Mediterranean Diet Friendly Israeli Couscous Salad with Feta and Lemon-Herb Dressing

Total time45 min

Prep time15 min

Cook time20 min

Mediterranean Diet Friendly Israeli Couscous Salad with Feta and Lemon-Herb Dressing

This bright, herby couscous salad is packed with the kind of produce-forward ingredients that define this way of eating — juicy roasted cherry tomatoes, crunchy English cucumber, briny Kalamata olives, and a generous handful of fresh parsley and mint all get tossed together with tender pearls of Israeli couscous. The lemon-herb dressing, whisked from extra virgin olive oil, fresh lemon juice, Dijon mustard, and dried oregano, ties everything together with a bright, tangy finish that never feels heavy. Toasting the couscous in olive oil before simmering gives it a subtle nuttiness, and roasting the tomatoes until their skins blister adds real depth to every forkful. Diced red onion adds sharpness, a scatter of pine nuts brings welcome crunch, and the whole dish comes together as a satisfying, vegetable-heavy plate that's equally at home as a light lunch or a side for grilled fish or chicken. It's the kind of make-ahead salad that tastes even better after the flavors mingle, and it holds up well in the fridge for days. All told, it's a solid, flavor-packed choice for anyone building meals around this pattern of eating.

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Ingredients

4 servings

For the couscous

1 ½ cups israeli couscous (pearl couscous)
Gefen Israeli Couscous Whole Wheat
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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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