Best Israeli couscous salad recipe (with feta)
Don't miss this Israeli couscous salad (a.k.a. pearl couscous salad) with an easy lemon dressing. It's one of the best Mediterranean recipes.
Servings: 4
Calories: 479kcal
Ingredients
For the couscous salad:
- 1 cup Israeli couscous
- 2 tablespoons olive oil (for sauteing the couscous)
- 1 full cup chopped cucumber
- 1 full cup sliced grape tomatoes
- ½ red onion, chopped
- 1 small bunch of fresh parsley, chopped
- ½ cup sliced olives
- 1 teaspoon dried oregano
- 7 oz feta cheese, cubed or crumbled
For the lemon-olive oil dressing:
- 1 teaspoon lemon zest
- 1 generous pinch of salt
- ½ teaspoon dried oregano
- 2 tablespoons fresh lemon juice
- 4 tablespoons e.v. olive oil
- ½ teaspoon dried garlic powder, optional
Instructions
- Cook the couscous: Lightly toast the couscous with the olive oil in a saucepan over medium heat until it starts to smell nutty. Add 4-5 cups of water and bring to aboil. Reduce heat and boil until al dente (about 8 minutes). Strain through a large sieve, rinse with cold water and strain again.
- Make the salad: Mix the couscous with the rest of the ingredients for the salad in a large bowl.
- Make the dressing: Transfer the ingredients for the dressing in a jar and shake well to combine and emulsify.
- Mix: Pour the dressing over the couscous salad and toss well to combine. Taste and adjust the seasonings. This salad is even better after it's chilled in the fridge for a few hours.
Video
Notes
- You can use regular tomatoes instead of grape tomatoes
- I normally don't use garlic in this salad, but if you especially like the flavor you can use ½ a teaspoon of dried garlic powder (for mild taste) or 1 minced garlic clove (for stronger taste).
- You can use capers instead of olives.
- You can use dill weed, fresh coriander or fresh mint instead of parsley (or a mix of the above)
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Nutrition
Calories: 479kcal
