Pearl couscous with cucumber, peppers, olives, feta, and oregano vinaigrette in a vibrant Mediterranean dish.
# List of Ingredients:
→ Grain
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
# How to Make It:
01 - Bring 2 cups vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in 1 cup pearl couscous and reduce heat to low. Cover and simmer for approximately 10 minutes, stirring occasionally, until liquid is fully absorbed and couscous is tender.
02 - Remove from heat and spread couscous evenly on a baking sheet. Allow to cool for 10 minutes at room temperature.
03 - While couscous cools, combine diced red bell pepper, diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped kalamata olives, and crumbled feta cheese in a large mixing bowl.
04 - In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, and salt and pepper to taste until emulsified.
05 - Transfer cooled couscous to the large bowl with vegetables. Pour dressing over the mixture and toss gently to combine all components evenly.
06 - Fold in 1/4 cup chopped fresh parsley. Taste and adjust seasoning as needed. Serve immediately at room temperature or refrigerate for 30 minutes to allow flavors to develop.
