Enjoy tender pearl couscous, fresh veggies, and a zesty oregano vinaigrette. A bright, flavorful Mediterranean-inspired creation.
# What you'll need:
→ Grain Base
01 - 1 cup pearl couscous (Israeli couscous)
02 - 2 cups vegetable broth
→ Fresh 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
→ Mix-ins and Garnish
07 - 1/4 cup kalamata olives, pitted and chopped
08 - 1/4 cup feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped
→ Oregano Vinaigrette
10 - 2 tablespoons olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - Salt and freshly ground black pepper to taste
# Method:
01 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous, reduce heat to low, cover, and simmer for approximately 10 minutes. Stir occasionally until liquid is fully absorbed and couscous reaches tenderness.
02 - Remove saucepan from heat. Spread cooked couscous evenly across a baking sheet and allow to cool for 10 minutes, preventing clumping and preparing for salad assembly.
03 - Combine diced red bell pepper, cucumber, halved cherry tomatoes, chopped red onion, kalamata olives, and crumbled feta cheese in a large mixing bowl.
04 - Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until emulsified.
05 - Add cooled couscous to the vegetable mixture. Pour vinaigrette over salad and toss gently to distribute evenly. Fold in chopped parsley. Adjust seasoning with additional salt and pepper if desired.
06 - Serve immediately for best texture or refrigerate for 30 minutes to allow flavors to meld. Salad holds well chilled for up to 3 days in an airtight container.
