Save to Pinterest My neighbor handed me a container of this salad at a summer potluck, and I ate it standing in her driveway. The couscous had soaked up all the tangy dressing overnight, the feta was salty and sharp, and the cucumbers still had snap. I asked for the recipe before I even said hello to anyone else. Now it lives in my weekly rotation, especially when the farmers market is overflowing with peppers and tomatoes.
I brought this to a picnic once, and three people asked if I ordered it from a restaurant. One friend scraped the bowl clean with a spoon and texted me two days later asking for the recipe again because she lost the first one I sent. It became my signature bring-along dish, the one people expect now when they see my name on the potluck list.
Ingredients
- Pearl couscous: These little toasted orbs hold onto dressing better than any pasta, and they have a nutty chew that makes the whole salad more satisfying.
- Vegetable broth: Cooking the couscous in broth instead of water adds a savory backbone that plain water just cant deliver.
- Red bell pepper: Sweet, crunchy, and colorful, it brings a slight char flavor even when raw, especially if you pick one thats deeply red and firm.
- Cucumber: I use English cucumbers because theyre less watery and the seeds dont turn everything soggy after a day in the fridge.
- Cherry tomatoes: Halve them so they release a little juice into the salad, it becomes part of the dressing.
- Red onion: Chop it fine and rinse it under cold water if the bite is too strong, it mellows out but still adds sharpness.
- Kalamata olives: Briny, meaty, and a little funky, they give the salad that unmistakable Mediterranean punch.
- Feta cheese: Crumble it yourself from a block, the pre-crumbled stuff is drier and doesn't melt into the warm couscous the same way.
- Fresh parsley: Dont skip this, it brightens everything and makes the whole bowl taste fresher than it has any right to.
- Olive oil: Use something you'd actually dip bread into, the flavor comes through here.
- Red wine vinegar: Sharp and fruity, it cuts through the richness of the olive oil and cheese without overpowering the vegetables.
- Dried oregano: A little goes a long way, it smells like summer and ties all the Mediterranean flavors together.
Instructions
- Boil the broth:
- Bring the vegetable broth to a rolling boil in a medium saucepan over medium-high heat, then stir in the pearl couscous. The broth should bubble enthusiastically before you add the grains.
- Simmer the couscous:
- Lower the heat to a gentle simmer, cover the pot, and let it cook for about 10 minutes, stirring once or twice so nothing sticks to the bottom. The couscous is done when its tender and has absorbed all the liquid.
- Cool it down:
- Spread the cooked couscous onto a baking sheet in an even layer and let it sit for 10 minutes. This stops it from overcooking and keeps the grains from clumping into a sticky mass.
- Prep the vegetables:
- While the couscous cools, dice the bell pepper and cucumber into small, bite-sized pieces, halve the cherry tomatoes, chop the red onion fine, and toss everything into a large mixing bowl with the olives and feta. You want all the pieces roughly the same size so every forkful is balanced.
- Whisk the dressing:
- In a small bowl, combine olive oil, red wine vinegar, dried oregano, salt, and pepper, then whisk it hard until it emulsifies into a smooth, tangy dressing. Taste it and adjust the salt or vinegar if it needs more punch.
- Toss it all together:
- Add the cooled couscous to the bowl with the vegetables, pour the dressing over the top, and toss everything gently with a big spoon until every grain is coated. Fold in the chopped parsley last so it stays bright green.
- Let it rest:
- Serve it right away if youre impatient, or cover and refrigerate it for 30 minutes to let the flavors marry. Either way works, but I think it tastes best after a little sit.
Save to Pinterest I made this the night before a long drive once, packed it in a cooler, and ate it cold at a rest stop with a plastic fork. The sun was setting, the parking lot was empty, and that salad tasted better than any diner meal Ive ever had on the road. Sometimes the simplest meals in the strangest places remind you why you love cooking in the first place.
Make It Your Own
Ive tossed in chickpeas when I needed more protein, swapped the feta for goat cheese when thats what I had, and added artichoke hearts from a jar when I wanted it to feel fancier. Roasted red peppers work beautifully if youve got a jar open, and a handful of toasted pine nuts makes it feel like a restaurant dish. This recipe is forgiving, it bends to whatever your pantry has to offer.
Storage and Leftovers
This keeps in the fridge for three days in an airtight container, and honestly, it gets better as it sits. The couscous drinks up the dressing, the onions mellow, and everything melds into one cohesive bite. I eat it straight from the container for lunch, sometimes adding a handful of arugula or spinach if I want more greens. If it seems dry after a day, drizzle a little more olive oil and toss it again.
Serving Suggestions
Ive served this as a side with grilled chicken, spooned it onto a bed of arugula for a bigger salad, and even stuffed it into pita bread with hummus for a quick lunch. It works warm, cold, or room temperature, which makes it perfect for picnics, potlucks, or meal prep. Pack it in a mason jar with the dressing on the bottom and shake it up before you eat.
- Pair it with grilled lamb, fish, or any protein that loves lemon and herbs.
- Serve it alongside tzatziki and warm pita for a full Mediterranean spread.
- Top it with a fried egg for breakfast, the yolk makes everything creamy and rich.
Save to Pinterest This salad has saved me more times than I can count, from last minute dinners to packed lunches to potlucks where I forgot to plan. Keep the ingredients on hand and youll always have something bright, filling, and delicious ready to go.
Recipe FAQs
- → Can I make this dish ahead of time?
Absolutely. This couscous actually improves after resting in the refrigerator for 30 minutes or longer, allowing the vinaigrette to penetrate the grains and vegetables. It stores well in an airtight container for up to 3 days.
- → Is pearl couscous the same as regular couscous?
No. Pearl couscous, also known as Israeli couscous, consists of larger, spherical pasta-like granules that require simmering in liquid, unlike regular couscous which steams quickly. Pearl couscous has a chewier, more substantial texture perfect for salads.
- → What can I substitute for feta cheese?
For a vegan version, omit the feta entirely or use a plant-based feta alternative. You could also substitute with diced avocado for creaminess, or add extra olives and a sprinkle of nutritional yeast for savory depth.
- → Can I add protein to make it more filling?
Certainly. Chickpeas, white beans, or grilled chicken breast work wonderfully. You could also serve alongside grilled fish or shrimp. The neutral base of pearl couscous pairs well with most proteins.
- → Is this suitable for gluten-free diets?
Traditional pearl couscous contains wheat, so it's not gluten-free. However, you can easily substitute quinoa, cooked similarly in vegetable broth, for a gluten-free version that maintains the texture and flavor profile.