooled couscous to the vegetable mixture and pour prepared dressing over top. Toss gently to ensure even coating and distribution.
07 - Fold in chopped fresh 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 in the fridge for days without getting mushy or sad, which means you can actually pack it for lunch without regret.
  • The warm couscous meeting cold vegetables creates this texture thing that feels fancy but requires zero skill.
  • You can eat it straight from the bowl standing at the counter and still feel like you made something worthwhile.
02 -
  • If you don't cool the couscous before mixing, the feta will melt into a gooey mess and the cucumbers will wilt like sad little flags.
  • Taste the dressing before you pour it over everything because once it's in, there's no going back from undersalted or too sharp.
  • Don't skip spreading the couscous on a baking sheet, dumping it straight into the bowl creates a steamy clump that refuses to separate.
03 -
  • Toast the pearl couscous in a dry pan for a minute before boiling if you want a deeper, nuttier flavor that makes people ask what you did differently.
  • Use the best olive oil you have for the dressing because it's one of only four ingredients and you'll absolutely taste the difference.
  • If your feta is too salty, rinse it quickly under cold water before crumbling to tame the brine without losing the tang.
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