Mediterranean Couscous Salad with Feta and Mint

  • Servings: 6 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“I created this Mediterranean salad to pair with a white-blend wine from South Africa. The saltiness of the feta and the freshness of the mint and vegetables made a perfect accompaniment to the citrus and herb notes of the wine. I cut up and dressed the vegetables the night before and then the morning that I was serving the salad, I cooked up the couscous following the directions on the package then tossed it with the vegetables and feta.”


1 red bell pepper, cut into 1/4-inch pieces

1/2 English cucumber, diced

3 scallions, sliced into 1/4-inch pieces

1/4 cup fresh mint leaves, finely sliced

lemon, zested and juiced

2 tablespoons olive oil

1 1/4 cups water

1 cup couscous (such as Bob’s Red Mill®)

2 tablespoons butter

1/8 teaspoon salt

1 (8 ounce) package feta cheese, cut into 1/4-inch cubes


  1. Combine red bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to overnight.
  2. Bring water to a boil in a saucepan; remove from heat and stir in couscous, butter, and salt. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; place on a baking sheet to cool.
  3. Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to prevent clumps.
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