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You are here: Home / Recipes / Lemon Feta Couscous Salad

June 18, 2019

Lemon Feta Couscous Salad

This simple pearl couscous salad features lemon zest, feta cheese, parsley, and vegetables and makes a delicious side dish or a main course with grilled shrimp or chicken on top. 

this !

This was my salad of the week last week. I had it for dinner, lunch, lunch, and then dinner again! It’s a versatile, all-in-one dish that can be served warm, cold, or room temp.

Pearl Couscous

I love pearl couscous, also called Israeli couscous, for its size and texture. It’s actually little tiny pasta spheres made from wheat. The texture reminds me of tapioca or even bubble tea! I chose a kind from Whole Foods flavored with turmeric, which is why mine is quite yellow in hue. Pearl couscous is so easy and quick to make – just bring water to a boil and simmer for 10 minutes until it’s all absorbed.

Ingredients

For this salad I combined two of my favorite summer vegetables – cherry tomatoes and zucchini. I cooked the zucchini on the side in a skillet until tender. Then I added feta and parsley and LOTS of lemon zest. Because I am all about the zest right now!

Serving Suggestions

This was so great with shrimp skewers. Grilled chicken would be delicious. Salmon on the side or top.

Or simply in a bowl for lunch!

Take it to a picnic!

Couscous salad in a mason jar

Recipe

Couscous salad in a blue bowl with vegetables and herbs
Print Pin
5 from 1 vote

Lemon Feta Couscous Salad

This simple pearl couscous salad features lemon zest, feta cheese, parsley, and vegetables and makes a delicious side dish or a main course with grilled shrimp or chicken on top. 
Course Picnic, Salad
Cuisine American
Keyword couscous, feta, salad
Prep Time 30 minutes minutes
Cook Time 15 minutes minutes

Ingredients

  • 2 cups pearl couscous dry
  • 1 tsp butter
  • 1 tsp kosher salt
  • 2 zucchini diced
  • 1 pint cherry tomatoes halved
  • 1 lemon zested and juiced
  • 1/4 cup olive oil
  • 1 tsp honey
  • 2 tbsp parsley chopped
  • 1/2 cup feta cheese crumbled

Instructions

  • Cook couscous according to packing, seasoning with butter and salt.
  • Meanwhile, cook zucchini in a little olive oil in a skillet, until tender.
  • Toss cooked couscous with zucchini, tomatoes, lemon zest, parsley, and feta cheese.
  • For dressing, combine lemon juice, olive oil, and honey in a bowl and whisk together.
  • Drizzle dressing on salad and toss everything to combine well. Season with salt and pepper to taste.

Filed Under: Recipes, Salad Recipes

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Comments

  1. Charmaine Ng | Architecture & Lifestyle Blog says

    June 18, 2019 at 7:25 am

    I love this, sounds so delicious! Perfect for summer! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply
  2. Christine says

    June 18, 2019 at 9:05 pm

    Looks so good! You should try making the couscous in the instant pot? Oh and then tell me if it works, haha?

    Reply
    • KathEats says

      June 19, 2019 at 7:31 am

      🙂

      Reply
  3. Amanda says

    July 6, 2019 at 4:02 pm

    Can’t wait to try this!

    Reply
  4. Maria says

    August 16, 2019 at 1:00 pm

    5 stars
    Just made this for a quick lunch. Delish!

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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