Mediterranean Pearl Couscous

My neighbor brought this to a potluck last spring, and I spent the entire afternoon chasing her down for the recipe. The couscous had this nutty chew, and every forkful tasted like someone bottled up a Greek island. I made it the following weekend and couldn't believe how simple it was. Now it's my go-to whenever I need something bright, filling, and ridiculously easy to pull together.

I started making this for summer picnics because it travels well and doesn't wilt like lettuce salads. One time I brought it to a family barbecue, and my uncle, who usually only eats meat, went back for thirds. He kept asking what made it so good, and I realized it was the toasted couscous and that hit of oregano in the dressing. It's one of those dishes that surprises people who think grain salads are boring.

Ingredients

• Pearl couscous: Toasting it in broth instead of water gives it a deeper flavor and keeps the grains from clumping together.
• Vegetable broth: This adds a savory backbone that plain water just can't match, and it's worth using a good quality one.
• Red bell pepper: The sweetness balances the brininess of the olives and feta beautifully.
• Cucumber: Adds a refreshing crunch that keeps the salad from feeling too heavy or dense.
• Cherry tomatoes: Halving them releases their juices into the dressing, making everything taste brighter.
• Red onion: A little goes a long way, so chop it fine and don't skip the step of mixing it in early to mellow the bite.
• Kalamata olives: Their rich, fruity brine is essential to that Mediterranean punch.
• Feta cheese: Crumble it yourself instead of buying pre-crumbled for a creamier texture and better flavor.
• Fresh parsley: Don't use dried here, the fresh stuff adds a grassy brightness that ties everything together.
• Olive oil: Use a fruity extra virgin for the dressing, it makes a noticeable difference.
• Red wine vinegar: Just enough acidity to wake up all the other flavors without making it taste sharp.
• Dried oregano: This is the secret Mediterranean stamp, earthy and warm.

Instructions

Boil the broth:

Bring the vegetable broth to a rolling boil in a medium saucepan over medium-high heat. The bubbles should be vigorous and steady before you add the couscous.

Cook the couscous:

Stir in the pearl couscous, reduce the heat to low, cover, and simmer for about 10 minutes, stirring occasionally until the liquid is fully absorbed and the grains are tender with a slight chew.

Cool it down:

Spread the cooked couscous on a baking sheet in an even layer and let it cool for 10 minutes. This stops the cooking and prevents it from turning mushy when you mix it with the cold vegetables.

Prep the vegetables:

While the couscous cools, combine the diced red bell pepper, cucumber, cherry tomatoes, red onion, olives, and feta in a large mixing bowl. Toss gently so the feta doesn't break down too much.

Make the dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until it's smooth and slightly thickened.

Combine everything:

Add the cooled couscous to the bowl with the vegetables, pour the dressing over, and toss gently until everything is evenly coated. Be gentle so the feta stays in creamy chunks.

Finish and serve:

Fold in the chopped parsley, taste, and adjust the seasoning with more salt, pepper, or a splash of vinegar if needed. Serve right away or chill for 30 minutes to let the flavors meld together.

Save

The first time I made this for a friend who'd just moved into a new apartment, we ate it straight from the bowl on her empty living room floor. She said it felt like a little escape in the middle of unpacking chaos. That's when I realized this dish has a way of lifting the mood in a room, no matter what's going on around it.

Storing and Serving

This salad keeps beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen overnight as the couscous soaks up the dressing. If you're serving it cold, let it sit at room temperature for about 10 minutes before eating so the olive oil in the dressing loosens up. You can serve it warm, at room temperature, or chilled, and it works every single way.

Customizing the Salad

I've tossed in artichoke hearts, roasted red peppers, and chickpeas depending on what I have around. Once I added leftover grilled zucchini and it was incredible. If you want more protein, white beans or grilled chicken fold in easily. For a vegan version, skip the feta or swap it for a crumbly plant-based cheese, and the dish still feels complete and satisfying.

What to Serve It With

This pairs beautifully with grilled fish, roasted chicken, or lamb skewers. I've also served it alongside hummus and pita as part of a mezze spread. It's sturdy enough to stand alone as a light lunch, especially if you add a handful of chickpeas or a hard-boiled egg on top.

• Pack it in a jar for an easy work lunch that won't get soggy.
• Double the batch if you're feeding a crowd, it disappears fast.
• If you're making it ahead, hold off on adding the parsley until just before serving.

Save

This recipe has become one of those reliable friends in my kitchen, the kind that shows up when I need something easy, colorful, and satisfying. I hope it brings a little Mediterranean sunshine to your table, too.

Recipe Questions & Answers

→ What makes pearl couscous different from regular couscous?

Pearl couscous, also known as Israeli couscous, consists of larger spherical granules that are toasted during production. This gives them a nutty flavor and chewy, pasta-like texture that holds up well in salads, unlike finer regular couscous which becomes fluffy when steamed.

→ Can I make this dish ahead of time?

Absolutely. This Mediterranean couscous actually improves after resting as the vinaigrette penetrates the grains. Store in an airtight container for up to 3 days. The texture remains excellent, though you may want to add fresh parsley right before serving.

→ What's the best way to achieve fluffy pearl couscous?

Simmer the couscous in broth rather than water for added flavor, stir occasionally to prevent sticking, and spread the cooked grains on a baking sheet to cool. This stops the cooking process and prevents clumping while maintaining individual grain texture.

→ How can I make this vegan?

Simply omit the feta cheese or replace it with a plant-based alternative. The combination of olives, vegetables, and herb vinaigrette provides plenty of savory depth. You could also add avocado or toasted pine nuts for creaminess.

→ What proteins pair well with this couscous?

Grilled chicken, shrimp, or lamb complement the Mediterranean flavors beautifully. For vegetarian options, serve alongside chickpeas, white beans, or add halloumi cheese. The dish also works as a complete meal on its own for lighter appetites.

→ Can I substitute other grains?

Quinoa makes an excellent gluten-free substitute with similar cooking time. Orzo pasta works well for the same texture profile. Regular couscous can be used but will yield a lighter, fluffier result rather than the chewy bite of pearl couscous.