Save A neighbor handed me a jar of kalamata olives one summer afternoon and said they reminded her of home. I had pearl couscous in the pantry and a bell pepper sitting on the counter, so I started tossing things together without much of a plan. The kitchen smelled like oregano and olive oil, and by the time I finished, I had something that tasted like vacation. It became the dish I made whenever I needed a little brightness on a regular Tuesday.
I brought this to a potluck once and someone asked if I'd been to Greece recently. I hadn't, but the combination of salty feta, crunchy cucumber, and those chewy little pearls of couscous somehow captured that feeling anyway. It disappeared faster than anything else on the table. I've made it a dozen times since, tweaking it slightly each time, and it never gets old.
Ingredients
- Pearl couscous: These little spheres toast beautifully and hold their shape, giving you a satisfying chew that regular couscous just can't match.
- Vegetable broth: Cooking the couscous in broth instead of water adds a subtle depth that makes every bite more interesting.
- Red bell pepper: The sweet crunch balances the briny olives, and the color makes the whole bowl look alive.
- Cucumber: Dice it small so you get that cool, crisp contrast in every forkful without it taking over.
- Cherry tomatoes: Halved tomatoes release just enough juice to mingle with the dressing and keep everything from feeling dry.
- Red onion: A little sharpness wakes up the other flavors, but chop it fine so it blends in rather than dominates.
- Kalamata olives: Their meaty texture and tangy brine are what make this feel unmistakably Mediterranean.
- Feta cheese: Crumbled feta adds creamy pockets of salt that melt slightly into the warm couscous if you toss it in early.
- Fresh parsley: This isn't just garnish, it brings a grassy freshness that ties everything together at the end.
- Olive oil: Use a decent one here since it's not cooked, the flavor comes through clean and fruity.
- Red wine vinegar: Just enough acidity to brighten the whole dish without making it taste like a salad.
- Dried oregano: A little goes a long way, it smells like sunshine and tastes like a shortcut to the coast.
Instructions
- Boil the broth and cook the couscous:
- Bring the vegetable broth to a rolling boil in a medium saucepan, then stir in the pearl couscous and lower the heat. Cover it and let it simmer gently for about 10 minutes, stirring now and then until the liquid disappears and the pearls are tender with a slight chew.
- Cool the couscous:
- Spread the cooked couscous out on a baking sheet so it cools quickly and stops cooking. This prevents it from turning mushy and keeps each pearl distinct.
- Prep the vegetables:
- While the couscous cools, dice the bell pepper, cucumber, and tomatoes into small, even pieces and chop the red onion fine. Toss them all into a large mixing bowl along with the olives and feta.
- Make the dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until it emulsifies slightly. Taste it and adjust the seasoning so it's bright and balanced.
- Combine everything:
- Add the cooled couscous to the bowl of vegetables, pour the dressing over the top, and toss gently until everything is coated. Fold in the chopped parsley last so it stays vibrant and doesn't bruise.
- Rest and serve:
- Let the salad sit for a few minutes so the flavors get to know each other, or chill it in the fridge for half an hour if you prefer it cold. Taste once more and add a pinch more salt or a drizzle of olive oil if it needs it.
Save One evening I made this for myself and ate it straight from the bowl on the back porch while the sun went down. It wasn't fancy or planned, just good food at the right moment. That's when I realized this dish didn't need an occasion, it made regular moments feel a little more special all on its own.
Serving Suggestions
This works as a main dish for lunch or a hearty side next to grilled chicken or lamb. I've served it warm right after tossing, and I've pulled it cold from the fridge the next day, both ways have their charm. If you want to stretch it further, fold in some chickpeas or white beans for extra protein and a bit more heft.
Storage and Make Ahead
You can make this a few hours ahead and let it chill, the flavors actually improve as they sit together. It keeps well in an airtight container in the fridge for up to three days, though the cucumber may soften slightly. If you're meal prepping, hold off on adding the parsley and feta until just before serving so they stay fresh and bright.
Variations and Substitutions
Swap the pearl couscous for quinoa if you need it gluten free, or try regular couscous if that's what you have, just adjust the cooking time. Artichoke hearts, roasted red peppers, or sun dried tomatoes all fit right in without changing the spirit of the dish. For a vegan version, leave out the feta or use a plant based cheese, and it still tastes like the Mediterranean in a bowl.
- Add a handful of arugula or spinach right before serving for extra greens and a peppery bite.
- Toss in some toasted pine nuts or slivered almonds for a little crunch and richness.
- Squeeze fresh lemon juice over the top just before eating to wake up all the flavors one more time.
Save This dish reminds me that good food doesn't have to be complicated or take all day. Just a handful of fresh ingredients, a little time, and you've got something that feels like a small escape.
Recipe FAQs
- → 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 it a chewier texture and nutty flavor compared to the finer, fluffier traditional couscous.
- → Can I make this dish ahead of time?
Yes, this actually tastes better after chilling for 30 minutes to let flavors meld. Store in an airtight container for up to 3 days. The couscous may absorb some dressing, so add a splash more before serving.
- → How do I make this vegan?
Simply omit the feta cheese or substitute with a plant-based alternative. Use vegetable broth instead of chicken broth. The dish remains flavorful and satisfying without dairy.
- → What can I add for extra protein?
Chickpeas, white beans, or grilled chicken work beautifully. For a vegan protein boost, try adding quinoa alongside the couscous or incorporating diced tofu.
- → Can I serve this warm or chilled?
Both ways work wonderfully. Serve slightly warm for a comforting meal, or refrigerate for a refreshing cold salad. The flavors develop beautifully either way.
- → Is there a gluten-free option?
Yes, substitute pearl couscous with quinoa following the same cooking method. Quinoa provides similar texture and absorbs the oregano vinaigrette just as well.