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Couscous Salad with Mint and Feta Recipe

Couscous Salad with Mint and Feta

A bright, refreshing couscous salad built with lemon, mint, feta, and crisp vegetables. Israeli couscous gives the bowl a tender, springy bite that absorbs dressing beautifully. Ideal for meal prep, potlucks, and quick weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Israeli couscous or pearl couscous
  • Water or vegetable broth
  • Lemon juice and lemon zest
  • Extra-virgin olive oil
  • Dijon mustard
  • Smoked paprika
  • Kosher salt
  • Black pepper
  • Fresh mint leaves
  • Arugula
  • Cherry tomatoes
  • Cucumber
  • Crumbled feta cheese
  • Optional: chickpeas pistachios, sunflower seeds, or tuna

Method
 

  1. Bring water to a boil, add Israeli couscous, reduce heat, cover, and simmer until tender.
  2. Remove from heat and fluff grains with a fork; loosen with a splash of water if needed.
  3. Whisk lemon zest, lemon juice, Dijon, paprika, salt, and pepper, then stream in olive oil until glossy.
  4. Toss warm couscous with the dressing so it absorbs flavor evenly.
  5. Let the couscous cool for 5–10 minutes before folding in arugula, tomatoes, cucumber, mint, and feta.
  6. Taste and adjust with extra salt, lemon, or oil as needed.
  7. Serve chilled or at room temperature.

Notes

Use Israeli couscous for chewy texture; traditional couscous works for faster prep. Add chickpeas or tuna to make it a full meal. Store airtight up to five days—add fresh mint before serving to keep color and flavor bright.