Save The first time I made this pearl couscous salad was during a heatwave when my apartment felt like a sauna. I stood over the stove, my glasses slightly fogged up as the broth came to a bubble, those tiny pearl-shaped beads bouncing around in the pot like they were having their own little party. When that toasty, nutty scent hit my nose, I knew this would be different from regular couscous something with actual personality and chew.
I brought this to a friends rooftop potluck last summer, and honestly, I was nervous it would get lost beside all the fancy grilled meats and pasta salads. Instead, the bowl emptied first, and three people texted me the next day asking for the recipe. Theres something about those briny kalamata olives and bright red wine vinegar that makes people instantly relaxed, like they suddenly found themselves vacationing on a Greek island.
Ingredients
- Pearl couscous: These larger toasted pasta pearls absorb flavor beautifully while keeping their satisfying chew, unlike traditional couscous which can turn mushy
- Vegetable broth: I use low sodium broth so the couscous cooks with a gentle savory base, but regular broth works fine too
- Red bell pepper: Provides sweetness and crunch, plus that gorgeous pop of red color that makes the whole dish look vibrant
- English cucumber: The thinner skin and fewer seeds mean you get all the crisp freshness without watery puddles at the bottom of your bowl
- Cherry tomatoes: They hold their shape better than larger tomatoes and burst with little pockets of juice when you bite into them
- Red onion: Finely chopped, it adds just enough sharp bite to cut through the rich feta and olives
- Kalamata olives: These bring that essential Mediterranean brininess I wouldnt skip, theyre the soul of the whole salad
- Feta cheese: Creamy tangy nuggets that crumble into the dressing and make everything feel indulgent
- Fresh parsley: Use flat leaf Italian parsley for the best flavor, it brings this bright herbal freshness that ties everything together
- Olive oil: Extra virgin is worth it here since the dressing is so simple and uncooked
- Red wine vinegar: Gives the dressing its signature bright zing that cuts through the richness of the couscous and cheese
- Dried oregano: The dried herb actually works better here than fresh because it blooms in the dressing and releases that classic Greek flavor
Instructions
- Cook the pearl couscous:
- Bring your broth to a boil over medium high heat, stir in the couscous, then lower the heat to a gentle simmer, cover, and let it cook for about 10 minutes until those little pearls have absorbed all the liquid and turned tender but still pleasantly chewy.
- Cool it down:
- Spread the hot couscous on a baking sheet in a thin layer, which helps it cool quickly and keeps the pearls from clumping together while you prep everything else.
- Prep the vegetables:
- While the couscous cools, dice your bell pepper and cucumber into small pieces, halve the cherry tomatoes, and finely chop that red onion.
- Make the dressing:
- Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until everything is emulsified and slightly thickened.
- Combine and toss:
- Add the cooled couscous to your bowl with all those prepped vegetables, olives, and feta, pour over the dressing, and gently toss until every pearl is coated and the vegetables are evenly distributed.
- Finish and serve:
- Fold in the chopped parsley, taste a bite to see if it needs more salt or vinegar, then either serve it right away while the couscous is still slightly warm or refrigerate for 30 minutes to let all those Mediterranean flavors meld together into something even better.
Save This salad has become my go to for meal prep Sundays because it somehow tastes even better on day two when the dressing has really worked its way into every pearl of couscous. I love opening my lunch container at work and having my coworkers ask what smells so delicious.
Making It Your Own
Sometimes I swap in chickpeas or diced artichoke hearts when I want to make it more filling, especially for dinner. Roasted red peppers from a jar add this incredible smoky sweetness that plays so nicely against the tangy feta.
Serving Suggestions
This works as a standalone lunch, but Ive also served it alongside grilled salmon or chicken kebabs for a complete Mediterranean feast. It travels beautifully to picnics and potlucks since there is nothing that needs to stay hot.
Storage And Make Ahead Tips
The salad keeps well in an airtight container in the refrigerator for up to three days, though the vegetables will soften slightly as time goes on. If you know you are meal prepping for the week, I recommend storing the dressing separately and tossing it right before serving.
- Hold back on adding the parsley until just before serving to keep it bright green and fresh
- If the couscous seems dry after refrigeration, splash in a little more olive oil and lemon juice
- This recipe doubles beautifully for larger gatherings or a weeks worth of lunches
Save Every time I make this, I am transported back to that sticky summer evening, realizing that sometimes the simplest ingredients can create something truly extraordinary.
Recipe Guide
- → Is this dish suitable for a vegan diet?
Yes, this Mediterranean pearl couscous can easily be made vegan. Simply omit the crumbled feta cheese or use a plant-based alternative. All other ingredients are naturally vegan-friendly.
- → What are some good substitutions for pearl couscous?
If pearl couscous isn't available or you prefer an alternative, you can substitute it with regular couscous or quinoa. Adjust cooking times according to package directions for your chosen grain.
- → Can I add other ingredients to enhance the flavor?
Absolutely! This dish is highly adaptable. Consider adding artichoke hearts, roasted red peppers, or chickpeas for extra texture and a deeper flavor profile. Grilled zucchini or eggplant would also be delicious.
- → How long can I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve over time, making it a great make-ahead option.
- → Should I serve this warm or chilled?
This Mediterranean pearl couscous is delicious served both warm or chilled, depending on your preference. Serving it chilled after allowing the flavors to meld for 30 minutes often enhances the overall taste.
- → What's the best way to cool the pearl couscous quickly?
After cooking, spread the hot pearl couscous in a single layer on a baking sheet. This increases the surface area, allowing it to cool down rapidly and prevent it from becoming clumpy or overcooked.