Couscous Salad

Fresh, crisp, and bright.

Why You'll Love This Recipe

• Picnic and potluck favorite.
• Travels well.
• 20 minutes from start.
• Vegetarian satisfying.
• Lovely color on the plate.

Ingredient Notes

• Pearl (Israeli) couscous has a chewy texture; Moroccan couscous is much finer.
• Real Greek feta over crumbled grocery-store kind.
• Mint is the secret — don't skip.

Ingredient Substitutions

• Quinoa or orzo in place of couscous.
• Goat cheese for feta.
• Add chickpeas or grilled chicken for protein.

Equipment Needed

• Saucepan
• Mixing bowls
• Whisk

Prep Tips

• Cool couscous slightly before adding vegetables.
• Dice all ingredients uniform.

Instructions

1. 1

   Gather and prep: 1 couscous, 1 medium cucumber, sliced, 1 medium tomato, diced, 1 cup feta, 1 tbsp olive oil, 1 lemon (for juice and zest), 1 tsp mint, 1 medium onion, diced. dice the onion before you start cooking.

2. 2

   Steep couscous in hot water 5 min.

3. 3

   Fluff, toss with veg, oil, lemon, mint, feta.

Artsi Pro Tips

• Toast couscous for nutty depth.
• Pearl couscous holds dressing better than regular.
• Dress while still slightly warm.

Common Mistakes

• Overcooking couscous into mush.
• Skipping fresh herbs — they make the dish.
• Soggy salad from over-dressing in advance.

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