Tender pearl couscous, crisp cucumber, bell pepper, briny olives, and feta tossed in a zesty oregano vinaigrette for a vibrant meal.
# Ingredients:
→ Grain
01 - 1 cup pearl couscous (Israeli couscous)
02 - 2 cups vegetable broth (or chicken broth for non-vegetarian option)
→ 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 (omit for vegan option)
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
# Directions:
01 - Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in the pearl couscous, reduce heat to low, cover, and simmer for 10 minutes until liquid is absorbed and couscous is tender, stirring occasionally.
02 - Remove from heat and spread the cooked couscous on a baking sheet to cool for 10 minutes.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, olives, and feta cheese in a large mixing bowl.
04 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.
05 - Add cooled couscous to the vegetable mixture. Pour dressing over and toss gently to combine. Fold in chopped parsley, taste and adjust seasoning if needed. Serve immediately or refrigerate 30 minutes for flavors to meld.
