A vibrant mix of pearl couscous, fresh vegetables, and olives, dressed in a zesty vinaigrette with feta and herbs.
# Components:
→ Grains
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
# Directions:
01 - Bring vegetable broth to a boil over medium-high heat in a medium saucepan. Stir in pearl couscous, reduce heat to low, cover, and simmer for 10 minutes until liquid is absorbed and grains are tender, stirring occasionally.
02 - Remove saucepan from heat and spread cooked couscous evenly on a baking sheet. Allow to cool for 10 minutes, fluffing occasionally with a fork to release steam.
03 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, pitted 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 and well combined.
05 - Add cooled couscous to the vegetable mixture. Pour dressing over salad and toss gently to coat all ingredients evenly without crushing the vegetables.
06 - Fold in chopped parsley and taste for seasoning adjustment. Serve immediately at room temperature or refrigerate for 30 minutes to allow flavors to meld together.
