Pin Last summer, my neighbor returned from a trip to Santorini and couldn't stop talking about a simple couscous salad she'd eaten at a tiny taverna. I spent weeks trying to recreate it from her description, bringing different versions to potlucks until my friends finally voted this the winner. Now whenever I make it, my kitchen fills with that bright Mediterranean energy.
I brought this to a backyard barbecue last month and watched my cousin's eyes light up after her first bite. She's not usually adventurous with vegetarian dishes, but she went back for thirds and asked for the recipe before she even finished her plate. Something about the salty olives and sweet tomatoes just works magic together.
Ingredients
- 1 cup pearl couscous: Those tiny toasted pearls absorb broth beautifully and hold their shape way better than regular couscous
- 2 cups vegetable broth: I learned the hard way that broth makes a huge difference compared to water, infusing every pearl with flavor
- 1 medium red bell pepper, diced: The sweetness balances everything perfectly and adds gorgeous color
- 1 medium cucumber, diced: English cucumbers work best since they have fewer seeds and stay crunchier
- 1 cup cherry tomatoes, halved: Look for ones that feel heavy and slightly soft, they're sweeter that way
- 1/4 cup red onion, finely chopped: Soak it in cold water for 10 minutes if you want to mellow the sharp bite
- 1/4 cup kalamata olives, pitted and chopped: These add that essential briny punch that makes it taste authentic
- 1/4 cup feta cheese, crumbled: Don't be tempted to add more, a little goes a long way
- 1/4 cup fresh parsley, chopped: Flat leaf parsley has way more flavor than curly, though either works
- 2 tablespoons olive oil: Use the good stuff here since the dressing is simple
- 1 tablespoon red wine vinegar: Adds just the right amount of brightness without overwhelming
- 1 teaspoon dried oregano: Rub it between your fingers before adding to wake up the oils
- Salt and pepper, to taste: Remember the feta and olives are already salty, go easy on the salt
Instructions
- Get the couscous started:
- Bring your vegetable broth to a bubbly boil and stir in the pearl couscous, listening for that gentle sizzling sound
- Let it simmer:
- Reduce heat to low, cover, and cook for about 10 minutes, giving it an occasional stir until all that flavorful broth disappears into the pearls
- Cool it down fast:
- Spread the hot couscous on a baking sheet, breaking up any clumps, and let it cool while you prep everything else
- Pile up the vegetables:
- In your largest mixing bowl, combine the red bell pepper, cucumber, cherry tomatoes, red onion, olives, and feta until it looks like a rainbow confetti
- Whisk up the magic:
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until it looks smooth and inviting
- Bring it all together:
- Add the cooled couscous to your vegetable bowl, pour the dressing over everything, and toss gently until each pearl is coated and happy
- Finish with fresh herbs:
- Fold in the chopped parsley, taste a bite, and adjust the seasoning before serving or chilling
Pin My now-husband admits the first time he came over for dinner and saw this on the table, he was secretly disappointed it looked so simple. Three servings later, he asked if I could make it for our wedding picnic. Sometimes the simplest dishes are the ones that steal hearts.
Making It Your Own
I've discovered that roasted red peppers add this gorgeous smoky depth, and chickpeas make it hearty enough for a full meal. My sister adds avocado right before serving, which isn't traditional but honestly works. Think of this recipe as a canvas, not a rulebook.
Perfect Pairings
This couscous has become my go-to for summer entertaining because it pairs with practically everything. Grilled chicken, lamb kabobs, or even a simple crusty bread turn it into a feast. Last week I served it alongside stuffed grape leaves and my guests thought I'd spent hours cooking.
Storage and Meal Prep
The beauty of this salad is that it actually improves with time. The flavors marry and deepen in the fridge, making it ideal for weekday lunches. I've started making double batches just to keep some on hand for those busy nights when cooking feels impossible.
- Store it in a glass container with a tight lid, it keeps beautifully for three days
- Add the parsley just before serving leftovers to keep it bright and fresh
- If it seems dry after chilling, a splash of olive oil and lemon juice perks it right up
Pin Every time I make this salad, I'm transported back to that tiny Greek island, even if just for a few minutes. Food has this magical way of carrying memories, and this one's become a delicious staple in my kitchen story.
Recipe Q&A
- → How do I cook the pearl couscous perfectly for this dish?
Bring vegetable broth to a boil, then stir in the pearl couscous. Reduce heat to low, cover, and simmer for about 10 minutes until absorbed and tender. Spreading it on a baking sheet to cool ensures it doesn't get mushy.
- → Can this be made suitable for a vegan diet?
Absolutely. To make this dish vegan-friendly, simply omit the crumbled feta cheese, or substitute it with your favorite plant-based feta alternative. All other ingredients are naturally vegan.
- → Is this served warm or chilled?
This versatile dish is delicious served either warm or chilled, depending on your preference. Many find the flavors meld beautifully after chilling for at least 30 minutes.
- → What if I don't have pearl couscous?
While pearl couscous offers a unique texture, you can substitute it with regular couscous or quinoa for a different but equally delightful result. Adjust cooking times according to the package directions for your chosen grain.
- → How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it a great make-ahead option.
- → Are there any other additions I could include?
Yes, feel free to get creative! Artichoke hearts, roasted red peppers, sun-dried tomatoes, or chickpeas make excellent additions that boost texture and flavor, adding more Mediterranean flair.