Anti Inflammatory Israeli Couscous Salad with Feta and Lemon-Herb Dressing

Total time45 min

Prep time15 min

Cook time20 min

Anti Inflammatory Israeli Couscous Salad with Feta and Lemon-Herb Dressing

This bright, Mediterranean-inspired salad is the kind of dish that looks impressive on the table and tastes even better than it looks. Pearl couscous gets toasted in olive oil until nutty and golden before it's cooked, giving every bite a subtle depth that plain grains just can't match. Roasting the cherry tomatoes at high heat coaxes out their natural sweetness and concentrates their flavor, which pairs beautifully with the briny pop of Kalamata olives and creamy crumbled feta. The lemon-herb dressing — built on extra virgin olive oil, fresh lemon juice, zest, and oregano — is exactly the kind of bright, polyphenol-rich base that makes this salad work so well for an eating style focused on reducing inflammation. Fresh parsley and mint keep everything feeling clean and vibrant, while optional pine nuts add a satisfying crunch if you want a little extra richness. It serves four and comes together without any complicated techniques, making it a genuinely easy weeknight option or a standout dish to bring to a gathering. Leftovers hold up well in the fridge, and the flavors only deepen as everything sits together.

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Ingredients

4 servings

For the couscous

1 ½ cups israeli couscous (pearl couscous)
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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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