This vibrant pearl couscous combines fresh vegetables, briny olives, and feta in a zesty oregano vinaigrette for a bright, flavorful experience.
# Components:
→ 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
# Method:
01 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous, reduce heat to low, cover, and simmer for 10 minutes until liquid is absorbed and couscous is tender. Stir occasionally.
02 - Remove saucepan from heat. Spread cooked couscous evenly on a baking sheet and let cool for 10 minutes to prevent vegetables from wilting.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese in a large mixing bowl.
04 - Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until emulsified.
05 - Add cooled couscous to the vegetable mixture. Pour vinaigrette over the salad and toss gently to coat evenly. Fold in chopped parsley. Taste and adjust seasoning as needed.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld together. Store leftovers in an airtight container for up to 3 days.
