Israeli Couscous Salad with Feta

This is my go to salad for potluck parties.  It holds up really well and it's easy to travel with in a bowl.  The lemon and mint make it a perfect side with a grilled piece of fish or chicken.  You can easily make this Vegan by omitting the feta.  My youngest isn't a big meat eater so this is perfect to pack in his lunch.  I've been guilty of sitting down with a couple glasses of white wine and just devouring the whole bowl.   

 Israeli Couscous Salad with Feta

Israeli Couscous Salad with Feta



1/3 cup extra-virgin olive oil

2 tablespoons Fresh Lemon Juice

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper



1 1/3 Cups Israeli Couscous

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 of a Cucumber Chopped

1/2 Cup Cherry Tomatoes chopped

1 Cup Feta chopped into 1/2 inch pieces

1/2 Cup Chopped Kalamata Olives

1/2 Cup Red onions finely chopped

1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

Kosher salt and freshly ground black pepper



For the dressing: Whisk the oil, lemon, salt and pepper in a small bowl until smooth.

For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.

Mix together the cucumbers, tomatoes, cheese, olives, parsley, onions, and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated.  Transfer to a large bowl and serve.