Israeli Couscous Salad with Lemon, Mint & Feta

Spring is in the air with this Israeli couscous salad. Israeli couscous (also known as pearl couscous) is actually a tiny, toasted pasta. Tender and slightly chewy, it makes a great base for this salad. Mix it with English peas, fresh spring asparagus and grape tomatoes. Fresh mint and lemon zest add brightness, and feta cheese brings a touch of tang. Toss it all together with a lemon vinaigrette for a mouthwatering, healthy meal that makes the soul sing of spring.

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Israeli Couscous Salad with Lemon, Mint & Feta

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 451 kcal

Author Toni Williams

Ingredients

Couscous salad

• 1 cup Israeli (pearl) couscous
• 1 cup shelled English peas
• 1 cup asparagus cut into 1-inch pieces
• ¾ cup cherry or grape tomatoes halved
• 2 Tbsp. mint julienned
• 4 oz. feta cheese 1/2 block
• Zest of 1 lemon

Dressing

• ⅓ cup extra virgin olive oil
• 3 Tbsp. lemon juice
• 1 tsp. Dijon mustard
• 1 tsp. honey
• ½ tsp. grated garlic
• ½ tsp. oregano
• Salt to taste
• Pepper to taste

Instructions

1. In medium pot, bring 2 cups of water to boil.
2. Add couscous and cook until al dente, about 10 minutes.
3. To large mixing bowl, add drained couscous and set aside.
4. Fill medium-sized bowl with ice water; line baking sheet with clean towel. Set aside.
5. Fill medium pot with water and bring to boil. Add English peas and cook until bright green and tender, 3-5 minutes. Using slotted spoon or skimmer, remove peas from water and immediately place in bowl filled with ice water.
6. Add asparagus to same pot with water still boiling and cook for about 2 minutes.
7. Using slotted spoon or skimmer, remove asparagus from water and immediately place in bowl filled with ice water
8. Remove asparagus from pot and dunk in ice water. After a minute of two, remove from the iced water and drain on the towel lined baking sheet.
9. In small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, grated garlic and dried oregano. When emulsified, season with salt and pepper to taste.
10. To mixing bowl with couscous, add peas, asparagus and tomatoes. Drizzle with desired amount of dressing and gently toss to combine.
11. Mix in mint and lemon zest.
12. Transfer to serving dish and top with feta cheese.
13. Crumble feta cheese with serving utensils prior to serving.

Recipe Notes

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Nutrition Facts

Israeli Couscous Salad with Lemon, Mint & Feta

Amount Per Serving

Calories 451 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 6g30%

Polyunsaturated Fat 2g

Monounsaturated Fat 15g

Cholesterol 25mg8%

Sodium 350mg15%

Potassium 372mg11%

Carbohydrates 45g15%

Fiber 6g24%

Sugar 5g6%

Protein 13g26%

Vitamin A 1113IU22%

Vitamin C 30mg36%

Calcium 201mg20%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.