Tender pearl couscous, crisp veggies, and feta tossed in a zesty oregano vinaigrette. A bright, flavorful Mediterranean dish.
# List of ingredients:
→ 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
→ Enhancements
07 - 1/4 cup kalamata olives, pitted and chopped
08 - 1/4 cup feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped
→ Oregano 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
# How to make it:
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 absorbed and grains are tender. Stir occasionally to prevent sticking.
02 - Remove saucepan from heat. Transfer cooked couscous to a baking sheet and spread in an even layer to cool for 10 minutes, allowing grains to separate and reach room temperature.
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 dressing over salad and toss gently to coat evenly without crushing ingredients.
06 - Fold in chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.
