Mediterranean Pearl Couscous (Printable Version)

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

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

# How To Make:

01 - Bring 2 cups 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 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 vinaigrette over all ingredients and toss gently to evenly coat.
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 Suggestions:

01 -
  • It tastes better after sitting in the fridge, so you can make it ahead and actually enjoy your guests.
  • The couscous soaks up the dressing without getting mushy, and every bite stays interesting.
02 -
  • Don't skip spreading the couscous out to cool, if you toss it warm with the vegetables, the cucumber will get soggy and sad.
  • Rinse your chopped red onion under cold water for 30 seconds if raw onion tends to overpower your palate, it softens the sharpness without losing the crunch.
03 -
  • Toast the pearl couscous in a dry skillet for two minutes before cooking it in broth, the nutty flavor deepens and makes the whole dish richer.
  • Use a vegetable peeler to shave ribbons of cucumber instead of dicing it for a fancier presentation that still tastes just as good.
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