A vibrant Mediterranean-inspired dish featuring pearl couscous, fresh vegetables, olives, and feta in a bright oregano dressing. Light and satisfying.
# 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 Make It:
01 - Bring vegetable broth to a boil over medium-high heat in a medium saucepan. Stir in pearl couscous.
02 - Reduce heat to low, cover, and simmer for approximately 10 minutes, stirring occasionally, until liquid is fully absorbed and couscous reaches desired tenderness.
03 - Remove from heat and spread cooked couscous evenly on a baking sheet. Allow to cool for 10 minutes.
04 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, olives, and crumbled feta cheese in a large mixing bowl.
05 - Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until emulsified.
06 - Add cooled couscous to the vegetable mixture. Pour vinaigrette over top and toss gently to evenly distribute dressing.
07 - Fold in chopped parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.
