This summer couscous salad is loaded with tomatoes, bell peppers, cucumber, red onion, feta cheese, mint, and Israeli couscous. A delicious and light vegetarian meal to enjoy all summer long!
This Israeli couscous salad is loaded with tomatoes, cucumbers, bell peppers, red onions, and fresh mint. Sprinkle some feta cheese on top and toss it all up with a honey lemon vinaigrette and you have got the perfect summer salad to go with your grilled protein of choice!
The flavor of the briny feta, along with the sweet and tangy honey lemon vinaigrette, plus the chewy Israeli (aka: pearl) couscous makes for the perfect texture and flavors!
Reasons you'll love this recipe
- the mint adds so much fresh flavor, along with the crunchy veggies, salty feta, and chewy couscous
- it's simple, healthy, and ready in 30 minutes
- it's perfect for your next summer barbecue or picnic!
- couscous - this recipe uses pearl couscous (or Israeli couscous) for this salad. They are larger than normal couscous and can be found with the rice or pasta, or possibly in the ethnic foods section. For this recipe, we cook our couscous in chicken stock for extra flavor!
- veggies - tomatoes, cucumbers, bell peppers, and red onions. You can add in your favorite veggie, this salad would work great with grilled zucchini!
- dressing - a spin-off our favorite white wine vinaigrette recipe with the addition of lemon juice and lemon zest!
step by step directions
Combine the couscous, stock, and salt in a medium pot. Bring to a boil, cover, and cook for 10 minutes, or until all water has absorbed into the couscous.
Run couscous under cold water and set aside to cool completely.
Shake up all ingredients for the vinaigrette including olive oil, white wine vinegar, honey, dijon, lemon juice, lemon zest, salt, and pepper.
Toss the cooled cooked and cooled couscous with the vinaigrette and all remaining ingredients.
Sure! Use regular couscous, quinoa, or barley! Or you can leave it out and make this a veggie salad.
Unfortunately, summer couscous salad does not keep well. Since the mint really won't keep and the veggies get slimy a few hours after tossing in the vinaigrette, this salad just won't work for meal prep. That being said you can pre-cook the couscous and shake up the vinaigrette up to 4 days ahead.
Absolutely! Add some chicken or salmon on the side to increase your portion size and protein. For a vegetarian option, you could add chickpeas!
Storage + Meal Prep
This salad does not keep well, however, the couscous and vinaigrette may be prepared up to 4 days ahead. Store separately in air-tight containers in the fridge.
- 1 cup Israeli couscous sometimes called pearl couscous
- 1 ¾ cups stock or broth
- 1 pinch salt
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey or maple syrup
- ¼ teaspoon djion
- 1 teaspoon lemon juice
- zest of 1 lemon
- salt & pepper
- 1 large bell pepper chopped; or 2 small
- 1 ½ cups cherry tomatoes cut in half
- 1 long english cucumber chopped
- ¼ red onion finely chopped
- ½ cup fresh mint chopped & loosely packed
- ½ cup feta cheese crumbled
- Cook Couscous - Combine the couscous, stock, and salt in a medium pot. Bring to a boil, cover, and cook for 10 minutes, or until all water has absorbed into the couscous. Run couscous under cold water and set aside to cool completely.
- Vinaigrette - Shake up all ingredients for the vinaigrette including olive oil, white wine vinegar, honey, dijon, lemon juice, lemon zest, salt, and pepper.
- Assemble - Toss the cooled cooked and cooled couscous with the vinaigrette and all remaining ingredients.
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