Pin The first time I made this pearl couscous salad, I was rushing to put something together for a last minute potluck. Everyone kept asking me for the recipe, and honestly, I felt a little guilty admitting how incredibly simple it was to throw together.
My neighbor Maria brought something similar to a summer block party years ago, and I could not stop going back for seconds. She told me the secret was letting the couscous cool completely before tossing it with the dressing so those little pearls really absorb all the flavors.
Ingredients
- 1 cup pearl couscous: These toasted pasta pearls have such a satisfying chew, much more interesting than regular couscous
- 2 cups vegetable broth: Cooking the couscous in broth instead of water adds a subtle savory foundation that builds throughout the salad
- 1 medium red bell pepper, diced: The sweetness balances beautifully with the salty olives and tangy feta
- 1 medium cucumber, diced: Provides refreshing crunch and keeps the salad light and summery
- 1 cup cherry tomatoes, halved: Bursting little pockets of brightness that pop when you bite into them
- 1/4 cup red onion, finely chopped: Just enough sharpness to cut through the rich dressing
- 1/4 cup kalamata olives, pitted and chopped: These briny gems are the Mediterranean soul of the dish
- 1/4 cup feta cheese, crumbled: Creamy tangy pockets that make everything taste more luxurious
- 1/4 cup fresh parsley, chopped: Bright herbaceous notes that wake up the whole bowl
- 2 tablespoons olive oil: The silky base that carries all the flavors together
- 1 tablespoon red wine vinegar: Just enough acidity to make the vegetables sing
- 1 teaspoon dried oregano: That classic Mediterranean aroma that instantly transports you to a sunny patio
- Salt and pepper, to taste: Essential for pulling all the components into harmony
Instructions
- Toast and simmer the couscous:
- Bring the vegetable broth to a boil in a medium saucepan, stir in the pearl couscous, then reduce heat to low, cover, and simmer for about 10 minutes until the liquid is absorbed and the pearls are tender but still have a little bounce.
- Cool the grains properly:
- Spread the cooked couscous on a baking sheet and let it cool for 10 minutes, giving it a gentle stir halfway through so steam escapes and those tiny pearls firm up instead of turning gummy.
- Prep the fresh vegetables:
- While the couscous cools, combine the diced red bell pepper, cucumber, cherry tomatoes, red onion, olives, and crumbled feta in a large mixing bowl.
- Whisk up the zesty dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified and fragrant.
- Bring everything together:
- Add the cooled couscous to the vegetables, pour the dressing over everything, and toss gently until each pearl is coated and the ingredients are evenly distributed.
- Finish with fresh herbs:
- Fold in the chopped parsley, taste a bite, and adjust the seasoning if needed, then serve right away or refrigerate for 30 minutes to let the flavors develop even more.
Pin This salad has become my go to contribution for summer gatherings because it holds up beautifully at room temperature and people always assume it took way more effort than it actually did. Something about that combination of textures and bright Mediterranean flavors just makes people happy.
Make It Your Own
Once you have the basic formula down, this salad is incredibly forgiving to substitutions based on what you have in the fridge or what looks good at the market.
Serving Suggestions
This works beautifully as a standalone light lunch, but it is also substantial enough to serve alongside grilled fish, roasted chicken, or even as part of a larger mezze spread with hummus and warm pita.
Storage and Meal Prep
The salad keeps exceptionally well in the refrigerator for up to three days, making it perfect for weekday lunches. The couscous continues to absorb the dressing, so you might want to add a splash more vinegar and olive oil when serving leftovers.
- Store in an airtight container and give it a good stir before serving
- The feta will continue to release salty moisture, which actually enhances the flavors
- Add delicate fresh herbs like parsley right before serving leftovers to keep them vibrant
Pin Whether you are feeding a crowd or just prepping lunches for yourself, this salad brings that perfect balance of satisfying and refreshing to the table.
Recipe Questions
- → Can I prepare this Mediterranean Pearl Couscous ahead of time?
Yes, this dish is excellent for make-ahead meals. It can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. The flavors often deepen and meld beautifully over time, making it even more delicious.
- → What are some good substitutes for pearl couscous?
If you don't have pearl couscous, you can substitute it with regular couscous for a similar texture, or with quinoa for a gluten-free option. Remember to adjust the cooking time according to the package directions for your chosen grain.
- → How can I make this dish suitable for a vegan diet?
To make this dish vegan, simply omit the crumbled feta cheese or replace it with a high-quality plant-based feta alternative. Also, ensure that the vegetable broth you use is certified vegan.
- → What other ingredients could I add to enhance the flavor or texture?
This is a very versatile dish! Consider adding roasted red peppers, marinated artichoke hearts, or chickpeas for extra protein and fiber. Grilled eggplant or zucchini could also be wonderful additions to customize it to your taste.
- → Is this dish best served warm or cold?
This Mediterranean Pearl Couscous is delightful served both warm and chilled. Serving it chilled allows the flavors to fully develop and meld, offering a particularly refreshing experience, especially in warmer weather. If you prefer it warm, simply serve it immediately after preparation.
- → What is the total time required to make this dish?
This flavorful dish comes together efficiently. It requires approximately 15 minutes for preparation, 15 minutes for cooking the couscous, and an additional 10 minutes for the couscous to cool. The total active and passive time is around 40 minutes.