Middle Eastern Couscous Salad with Feta and Mint

Name: Middle Eastern Couscous Salad with Feta and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups tomato couscous; 1/4 cup extra virgin olive oil; 2 red or green jalapeno chiles, seeded and minced; 1 tsp. ground cumin; 1 tsp. ground coriander; 2 cloves garlic, crushed; Sea salt or kosher salt to taste; 1 8-oz. pkg. ready-to-eat fresh or frozen shelled edamame, thawed (1 1/2 cups); 11?2 pints cherry, grape and/or pear tomatoes; 1 packed cup fresh mint leaves, coarsely chopped; 6 thin scallions, thinly sliced; 1 lemon for zest and juice; 6 oz. crumbled feta cheese or soy feta (about 1 cup); Tender lettuce leaves; Oil-cured olives, optional garnish

Servings: persons

1 ⅓ cups tomato couscous
1/4 cup extra virgin olive oil
2 red or green jalapeno chiles, seeded and minced
1 tsp. ground cumin
1 tsp. ground coriander
2 cloves garlic, crushed
Sea salt or kosher salt to taste
1 8-oz. pkg. ready-to-eat fresh or frozen shelled edamame, thawed (1 1/2 cups)
11?2 pints cherry, grape and/or pear tomatoes
1 packed cup fresh mint leaves, coarsely chopped
6 thin scallions, thinly sliced
1 lemon for zest and juice
6 oz. crumbled feta cheese or soy feta (about 1 cup)
Tender lettuce leaves
Oil-cured olives, optional garnish

1
Combine couscous, 1 Tbs.
2
oil, jalapenos, cumin, coriander, garlic and salt to taste in large bowl; whisk together until couscous is evenly coated.
3
Scatter edamame on top, and pour on 2 cups boiling water.
4
Cover bowl with plastic wrap.
5
Let stand 5 minutes, until water is absorbed.
6
Uncover bowl, fluff mixture with fork and cool completely.
7
Meanwhile, quarter large and halve small tomatoes, and put in large bowl.
8
Add mint and scallions.
9
Grate about 1 1/2 tsp.
10
zest from lemon on top.
11
Add cooled couscous mixture to tomato mixture with remaining 3 Tbs.
12
oil, juice of half lemon, or to taste, and salt to taste; toss to combine.
13
Add feta, and gently toss to combine.
14
Line 6 plates with lettuce leaves, and top with salad.
15
Garnish with olives, if using, and serve.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ⅓ cups tomato couscous, 1/4 cup extra virgin olive oil, 2 red or green jalapeno chiles, seeded and minced, 1 tsp. ground cumin, and more.

Yes, Middle Eastern Couscous Salad with Feta and Mint falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Middle Eastern Couscous Salad with Feta and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions