Couscous Salad with Feta & Greens

A salad that’s great for serving at lunch time or even as a light dinner. When it comes to salads, you can see in my recipes that I’m a great fan of combining grains with greens, fruits and vegetables and that most of my dressings are simple. For this recipe I selected couscous, a type of pasta instead. When you select the right combinations of flavors and textures there is often very little need for a dressing that involves a lot of ingredients and flavors. Too many flavors can overpower each other and dressings add unnecessary calories to a dish.

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Pearl couscous
• Cucumber
• Avocado
• Green peas
• Celery
• Feta cheese
• Parsley
• Olive oil
• Lemon juice

How to Make Couscous Salad with Feta & Greens

• Step 1 – Cook the couscous according to the directions on the packaging. Add the peas the last 5 minutes. Drain, rinse and cool.
• Step 2 – While the couscous cooks, cut the vegetables to a desired size and crumble the feta.
• Step 3 – Chop the parsley.
• Step 4 – Mix the oil, lemon juice and salt & pepper into a vinaigrette.
• Step 5 – When the couscous is cooled, mix everything and taste. You may want to add salt and/or pepper.
• Step 6 – Serve and ENJOY!

Alternatives and Substitutes

• Pearl couscous – you can also use orzo or farro.
• Feta- goat cheese would work well, or cottage cheese or ricotta. Or an Emmentaler cheese.
• Green peas – green beans, slightly cooked can easily replace the green peas.
• Parsley – mint or cilantro will add a different but equally interesting twist.

Other Pearl Couscous Recipes to Try

• Cauliflower Couscous with Brie and Pepitas
• Pearl Couscous with Beets
• Couscous Arugula Strawberry Salad
• Grilled Apricot Couscous Salad

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Couscous Salad with Feta & Greens

Author: Marinka

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Salad

Cuisine: American

Diet: Egg-free, Nut-free, Vegetarian

Servings: 2 people

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Ingredients

 

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• 1/2 cup pearl couscous
• 1/2 cup green peas, frozen
• 1 avocado, diced
• 1/2 cucumber, diced (skin on or off)
• 1 stalk celery, diced
• 2 ounces feta cheese, crumbled
• 1/2 cup parsley, roughly chopped
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• salt and pepper

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Instructions

 

• Bring a pot of salted water to boil, add pearl couscous and cook for 8-10 minutes or according to directions on packaging.
• Add green peas the last 5 minutes.
• Drain and rinse with cold water to cool down. Drizzle with a little bit of olive oil to prevent sticking.
• Place crumbled feta, chopped vegetable, parsley and couscous/peas mix in a bowl.
• Mix olive oil, lemon juice and salt and pepper into a vinaigrette.
• Add vinaigrette to bowl and mix. Add salt and pepper to taste.

Notes

1. Instead of couscous, you can use orzo or farro
2. Instead of feta, you can use goat cheese, ricotta, cottage cheese or a mild cheese like Emmentaler, Jarlsberg or Monterey Jack
3. Instead of green peas, you can use green beans
4. Instead of parsley, you can use mint or cilantro

Nutrition

Calories: 631kcal | Carbohydrates: 52g | Protein: 15g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Sodium: 356mg | Fiber: 12g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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