Toasted pearl couscous with crisp vegetables, feta, olives, and oregano vinaigrette for a fresh Mediterranean meal.
# What you need:
→ Grain
01 - 1 cup pearl 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 extra virgin olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - Salt and pepper to taste
# How to make it:
01 - Bring 2 cups vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in 1 cup pearl couscous.
02 - Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally, until liquid is absorbed and couscous reaches tender consistency.
03 - Remove from heat and spread couscous evenly on a baking sheet. Allow to cool for 10 minutes.
04 - In a large mixing bowl, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese.
05 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.
06 - Add cooled couscous to the vegetable mixture. Pour dressing over and toss gently to combine thoroughly.
07 - Fold in chopped parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.
