Mediterranean Pearl Couscous Salad
Instructions
- 1
Bring vegetable broth to a boil in a medium saucepan. Add pearl couscous, reduce heat to low, cover, and simmer for 10-12 minutes until tender and liquid is absorbed.
- 2
Fluff couscous with a fork and transfer to a large bowl. Let cool for 10 minutes.
- 3
Meanwhile, dice cucumber and bell pepper into small cubes. Halve cherry tomatoes. Finely dice red onion. Pit and halve olives if whole.
- 4
Crumble feta cheese into chunks. Chop parsley and mint leaves.
- 5
For the dressing, whisk together lemon juice, olive oil, minced garlic, and oregano in a small bowl. Season with salt and pepper.
- 6
Add all vegetables, olives, feta, and herbs to the cooled couscous. Pour dressing over the salad and toss gently to combine.
- 7
Let salad rest for 15 minutes to allow flavors to meld. Taste and adjust seasoning if needed.
- 8
Serve at room temperature or chilled. Can be made up to 2 days ahead.
Chef's Note
"The key to a great couscous salad is letting it cool completely before adding the vegetables - this prevents wilting and keeps everything crisp. For a vegan version, simply omit the feta or substitute with chickpeas for added protein."
