Pin It My tiny apartment kitchen smelled like summer the first time I made this pearl couscous salad, even though it was a rainy Tuesday in November. Id spent the morning missing a trip to Greece that never happened, and decided to bring the Mediterranean to my countertop instead.
I served this at my first dinner party back when I was still nervous about cooking for other people. My friend Sarah took three servings and asked for the recipe before shed even finished her first bite.
Ingredients
- 1 cup pearl couscous: These little toasted pearls are what make the salad so satisfying with their bouncy texture
- 2 cups vegetable broth: Cooking the couscous in broth instead of water builds flavor from the inside out
- 1 medium red bell pepper: Brings sweetness and crunch that contrasts beautifully with the salty olives
- 1 medium cucumber: Adds refreshing crispness and keeps every bite feeling light
- 1 cup cherry tomatoes: Halved they release just enough juice to make things interesting without making it soggy
- 1/4 cup red onion: Finely chopped so you get little bites of sharpness throughout
- 1/4 cup kalamata olives: These briny beauties are the soul of Mediterranean cooking
- 1/4 cup feta cheese: Creamy tangy pockets that make everything taste brighter
- 1/4 cup fresh parsley: Brings fresh herbal brightness that dried herbs just cant match
- 2 tablespoons olive oil: The foundation that carries all the flavors together
- 1 tablespoon red wine vinegar: Just enough acidity to wake up your palate
- 1 teaspoon dried oregano: That classic Mediterranean flavor that instantly transports you
Instructions
- Toast and simmer the pearls:
- Bring the vegetable broth to a bubble then stir in the couscous, lower the heat, and cover it up. Let it simmer for about 10 minutes until the liquid disappears and each pearl is tender.
- Spread and cool:
- Pour the cooked couscous onto a baking sheet in a single layer so it cools down quickly and stops cooking.
- Prep the colorful vegetables:
- While the couscous cools, toss the diced bell pepper, cucumber, halved tomatoes, red onion, olives, and crumbled feta into a large bowl.
- Whisk up the vinaigrette:
- In a small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper until everything comes together.
- Toss it all together:
- Slide the cooled couscous into the vegetables, drizzle with the dressing, and gently fold everything until combined.
- Finish with fresh herbs:
- Sprinkle in the chopped parsley, give it a final toss, and taste to adjust the seasoning.
Pin It 
This recipe has become my go-to for summer picnics and weekday lunches alike. Theres something about the combination of textures and bright flavors that makes even an ordinary Tuesday feel like a vacation.
Make It Your Own
Ive learned that this salad is incredibly forgiving and welcoming to whatever you have in the crisper drawer. Roasted red peppers add sweetness, artichoke hearts bring briny depth, and chickpeas make it hearty enough for a full meal.
Serving Suggestions
Warm or cold, this salad works beautifully either way. I love it alongside grilled fish or chicken, but honestly, a big bowl with nothing else has been my dinner more times than I care to admit.
Storage and Meal Prep
This keeps beautifully in the fridge for up to three days and actually develops more depth as the ingredients get to know each other. Just hold off on the parsley until serving time so it stays bright and fresh.
- Store in an airtight container and give it a good stir before serving
- If it seems dry, splash in a little more olive oil and vinegar
- The feta will get creamier over time, which some people prefer even more
Pin It Every time I make this, Im reminded that the simplest recipes, made with good ingredients and a little care, are often the ones that bring the most joy to the table.
Recipe Questions & Answers
- → Can I prepare this pearl couscous dish in advance?
Absolutely! This dish is excellent for meal prep. You can assemble it a day in advance and store it in an airtight container in the refrigerator. The flavors often meld and improve over time, making it even more delicious.
- → What's the best way to store leftovers?
Store any remaining couscous salad in an airtight container in the refrigerator for up to 3 days. It's often enjoyed chilled, making it perfect for grab-and-go meals.
- → Are there options to make this dish gluten-free or vegan?
Yes, it's very adaptable! To make it gluten-free, simply substitute the pearl couscous with an equal amount of cooked quinoa. For a vegan version, omit the crumbled feta cheese or use a high-quality plant-based feta alternative.
- → Can I add other vegetables or ingredients?
Definitely! This dish is highly customizable. Consider adding roasted red peppers, artichoke hearts, chickpeas for extra protein, or even sun-dried tomatoes for an additional layer of Mediterranean flavor. Adjust to your preferences!
- → What's the difference between pearl couscous and regular couscous?
Pearl couscous, also known as Israeli couscous, has larger, pasta-like granules and a chewier texture compared to the smaller, finer grains of traditional couscous. This makes it heartier and gives it a satisfying bite in salads.