Israeli Couscous Salad with Feta is a cross between tabouli, pasta and traditional couscous. It has all the yumminess of any traditional Middle Eastern cuisine…feta, olives, tomatoes, chickpeas….my mouth is watering just thinking about it! It really is very easy to make. It’s more of an “assembly” dish than it is a “cooking” dish, although the couscous does have to be cooked!
Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 15 min.
2 cups Israeli Couscous
4 cups Chicken Broth (substituting water is not an option with this)
cherry tomatoes, halved
Kalamata olives, halved,
feta cheese, crumbled
fresh mint, chopped
Fresh lemon juice
Salt and Pepper
Preparing Israeli Couscous Salad with Feta:
Bring chicken broth to a boil and add the couscous. Cook for about 6-7 minutes or until soft. Drain and put in large mixing bowl to let cool. Add desired amounts of remaining ingredients.(Please make sure that your couscous is cool enough before adding the feta, otherwise it will start to melt a bit). Add fresh lemon juice, salt and pepper to taste. Mix well and serve!
I served this with Mediterranean Bread Salad and Grilled Chicken with Tzatiki Sauce.
This is fantastic as a leftover! You can eat it cold or hot. So versatile!
We seriously need to talk geography!! Israeli Couscous for Greek week! I know Israel and Greece are ‘close’ to each other….but it’s GREEK week! ~Melissa
You knew what you were getting yourself into when you said, “Hey…let’s do a blog together!” ~Denise
Rolling on the floor laughing out loud…..yes, yes I did! ~Melissa