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 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.
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.
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!
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!
Lemon Feta Couscous Salad
- 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
- 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.