# What you'll need:
→ Grain
01 - 1 cup pearl couscous (Israeli couscous)
02 - 2 cups vegetable broth
→ 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
→ Additions
07 - 1/4 cup kalamata olives, pitted and chopped
08 - 1/4 cup feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped
→ Dressing
10 - 2 tablespoons olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - Salt and pepper to taste
# How to make it:
01 - In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Stir in the pearl couscous, then reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally, until the liquid is absorbed and couscous is tender.
02 - Remove from heat and spread couscous on a baking sheet to cool for 10 minutes.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, olives, and feta cheese in a large mixing bowl.
04 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
05 - Add cooled couscous to the mixing bowl with vegetables. Pour dressing over and toss gently to combine, then fold in chopped parsley.
06 - Taste and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
