Save My neighbor handed me a bowl of this over the fence one summer evening, insisting I try it while it was still cold from her fridge. The tiny pearls had soaked up all the tangy vinaigrette, and every bite had this satisfying pop of cucumber or tomato. I asked for the recipe immediately, and she laughed, saying it was just what she threw together when her garden exploded with vegetables. Now I make it whenever I need something that tastes like effort but really isn't.
I brought this to a potluck once, worried it would seem too simple next to all the casseroles and baked dishes. By the time I left, three people had asked me to text them the recipe, and someone admitted they'd gone back for thirds. One friend said it reminded her of a trip to Greece, which felt like the highest compliment. I realized then that sometimes the most memorable food is the kind that doesn't try too hard.
Ingredients
- Pearl couscous: These little toasted orbs have a nutty flavor and chewy bite that regular couscous can't match, and they hold their shape no matter how long they sit in dressing.
- Vegetable broth: Cooking the couscous in broth instead of water gives it a savory depth right from the start, so every grain tastes seasoned.
- Red bell pepper: The sweetness cuts through the briny olives and tangy vinegar, plus the color makes the whole bowl look vibrant and inviting.
- Cucumber: Diced cucumber adds a crisp, refreshing crunch that keeps the dish from feeling too heavy or rich.
- Cherry tomatoes: Halved tomatoes release just enough juice to mingle with the dressing, creating little pockets of brightness.
- Red onion: A small amount of finely chopped red onion brings a sharp bite that mellows as it sits, adding complexity without overwhelming.
- Kalamata olives: Their briny, fruity flavor is essential for that Mediterranean character, and chopping them ensures you get a bit in every forkful.
- Feta cheese: Crumbled feta adds creamy, salty pops throughout, though you can skip it entirely for a vegan version that still tastes complete.
- Fresh parsley: Chopped parsley at the end keeps things bright and herbal, tying all the flavors together with a fresh finish.
- Olive oil: A good quality olive oil makes the dressing silky and rich, coating every ingredient without feeling greasy.
- Red wine vinegar: The acidity balances the richness and brings out the sweetness in the vegetables, making everything taste more alive.
- Dried oregano: This single herb does all the heavy lifting for that classic Mediterranean vibe, earthy and a little floral.
Instructions
- Boil the broth:
- Bring the vegetable broth to a rolling boil in a medium saucepan over medium-high heat. You want it bubbling actively before adding the couscous so it cooks evenly.
- Simmer the couscous:
- Stir in the pearl couscous, reduce the heat to low, and cover the pan, letting it simmer gently for about 10 minutes and stirring occasionally until the liquid is absorbed and the grains are tender. If it starts sticking, lower the heat a bit more.
- Cool the couscous:
- Spread the cooked couscous out on a baking sheet in an even layer and let it cool for 10 minutes. This stops the cooking and prevents clumping, giving you fluffy, separate pearls.
- Prep the vegetables:
- While the couscous cools, toss the diced bell pepper, cucumber, halved cherry tomatoes, red onion, olives, and feta into a large mixing bowl. The colors alone will make you excited to eat.
- Whisk the dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until it emulsifies into a smooth, tangy dressing. Taste it and adjust the salt or vinegar to your liking.
- Combine everything:
- Add the cooled couscous to the bowl of vegetables, pour the dressing over the top, and toss gently to coat every ingredient evenly. Be gentle so the feta doesn't completely break down.
- Finish and serve:
- Fold in the chopped parsley, taste once more, and adjust the seasoning if needed. Serve it right away or refrigerate for 30 minutes to let the flavors meld into something even more delicious.
Save One afternoon I made this for myself and ate it straight from the bowl while standing at the counter, reading a book between bites. It felt like the kind of meal that didn't need an occasion or an audience to be worth making. Sometimes the best recipes are the ones that treat you well even when no one else is watching.
Serving Suggestions
This salad works beautifully as a side dish next to grilled chicken or lamb, but I often eat it as a main with some crusty bread on the side. It's equally good at room temperature or cold, so you can pack it for lunch without worrying about reheating. If you want to make it more substantial, toss in a can of drained chickpeas or some grilled shrimp. I've also served it on a platter at barbecues, and it always disappears faster than I expect.
Storage and Make Ahead
You can store this in an airtight container in the fridge for up to three days, and honestly, it tastes even better on day two when everything has marinated together. If you're planning to make it ahead, prepare everything except the parsley and feta, then add those just before serving so they stay fresh and vibrant. The couscous will absorb some of the dressing as it sits, so you might want to drizzle a little extra olive oil and vinegar over it before serving leftovers. I've never tried freezing it, and I wouldn't recommend it since the vegetables would get mushy.
Variations and Substitutions
If you can't find pearl couscous, quinoa or even regular couscous will work, though the texture won't be quite as chewy and satisfying. For a gluten-free version, quinoa is your best bet, and it adds a nice nutty flavor of its own. You can swap the vegetables based on what you have: roasted red peppers, artichoke hearts, or diced zucchini all fit right in. I've made a vegan version by skipping the feta entirely, and it still tastes bright and complete, especially if you add a handful of toasted pine nuts for richness.
- Try adding a squeeze of lemon juice at the end for an extra citrusy kick.
- Toss in some fresh mint or basil along with the parsley for a different herbal note.
- If you like heat, a pinch of red pepper flakes in the dressing will wake everything up.
Save This is one of those recipes I return to when I want something reliable, colorful, and easy, the kind of dish that makes me feel capable in the kitchen without demanding too much. I hope it becomes one of your go-to meals, too.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare this dish up to 3 days in advance. Store it in an airtight container in the refrigerator. The flavors actually improve after the couscous has time to absorb the dressing. You may want to refresh it with a drizzle of olive oil before serving.
- → What can I substitute for pearl couscous?
You can substitute pearl couscous with quinoa for a gluten-free option, regular couscous for a finer texture, or orzo pasta for a similar appearance. Adjust cooking times according to the package instructions of your chosen grain.
- → How do I make this vegan?
Simply omit the feta cheese or replace it with a plant-based cheese alternative. The dish is already vegetarian and the remaining ingredients are naturally vegan-friendly. Use vegetable broth instead of chicken broth as well.
- → Can this be served warm or cold?
This dish is delicious both ways. Serve it warm immediately after preparation for a comforting meal, or refrigerate it for 30 minutes to chill and allow the flavors to meld together for a refreshing salad-style dish.
- → What other vegetables can I add?
Feel free to customize with artichoke hearts, roasted red peppers, chickpeas, sun-dried tomatoes, or diced zucchini. These additions will enhance the texture and provide additional Mediterranean flavors while maintaining the dish's fresh character.
- → How do I prevent the couscous from clumping?
After cooking, spread the couscous on a baking sheet to cool for 10 minutes. This allows excess moisture to evaporate and prevents clumping. Fluffing it with a fork during cooling also helps separate the grains before mixing with other ingredients.