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Greek Pearl Couscous Salad
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30-Minute Greek Pearl Couscous Salad for Sunday Meal Prep

Prep Time10 minutes
Cook Time20 minutes
Servings: 3

Ingredients

For the Couscous:

  • 1½ cups pearl couscous
  • 2 cups water or vegetable broth broth adds more flavor
  • 1 tbsp olive oil for toasting
  • ½ tsp salt

For the Salad:

  • 2 cucumbers roughly diced
  • 2 medium tomatoes roughly diced
  • ½ cup kalamata olives pitted and halved
  • 5 oz feta cheese cubed or crumbled (use real block feta, not pre-crumbled)
  • ⅓ cup fresh parsley chopped
  • 2 tbsp fresh dill or dried oregano
  • Black pepper and salt to taste

For the Dressing:

  • 3 tbsp extra virgin olive oil use a good quality one – it makes a real difference here
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • ½ tsp salt
  • Black pepper to taste

Instructions

  • Cook the couscous - I heat 1 tablespoon of olive oil in a pot and add the dry pearl couscous. I toast it for a minute or two until it turns slightly golden. It’s a small step, but it gives it that deeper, slightly nutty flavor. Then I add the ½ teaspoon of salt and pour in the 2 cups of water or broth. I bring it to a boil, lower the heat, and let it simmer covered for about 10 minutes until all the liquid is absorbed. No draining needed. Once it’s done, I let it sit for a few minutes, fluff it with a fork, and transfer it to a large bowl to cool slightly.
  • Prep and add the salad ingredients - While the couscous is cooling, I roughly dice the cucumbers and tomatoes. I keep the pieces a little bigger so the salad has that more rustic feel. Then I add them to the bowl along with the olives, parsley, and dill (or oregano) and give everything a light mix.
  • Make the dressing - In a small bowl, I whisk together the olive oil, fresh lemon juice, dried oregano, salt, and black pepper. It’s simple, but it really brings everything together.
  • Combine everything - I pour the dressing over the couscous and vegetables and toss everything gently so it’s evenly coated.
  • Add the feta last - I always add the feta at the end. If I’m using cubes, I keep them a bit larger so they hold their shape. If I’m crumbling it, I do it fresh right before adding. Then I gently fold it in so it doesn’t break down too much.
  • Taste and adjust - At the end, I taste and adjust if needed. Sometimes it needs a little more lemon juice or a pinch of salt or pepper.