Israeli Couscous Salad with Feta and Mint

On Mondays, we deserve to be high maintenance about our lunch. Starting the work week is tough. The knowledge that you have a bright container of this vibrant Israeli Couscous Salad with Feta and Mint waiting for you in the refrigerator can power you through even the most mundane of early morning meetings. Save the limp PB&J for Friday, when morale is high. Today calls for a healthy, happy, easy lunch, and this fresh Israeli Couscous Salad is here to satisfy.

Mediterranean Israeli Couscous Salad with Feta and Mint — Healthy and flavor PACKED! With crisp veggies, creamy feta, and fresh mint, this recipe is perfect for summertime. @wellplated

I am a relative newcomer to the Israeli couscous party. If you are not familiar, Israeli couscous (also known as pearl couscous) is actually a small, lightly toasted pasta. It’s quick-cooking and makes a refreshing change of pace in cold pasta salads like this one. The pearls of couscous nestle into every forkful, but it’s not overly chewy and allows the other ingredients to shine.

Part of the reason I was slow to adapt to Israeli couscous is that I didn’t think there was a whole grain option available. Because whole grains are higher in fiber and protein than their white counterparts (and thus more nutritious and satisfying), I prefer to use them in my cooking. Happily, thanks to my partnership with Bob’s Red Mill, I was introduced to this whole wheat Israeli couscous. It offers 5 grams of fiber and 7 grams of protein per serving (regular couscous has just 2 grams of fiber), and its mildly nutty flavor is delightful.

Tomato, Cucumber, and Feta Couscous Salad recipe — healthy and flavor PACKED! A quick and easy meal that’s perfect for summer. @wellplated

Although you could add just about any mix of vegetables to an Israeli couscous salad and have it turn out nicely, I am especially fond of the Mediterranean-inspired blend that we have happening in today’s recipe. Juicy cherry tomatoes and crisp cucumber sing of summer, and peppery arugula gives the Israeli couscous salad backbone and bite.

Mediterranean Couscous Salad with Feta and Mint — A quick and easy meal that’s fresh and flavor packed! @wellplated

What truly makes this Israeli couscous salad beam, however, is the feta and mint. Promise me you will not skip these two. The feta is creamy and satisfying, and the fresh mint makes the Israeli couscous salad taste alive.

This Israeli couscous salad recipe can stand alone as a light lunch or summer side dish. To make it more substantial, I like to beef (er, bean?) it up with chickpeas, or add good-quality canned tuna. Don’t squirm, tuna skeptics—the lemony paprika dressing in this salad is a fantastic pairing with the fish, and it’s an easy, affordable source of protein too.

Israeli Couscous Salad with Feta, Mint, and the BEST homemade lemon dressing —This simple, healthy recipe is perfect for a light summer meal or as a side dish for your next party @wellplated

I found that one batch of this Israeli couscous salad recipe (with 7 ounces of tuna) was the perfect amount for four lunches. Make it tonight and feel the love from the refrigerator all week long!

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Israeli Couscous Salad with Feta and Mint

Israeli Couscous Salad with Feta, Mint, and a smoked paprika lemon dressing. This simple, healthy recipe is perfect for a light summer meal or side.

Yield: Serves 4

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 1 cup Bob’s Red Mill Whole Wheat Pearl (Israeli) Couscous
  • 1 lemon, zested
  • 3 tablespoons freshly squeezed lemon juice (from about 1 large lemon)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups arugula
  • 1 medium English (seedless) cucumber, sliced and quartered
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup crumbled reduced fat feta cheese
  • 1/4 cup lightly packed fresh mint leaves, chopped

Directions:

  1. Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
  2. In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
  3. When read to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.

Store leftover Israeli couscous salad in an airtight container the refrigerator for up to five days.

All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 (of 4)

  • Amount Per Serving:
  • Calories: 319
  • Total Fat: 13g
  • Saturated Fat: 3g
  • Cholesterol: 5mg
  • Sodium: 480mg
  • Carbohydrates: 42g
  • Fiber: 4g
  • Sugar: 4g
  • Protein: 9g

If you like this Israeli Couscous Salad, don’t miss these other fast and fresh salad recipes!

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I am sharing this recipe and post in partnership with Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

9 comments

  1. Israeli couscous is one of my favorite grains- this looks delicious, pinning!

  2. Oh wow, awesome balance of flavors in that salad. I have never cooked with that pearl couscous but I would love to give it a try. Thanks for sharing (:

  3. This looks so delicious! Definitely going to have to try it!

  4. shawnna griffin Reply

    hey girl this looks so yummy!

  5. I am totally going to make this AND maybe even branch out and add the canned tuna like you suggested. I am looking to spice up my always-salad lunches, and this looks amazing.

  6. This looks so good! I love the feta and mint combo!! Smoked paprika is one of my favorite spices as well!! Saving this for later!!

  7. Love make ahead dinners! love this! Thanks for a great idea!

  8. Made these and they are delicious!

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