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Recipe For Couscous With Tomato, Feta, and Mint

Tonight's Dinner: Israeli Couscous With Tomato, Feta, and Mint

Take a look at this Israeli couscous with tomato, feta, and mint that FitSugar reader senorita shared in the Healthy Recipe community group.

Find out how to make it yourself when you read more.

Israeli Couscous With Tomato, Cucumbers, Feta, and Mint

Israeli Couscous With Tomato, Cucumbers, Feta, and Mint

Israeli Couscous With Tomato, Cucumbers, Feta, and Mint

Ingredients

Kosher salt
1 cup Israeli couscous
1 medium English cucumber, peeled and finely diced (2 cups)
1 1/2 cup cherry tomatoes, cut in half
1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice; more as needed
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 cup small-diced feta cheese

Directions

I love couscous! Recently at the store I came across Israeli couscous, while I have eaten it as restaurants but have never prepared it myself. I found a great and easy recipe on Fine Cooking to try. The couscous was easy to prepare but think it might be easier to toast it in the oven rather than a skillet. Even my largest skillet didn't seem quite big enough. While I cooked the couscous, I prepped the rest of the ingredients. The original recipe only called for cucumbers but I had some cherry tomatoes on hand, so I threw those in as well. The salad was light, delicious and full of flavor. I definitely will keep Israeli couscous on hand for easy salads.

  1. In a large saucepan, bring 2 quarts well-salted water to a boil.
  2. Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.
  3. Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber, tomatoes, and mint.
  4. In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.
  5. Serves 4 to 6.

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