Israeli Couscous Salad with Feta and Lemon-Herb Dressing
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Learn more →Ingredients
4 servings
For the couscous
- 1 ½ cups israeli couscous (pearl couscous)
- 1 tbsp extra virgin olive oil
- 1 ¾ cups water
- ¼ tsp salt
For the roasted tomatoes
- 1 ½ cups cherry tomatoes, halved
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dijon mustard
- ½ tsp dried oregano
- ¼ tsp ground black pepper
- ¼ tsp salt
For the salad
- 1 english cucumber, diced (about 1 ½ cups)
- ½ cup kalamata olives, pitted and halved
- ¼ cup red onion, finely diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped
- 3 oz feta cheese, crumbled (about ¾ cup)
- ¼ cup dry-roasted pine nuts (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them cut-side up in a single layer. Roast for 18–20 minutes, until the skins are blistered and the edges are beginning to caramelize. Set aside to cool slightly.
- 2
While the tomatoes roast, heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the Israeli couscous and stir constantly for 2–3 minutes, until the pearls are golden and smell nutty. Pour in the water and 1/4 tsp salt, bring to a boil, then reduce the heat to low, cover, and cook for 8–10 minutes, until the water is absorbed and the couscous is tender. Spread onto the large mixing bowl and let cool for 10 minutes, tossing occasionally to prevent clumping.
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