# What You Need:
→ 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:
01 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous and mix well.
02 - Reduce heat to low, cover the saucepan, and simmer for approximately 10 minutes, stirring occasionally, until liquid is completely absorbed and couscous reaches a tender consistency.
03 - Remove from heat and spread the cooked couscous evenly on a baking sheet to cool for 10 minutes.
04 - While couscous cools, add diced red bell pepper, cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese to a large mixing bowl.
05 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until fully emulsified.
06 - Add the cooled couscous to the vegetable mixture. Pour the prepared dressing over the salad and toss gently until evenly coated.
07 - Fold in the chopped fresh parsley, taste and adjust seasonings as needed. Serve immediately at room temperature or refrigerate for 30 minutes to allow flavors to meld before serving.
