Save Last summer, my neighbor Maria brought over a container of this salad after I mentioned struggling with lunch ideas. She laughed and said it was the one dish her picky grandchildren never refuse, and after one bite I understood why completely.
Ive started making double batches on Sunday because my teenage daughter discovered it works beautifully as a after-school snack. Watching her actually choose vegetables over chips without any prompting from me might be the biggest kitchen victory of my year.
Ingredients
- Pearl couscous: These tiny pasta pearls toast beautifully in the dry pan before adding liquid, adding a nutty depth that regular couscous just cannot match
- Vegetable broth: Use a good quality broth here because those little pearls soak up flavor like tiny sponges while they simmer
- Red bell pepper: The sweetness balances everything perfectly and adds such gorgeous color that makes the whole dish feel celebratory
- English cucumber: I prefer English varieties because they stay crunchy longer and have thinner skins that do not need peeling
- Cherry tomatoes: They burst with little pockets of juice and sweetness that grape tomatoes somehow never achieve quite as well
- Red onion: Finely chopped adds just enough sharp bite to cut through the rich feta without overwhelming the delicate flavors
- Kalamata olives: Their briny punch is absolutely essential to achieving that authentic Mediterranean taste everyone loves
- Feta cheese: The salty creamy crumbles tie all the fresh vegetables together into something that actually feels like a complete meal
- Fresh parsley: Do not even think about using dried here because fresh brings a bright herbal lift that makes everything taste garden fresh
- Olive oil: Extra virgin is worth every penny here because its fruity notes become the backbone of the entire dressing
- Red wine vinegar: Provides the perfect acidic tang that makes all the vegetables taste more vibrant and alive
Instructions
- Toast and simmer the couscous:
- Bring your vegetable broth to a lively bubble over medium-high heat then stir in the couscous. Turn the heat down to low cover tightly and let it simmer gently for about 10 minutes until all those beautiful pearls have soaked up every drop of liquid and turned perfectly tender.
- Cool the couscous completely:
- Spread the cooked couscous across a baking sheet in an even layer and let it cool for at least 10 minutes. This step is crucial because warm couscous will make your vegetables wilt and your dressing separate.
- Prep all your fresh vegetables:
- While the couscous cools dice that red bell pepper and cucumber into neat little pieces halve your cherry tomatoes and finely chop enough red onion to add just the right amount of kick. Toss all these colorful vegetables plus those salty olives and crumbled feta into your largest mixing bowl.
- Whisk together the dressing:
- In a small bowl combine your olive oil red wine vinegar dried oregano and generous pinches of salt and pepper. Whisk until the mixture thickens slightly and looks perfectly emulsified.
- Bring everything together:
- Add your cooled couscous to the bowl with all those vegetables pour the dressing over everything and toss very gently until every single pearl is coated. Fold in the fresh parsley last so it stays bright and vibrant then taste and adjust the seasoning.
Save My brother-in-law who claims to hate salads texted me at midnight last week asking for the recipe after trying it at our family dinner. He said he has been making a batch every Sunday and eating it for lunch all week which feels like the ultimate compliment.
Make It Your Own
Sometimes I add roasted chickpeas for extra protein or toss in diced avocado when I want something creamier without the feta. During winter when tomatoes are sad and mealy I substitute roasted red peppers from a jar and honestly prefer it that way.
Serving Suggestions
This travels beautifully for potlucks and actually improves as it sits. I serve it alongside grilled chicken or fish but it absolutely holds its own as a light vegetarian main course with some crusty bread to soak up any extra vinaigrette.
Storage and Meal Prep
The couscous will continue absorbing the dressing as it sits so you might want to make a little extra vinaigrette if you plan to eat it over several days. Everything stays fresh in an airtight container for about three days though the vegetables will soften slightly each day.
- Add delicate ingredients like fresh herbs right before serving
- If taking to work pack the feta separately and add just before eating
- Bring the salad to room temperature for 20 minutes before serving leftovers
Save Every time I make this now I think of Maria standing in my kitchen laughing about how her husband still cannot pronounce the name but asks for it weekly.
Recipe Guide
- → How do I prevent the pearl couscous from sticking together?
After cooking, immediately spread the pearl couscous onto a baking sheet. This allows it to cool quickly and prevents clumping, ensuring a light, fluffy texture for your dish.
- → Can this dish be prepared in advance?
Yes, absolutely! This dish is excellent for meal prep. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors often meld and improve over time.
- → What are some good substitutions for pearl couscous?
If you don't have pearl couscous, you can easily substitute it with regular couscous or quinoa for a different texture and nutritional profile. Adjust cooking times according to the package instructions for your chosen grain.
- → How can I make this dish suitable for a vegan diet?
To make this entirely vegan, simply omit the crumbled feta cheese. Ensure you use a vegetable broth for cooking the couscous. You can also add a plant-based feta alternative if desired.
- → What other ingredients could I add to enhance the flavor?
For extra depth and texture, consider adding artichoke hearts, roasted red peppers, or chickpeas. Sun-dried tomatoes or a sprinkle of toasted pine nuts would also be delicious additions.
- → Is this dish best served warm or chilled?
This is a versatile dish that tastes wonderful both warm and chilled. Many prefer it chilled, especially during warmer months, as it allows the flavors of the vinaigrette to fully develop and infuse the ingredients.