Toasted Israeli Couscous Salad With Mint, Cucumber, And Feta Recipe

Name: Toasted Israeli Couscous Salad With Mint, Cucumber, And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Uncooked Israeli Couscous; 3 cups Vegetable Broth (can Also Use Chicken Stock); 1/4 cups Toasted Pine Nuts; 1 whole English Cucumber; 1/2 cups Diced Bell Peppers - Red, Green & Yellow For Color; 1/2 cups Coarsely Chopped Fresh Apple Mint Leaves; Additional Sprigs For Garnish (can Also Use Spearmint Or Pineapple Mint); 1/4 cups Extra Virgin Olive Oil; 1 teaspoon Finely Grated Lemon Zest; 2 Tablespoons Fresh Lemon Juice, Or More As Needed; 3/4 teaspoons Kosher Salt To Taste; 1/2 teaspoons Freshly Ground Black Pepper, To Taste; 1 cup Small-diced Feta Cheese

Servings: persons

1 cup Uncooked Israeli Couscous
3 cups Vegetable Broth (can Also Use Chicken Stock)
1/4 cups Toasted Pine Nuts
1 whole English Cucumber
1/2 cups Diced Bell Peppers - Red, Green & Yellow For Color
1/2 cups Coarsely Chopped Fresh Apple Mint Leaves; Additional Sprigs For Garnish (can Also Use Spearmint Or Pineapple Mint)
1/4 cups Extra Virgin Olive Oil
1 teaspoon Finely Grated Lemon Zest
2 Tablespoons Fresh Lemon Juice, Or More As Needed
3/4 teaspoons Kosher Salt To Taste
1/2 teaspoons Freshly Ground Black Pepper, To Taste
1 cup Small-diced Feta Cheese

1
In a large saucepan, bring 2 quarts vegetable broth to a boil. (Vegetable broth adds more flavor to the couscous. You can also use chicken stock.)
2
Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.
3
Cook the couscous in the boiling water until tender, about 10 minutes. As the couscous is boiling, toast the pine nuts in the skillet over medium heat, stirring frequently. Be sure not to burn the pine nuts. Remove from heat immediately.
4
Drain and rinse couscous under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in diced cucumber, bell peppers, and mint.
5
In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl. Refrigerate for a few hours or overnight and serve.
6
Garnish with the toasted pine nuts and reserved mint sprigs before serving.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup Uncooked Israeli Couscous, 3 cups Vegetable Broth (can Also Use Chicken Stock), 1/4 cups Toasted Pine Nuts, 1 whole English Cucumber, and more.

Yes, Toasted Israeli Couscous Salad With Mint, Cucumber, And Feta 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.

Toasted Israeli Couscous Salad With Mint, Cucumber, And Feta

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