Tender pearl couscous with crisp vegetables, olives, and feta, tossed in a zesty vinaigrette. A bright taste of the Mediterranean.
# Components:
→ Grain Base
01 - 1 cup pearl couscous (Israeli couscous)
02 - 2 cups vegetable broth
→ Fresh 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
→ Mix-ins
07 - 1/4 cup kalamata olives, pitted and chopped
08 - 1/4 cup feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped
→ Vinaigrette
10 - 2 tablespoons olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - Salt and freshly ground black pepper to taste
# Directions:
01 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous, reduce heat to low, cover, and simmer for 10 minutes until liquid is fully absorbed and grains are tender. Stir occasionally to prevent sticking.
02 - Remove saucepan from heat and transfer cooked couscous to a baking sheet. Spread evenly and let cool for 10 minutes to room temperature, which prevents vegetables from wilting when combined.
03 - While couscous cools, combine diced red bell pepper, cucumber, halved cherry tomatoes, chopped red onion, kalamata olives, and crumbled feta cheese in a large mixing bowl.
04 - Whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl until emulsified.
05 - Add cooled couscous to the vegetable mixture. Pour vinaigrette over the top and toss gently until evenly distributed. Fold in chopped parsley. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.
