Super simple Israeli couscous salad with bright summer vegetables, chopped fresh basil, BIG chunks of feta, and a lemon vinaigrette. Light, fresh, and perfect for summertime!
- 2 cups Israeli (Pearl) Couscous, cooked according to package directions (start with 2 dry cups)
- 1 cup cucumber, small diced
- 1 cup red bell pepper, small diced (approximately 1 large pepper)
- 1/2 cup red onion, small diced
- 4 ounces feta cheese, medium diced (best to use a block of feta)
- 2–3 tablespoons chopped fresh basil
- 1/3 cup olive oil
- 1 tablespoon + 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white or black pepper
- Prepare your couscous according to package directions
- While the couscous cooks, make your vinaigrette by whisking all ingredients together in a small bowl or glass measuring cup.
- Prep your vegetables.
- Once the couscous finishes, toss it together with HALF your vinaigrette in a large bowl.
- Add the vegetables, feta, and basil to the couscous and toss with the remaining vinaigrette.
- Add additional salt and pepper to taste.
- This couscous salad can be served warm or cold. If you do refrigerate it, it is helpful to add the basil and an additional squeeze of fresh lemon juice just before serving.
- Mint is a wonderful substitute for basil here.
- Category: Sides
- Method: Stove-top
- Cuisine: Mediterranean-American
Keywords: israeli couscous, pearl couscous, vegetables, vegetarian, feta red pepper, cucumber