Cook the couscous: Bring 3 cups broth to a boil in a medium saucepan. Add 2 cups pearl couscous, reduce heat to low, cover, and simmer for 10–12 minutes until the liquid is absorbed and the couscous is tender. Remove from heat, and place in large bowl to cool. Fluff them into separate grains as they are cooling.
2 cups pearl couscous, 1 teaspoon olive oil, 3 cups broth
Make the dressing: In a small bowl or jar, whisk together lemon juice, red wine vinegar, olive oil, garlic cloves, dried oregano, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
1 lemon, 1 teaspoon red wine vinegar, ¼ cup olive oil, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon salt, ⅛ teaspoon black pepper
Combine the salad: Once the couscous has cooled, transfer it to a large bowl. Add diced cucumber, cherry tomatoes, kalamata olives, chopped pepperoncini peppers, and diced red onion. Pour the dressing over the top and toss everything together until evenly coated.
1 diced cucumber, 1 pint cherry tomatoes, ½ cup kalamata olives, ⅓ cup pepperoncini peppers, 1 small red onion
Finish and serve: Top with crumbled feta and give the salad a gentle final toss. Serve immediately or refrigerate for up to 30 minutes to let the flavors meld.
½ cup crumbled feta
