Mediterranean Couscous Salad with Feta and Mint2019-09-29
- Servings: 6 servings
- Prep Time: 0m
- Cook Time: 0m
Average Member Rating
(0 / 5)
0 People rated this recipe
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
- Combine red bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to overnight.
- 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.
- Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to prevent clumps.