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.
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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
Couscous Salad with Feta & Greens
Pin Recipe FacebookIngredients
- 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
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
- Instead of couscous, you can use orzo or farro
- Instead of feta, you can use goat cheese, ricotta, cottage cheese or a mild cheese like Emmentaler, Jarlsberg or Monterey Jack
- Instead of green peas, you can use green beans
- Instead of parsley, you can use mint or cilantro
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.