Mediterranean Pearl Couscous Salad

My neighbor brought this to a potluck last summer, and I watched it disappear before the main course even hit the table. The colors alone stopped people in their tracks, but it was the way the toasted couscous soaked up that tangy vinaigrette that kept them coming back. I scribbled down her recipe on a napkin and made it three times that week. Now it's my go-to when I need something bright, filling, and ridiculously easy to pull together.

I made this for a picnic once and forgot to pack forks. We ended up eating it with our hands straight from the bowl, and somehow that made it even better. The little pearls of couscous rolled around with chunks of cucumber and bursts of tomato, and the feta crumbled everywhere. It became a running joke that this dish doesn't need utensils, just good company and a willingness to get a little messy.

Ingredients

• Pearl couscous: Also called Israeli couscous, these little spheres toast up beautifully and give the salad a hearty backbone that keeps you full without feeling heavy.
• Vegetable broth: Cooking the couscous in broth instead of water is the secret to building flavor from the inside out, so don't skip this step.
• Red bell pepper: The sweetness cuts through the brine of the olives and adds a satisfying crunch that fresh vegetables just do better than anything else.
• Cucumber: I like to dice it small so every bite gets a little cool, crisp contrast to the warm, tender couscous.
• Cherry tomatoes: Halving them releases their juice into the salad, which mingles with the dressing and makes everything taste brighter.
• Red onion: Chop it fine and rinse it under cold water if you're sensitive to the bite, but I love that little sharp edge it brings.
• Kalamata olives: They're meaty and rich, and their brine seasons the whole dish in a way that salt alone never could.
• Feta cheese: Crumbled feta melts just slightly into the warm couscous and adds a creamy, tangy note that ties everything together.
• Fresh parsley: This isn't just garnish, it's a flavor player that adds brightness and a grassy freshness you can't fake with dried herbs.
• Olive oil: Use a good one here, it's the base of your dressing and you'll taste the difference.
• Red wine vinegar: The acidity wakes up every other flavor and keeps the salad from feeling flat or one note.
• Dried oregano: This is what makes it taste unmistakably Mediterranean, earthy and warm and a little bit sunny.

Instructions

Boil the broth:

Bring your vegetable broth to a rolling boil in a medium saucepan over medium high heat, then stir in the pearl couscous. You'll hear it sizzle slightly as it hits the liquid, and that's a good sign.

Simmer until tender:

Lower the heat, cover the pan, and let it simmer gently for about 10 minutes, stirring now and then so nothing sticks to the bottom. The couscous should be plump and tender with all the broth absorbed.

Cool it down:

Spread the cooked couscous onto a baking sheet in a thin layer and let it cool for 10 minutes. This stops the cooking and keeps the pearls from clumping together.

Prep the vegetables:

While the couscous cools, toss your diced bell pepper, cucumber, tomatoes, red onion, olives, and feta into a large mixing bowl. The colors alone will make you smile.

Whisk the dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until it emulsifies into a smooth, tangy dressing.

Combine everything:

Add the cooled couscous to the bowl of vegetables, pour the dressing over the top, and toss gently until everything is coated. Be gentle so the feta doesn't turn to mush.

Finish and serve:

Fold in the chopped parsley, taste, and adjust the seasoning with more salt or vinegar if it needs it. Serve right away or chill it for 30 minutes to let the flavors meld together.

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The first time I served this at a family dinner, my uncle, who claims to hate salads, went back for seconds without a word. Later he asked if I'd made it with rice, because he couldn't believe something so satisfying could be a side dish. I didn't correct him, I just packed him a container to take home.

Serving Suggestions

This works beautifully as a light lunch on its own, but I've also served it alongside grilled chicken, lamb kebabs, or even a simple piece of seared fish. It's one of those dishes that plays well with others but doesn't need anything else to feel complete. If you're feeding a crowd, double the batch and watch it vanish.

Make It Your Own

I've stirred in canned chickpeas for extra protein, swapped the feta for crumbled goat cheese, and even added roasted red peppers when I had a jar open in the fridge. Artichoke hearts are another favorite addition, especially the marinated kind. The base recipe is forgiving, so don't be afraid to improvise with what you have on hand.

Storage and Leftovers

This keeps beautifully in an airtight container in the fridge for up to three days, and honestly, it tastes even better the next day once the flavors have had time to soak into the couscous. I like to bring it back to room temperature before serving, but my husband eats it straight from the fridge and swears it's perfect cold. If the salad seems a little dry after chilling, drizzle a bit more olive oil and vinegar over it before serving.

• Stir gently before serving to redistribute the dressing that may have settled at the bottom.
• Add a handful of fresh greens like arugula or spinach to stretch leftovers into a full meal.
• Pack it in a jar for lunch and it'll stay fresh and delicious until you're ready to eat.

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This is the kind of recipe that makes you look like you spent hours in the kitchen when you really didn't. Serve it at your next gathering and watch people lean in for seconds.

Recipe FAQ

→ Can I make this dish ahead of time?

Yes, this couscous actually improves after resting in the refrigerator. The flavors meld together beautifully, making it ideal for meal prep or preparing a day in advance.

→ What can I substitute for pearl couscous?

Quinoa works well for a gluten-free option, or regular couscous for a quicker cooking time. Orzo pasta would also provide a similar texture and Mediterranean feel.

→ Is this suitable for vegans?

Simply omit the feta cheese or replace it with a plant-based alternative. The vegetable broth and remaining ingredients are naturally vegan-friendly.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. The couscous may absorb some dressing, so toss with a splash of vinegar or olive oil before serving leftovers.

→ Can I add protein to this dish?

Chickpeas, grilled chicken, or shrimp would pair perfectly. You could also add toasted pine nuts or walnuts for extra crunch and protein.

→ Why toast the pearl couscous first?

Toasting creates a nutty, slightly caramelized flavor that adds depth to the dish. It also helps the couscous maintain its texture better when mixed with the dressing and vegetables.