Save The first time I made this pearl couscous salad, I was rushing to bring something to a last minute potluck and had zero energy for anything complicated. I had a bag of those tiny pearl-shaped pasta pearls sitting in my pantry for months, never quite sure what to do with them. That day I just started throwing in whatever fresh vegetables I had from my farmers market run, and honestly? It became the dish everyone kept asking about. Now its my go-to when I want something that looks impressive but barely requires any actual cooking.
Last summer my sister came over for lunch and we sat on my back porch eating this salad straight from the bowl, picking out the extra feta pieces like they were prizes. She kept asking what was in the dressing and couldnt believe it was just olive oil, vinegar, and oregano. Sometimes the simplest combinations are the ones that stick with people longest.
Ingredients
- Pearl Couscous: These little pasta pearls toast up beautifully and absorb the vinaigrette while keeping their satisfying chew
- Vegetable Broth: Cooking the couscous in broth instead of water adds a subtle savory foundation that water just cannot provide
- Red Bell Pepper: brings natural sweetness and gorgeous color that makes the whole dish feel vibrant
- Cucumber: Adds refreshing crunch and balances the rich couscous with something light and cool
- Cherry Tomatoes: When they are in season they burst with juice, mixing their sweetness with the tangy dressing
- Red Onion: A little sharpness goes a long way, so keep it finely chopped for flavor without overwhelming
- Kalamata Olives: These bring that briny punch that screams Mediterranean without needing much else
- Feta Cheese: Salty and creamy, it ties all the vegetables together with richness
- Fresh Parsley: Do not skip this, it adds a bright herbal freshness that dried herbs cannot replicate
- Olive Oil: Use a decent one here since the dressing is so simple and the oil really shines through
- Red Wine Vinegar: Gives the dressing its tangy backbone and gorgeous deep color
- Dried Oregano: That classic Mediterranean herb that makes everything taste like it came from a Greek kitchen
Instructions
- Cook the couscous in broth:
- Bring your vegetable broth to a bubble and stir in the pearl couscous, then drop the heat to low and let it simmer gently until the liquid disappears and those tiny pearls turn tender
- Let it cool completely:
- Spread the cooked couscous on a baking sheet so it cools down fast and stops cooking, preventing it from becoming a gummy mess
- Prep all your vegetables:
- While the couscous chills, dice your bell pepper and cucumber into small pieces, halve those little cherry tomatoes, and finely chop the red onion
- Mix up the zesty vinaigrette:
- Whisk together the olive oil, red wine vinegar, dried oregano, and plenty of salt and pepper until it comes together into a smooth dressing
- Combine everything together:
- Toss the cooled couscous with all those colorful vegetables, pour over the dressing, and fold in the olives, feta, and fresh parsley until everything is coated
Save This salad has become my answer to every what should I bring text message, from summer barbecues to winter potlucks when everyone else is bringing heavy comfort food. There is something about those Mediterranean flavors that works in any season.
Making It Your Own
Once you have the basic formula down, this salad becomes a canvas for whatever looks good at the grocery store. I have thrown in roasted chickpeas for extra protein, diced avocado when I wanted something creamier, even grilled zucchini in late summer when my garden was exploding with it.
Serving Suggestions
This works as a standalone lunch with some crusty bread, or as a side alongside grilled chicken, fish, or even as part of a Mediterranean spread with hummus and pita. Sometimes I just eat a giant bowl of it for dinner when I want something filling but not heavy.
Storage And Meal Prep
The couscous will soak up more dressing as it sits, so you might want to whisk up a little extra vinaigrette when you eat leftovers. It keeps beautifully for three days and actually tastes better on day two when the oregano has really had time to infuse everything.
- Add the fresh parsley right before serving so it stays bright and doesnt get sad
- If taking this to a party, keep the feta separate until the last minute so it does not get mushy
- Bring the dressing in a small jar and toss it in right before serving to keep vegetables crisp
Save Every time I make this I am reminded that the best dishes are often just really good ingredients treated simply and tossed together with love.
Recipe FAQ
- → How long does this dish stay fresh?
When stored in an airtight container in the refrigerator, this couscous salad will maintain its freshness and flavor for up to 3 days. It's often even better the next day as the flavors meld.
- → Can I substitute the pearl couscous?
Absolutely. If pearl couscous isn't available, you can use regular fine couscous, quinoa, or even small pasta shapes like orzo for a similar texture and base. Adjust cooking times accordingly.
- → How can I make this a vegan dish?
To adapt this for a vegan diet, simply omit the feta cheese entirely or substitute it with a plant-based feta alternative. Ensure your vegetable broth is also vegan-friendly.
- → What are some good additions to this salad?
Enhance the flavor and texture with additions like artichoke hearts, roasted red peppers, chickpeas for extra protein, or toasted pine nuts for crunch. Grilled zucchini or eggplant also work well.
- → Is it better served warm or cold?
This versatile dish can be enjoyed both warm and chilled. Serving it chilled allows the flavors to fully meld, making it an excellent option for meal prep or picnics. Warm provides a comforting meal.
- → Can I use fresh oregano instead of dried?
Yes, you can! If using fresh oregano for the vinaigrette, use about 3 teaspoons (or 1 tablespoon) of finely chopped fresh leaves to achieve a similar flavor intensity to 1 teaspoon of dried oregano.