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This Mint & Feta Israeli Couscous Salad with Lemon Vinaigrette is a refreshing and flavorful dish that is perfect for any occasion. Made with tender Israeli couscous, fresh mint, tangy feta cheese, and a zesty lemon vinaigrette, this salad is bursting with Mediterranean flavors. This salad is not only delicious but also quick and easy to make, making it an ideal side dish for summer barbecues, picnics, or as a light lunch option.

Israeli couscous, also known as pearl couscous, is a versatile ingredient that serves as an excellent base for salads. Rich in texture and flavor, Israeli couscous adds a delightful chewiness to salads, making them more satisfying and substantial. Unlike traditional couscous, which is much smaller in size, Israeli couscous has a larger, pearl-like shape, providing a unique mouthfeel. Moreover, its neutral taste allows it to absorb the flavors of the other ingredients in the salad, resulting in a harmonious blend of flavors. Israeli couscous is the perfect choice to elevate your salad game.

Ingredients

Using fresh ingredients is essential for creating a delicious and flavorful salad. Crisp vegetables and vibrant herbs add brightness and depth of flavor to your salad. They add texture and visual appeal to the salad, making it more appetizing and enjoyable to eat. By using fresh ingredients, you can create a salad that is not only tasty and nutritious but also visually stunning.

• Israeli couscous- typically found in the rice or grain aisle of the grocery store
• Asparagus- look for bright green stems with no signs of wilting
• English peas- If you can find them, use fresh (not frozen) peas for better flavor and texture
• Cherry tomatoes- they should be smooth and firm but not hard to the touch
• Fresh mint- adds a refreshing and aromatic flavor and balances out acidity
• Feta cheese- creamier texture and better flavor than crumbled feta cheese
• Lemon zest- add brightness and freshness

Homemade dressing is a game-changer when it comes to elevating your salad. Unlike store-bought dressings, which often contain preservatives, additives, and high levels of sodium and sugar, homemade dressings are made with fresh, natural ingredients, allowing you to control the flavor and quality. Additionally, homemade dressings are incredibly easy to make and can be whipped up in minutes using pantry staples. This recipe calls for an easy Lemon Vinaigrette made with ingredients you most likely already have at home.

Making Mint & Feta Israeli Couscous Salad with Lemon Vinaigrette

Although this is a salad, it does require a tiny bit of cooking. The Israeli couscous will need to be cooked prior to assembling the salad. Bring a pot of water to a boil and cook the couscous for approximately 10 minutes or until al dente. Drain and set aside to cool. Both the English peas and cut asparagus will be cooked in a method called blanching. Blanching is where food, typically vegetables, is briefly submerged in boiling water, then immediately cooled in ice water to stop the cooking process, resulting in vibrant color, enhanced flavor, and retained nutrients. This method is also used in this Nicoise Salad recipe. Wet ingredients are not ideal for a salad so the blanched vegetables will be drained on a paper towel before assembling the salad.

The lemon vinaigrette comes together rather quickly. In a small bowl, whisk together extra virgin olive oil, lemon juice (preferably fresh squeezed), dijon mustard, honey, grated garlic, and dried oregano. Mustard acts as an emulsifier in salad dressing by helping to stabilize the mixture of oil and vinegar. Its natural emulsifying properties allow it to bind the oil and vinegar together, preventing separation and creating a smooth, creamy texture in the dressing. When you have an emulsified vinaigrette, season with salt and pepper to taste. The dressing can be made a couple of days in advance and stored in an airtight container or mason jar in the fridge.

Assembling & Serving the Salad

In a large bowl, add peas, asparagus, and tomatoes to the couscous. Drizzle with desired amount of dressing and gently toss to combine ingredients. Mix in mint and lemon zest. Be careful not to smash the vegetables. Transfer to serving dish and top with feta cheese. I like plating the salad with the clock of feta cheese in tact, and crumbling it with serving utensils prior to serving. However, you can crumble it by hand and top the salad with the crumbles. The choice is yours. Either way, it will be delicious!

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #BBVRecipes.

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Mint & Feta Israeli Couscous Salad with Lemon Vinaigrette

Tender and slightly chewy Israeli couscous with English peas, fresh asparagus, grape tomatoes, fresh mint, lemon zest, and feta cheese toss with a lemon vinaigrette.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Pasta, Salad

Cuisine: Mediterranean

Servings: 4

Ingredients

Israeli Couscous Salad

• 1 cup Israeli couscous (also known as pearl couscous)
• 1 cup asparagus cut into 1-inch pieces
• 1 cup shelled English peas
• 3/4 cup cherry or grape tomatoes halved
• 2 tbsp fresh mint julienned
• 4 oz feta cheese (1/2 a block)
• zest of lemon

Lemon Vinaigrette

• 1/3 cup extra virgin olive oil
• 3 tbsp lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp grated garlic
• 1/2 tsp oregano
• salt to taste
• pepper to taste

Instructions

• Bring 2 cups of water to boil in a medium pot.
• Add Israeli couscous and cook until al dente, about 10 minutes.
• Drain couscous, place into a large bowl and set aside.
• Fill a medium-sized bowl with ice water and line a baking sheet with clean towel. Set aside.
• Fill the same pot with water and bring to boil. Add English peas and cook until bright green and tender (about 3-5 minutes). Using a slotted spoon or skimmer, remove peas from the water and immediately place in the bowl filled with ice water.
• Cook the asparagus in the boiling water for approximately 2 minutes. While they are cooking, remove the peas from the ice water and drain on the towel lined baking sheet.
• Remove the asparagus from the pot to the iced water. After a minute of two, remove from the iced water and drain on the towel lined baking sheet.
• In a 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.
• Add peas, asparagus, and tomatoes to the couscous. Drizzle with desired amount of dressing and gently toss to combine ingredients.
• Mix in mint and lemon zest.
• Transfer to serving dish and top with feta cheese.
• Crumble feta cheese with serving utensils prior to serving.