Mediterranean Pearl Couscous Salad (Printable)

Toasted pearl couscous with crisp vegetables, briny olives, and feta in tangy oregano dressing.

# 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 boil in a medium saucepan over medium-high heat. Stir in 1 cup pearl couscous and return to boil.
02 - Reduce heat to low, cover saucepan, and simmer for approximately 10 minutes, stirring occasionally, until liquid is completely absorbed and couscous becomes tender.
03 - Remove from heat and spread couscous evenly on a baking sheet. Allow to cool for 10 minutes at room temperature.
04 - While couscous cools, combine diced red bell pepper, cucumber, halved cherry tomatoes, chopped red onion, 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, salt, and pepper in a small bowl until emulsified.
06 - Transfer cooled couscous to the bowl with vegetables. Pour dressing over mixture and toss gently to coat all ingredients evenly.
07 - Fold in 1/4 cup fresh chopped 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 beautifully at room temperature, so you can make it ahead without worrying about wilted greens or soggy textures.
  • Every bite has contrast: chewy couscous, crunchy cucumber, creamy feta, and briny olives all playing together.
  • The prep is forgiving, you can chop vegetables while the couscous simmers and still have time to spare.
  • It tastes even better after a few hours in the fridge, making it perfect for meal prep or potlucks.
02 -
  • Do not skip spreading the couscous on a baking sheet, I once left it in the pot to cool and ended up with a sticky, clumpy mess that no amount of stirring could fix.
  • Add the parsley last, tossing it in too early turns it dark and wilted, losing that bright pop of color and freshness.
  • If you make this ahead, wait to add the feta and parsley until just before serving so they stay vibrant and don't get soggy.
03 -
  • Toast the pearl couscous in a dry pan for a minute before simmering it in broth, this deepens the flavor and adds a subtle nuttiness that makes the dish taste more complex.
  • If your red onion tastes too sharp, soak the chopped pieces in cold water for five minutes, then drain and pat dry before adding them to the salad.
  • Always taste the salad after tossing and adjust the seasoning, sometimes it needs an extra pinch of salt or a splash more vinegar to make everything sing.
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