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    Category Home » Salads » Spring Couscous Salad with Feta, Avocado & Fresh Herbs

    Spring Couscous Salad with Feta, Avocado & Fresh Herbs

    Published: Apr 12, 2020 · Modified: Jul 9, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    A zesty and fresh, chilled couscous salad with avocado, snap peas, feta, and fresh herbs. Serve it as a side dish to grilled meat or fish or all on its own as a healthy and hearty lunch!

    a white bowl filled with spring couscous salad, diced avocado, cucumber and fresh herbs.

    One thing I love about this salad, in particular, is that it’s infinitely adaptable! Any fresh herbs will work; for instance, dill, basil, cilantro, or mint. In lieu of snap peas, you could use quickly blanched asparagus or green beans as a substitute. Don’t care for feta? Use crumbled goat cheese instead! Please feel inspired to adapt and adjust this recipe to your liking.

    Serve this tasty spring salad alongside Grilled Lamb Chops with Herb Salad or Blackened Shrimp with Garlic-Lime Aioli.

    Ingredients You’ll Need

    Here’s what you’ll need to make this Spring Couscous Salad: Pearl or Israeli Couscous, snap peas, avocado, watercress, cucumber, green onion, parsley, feta cheese, lemon, and olive oil.

    couscous salad ingredients portioned into individual bowls on a blue background

    Recipe Steps:

    Step 1. Cook the Couscous

    Cook the couscous just as you would pasta, in a pot of salted boiling water. Drain and cool.

    a large glass mixing bowl of couscous salad ingredients, avocado, feta cheese, and watercress.

    Step 2. Assemble the Salad

    Toss the couscous with the rest of the salad ingredients, olive oil, lemon juice, salt, and pepper. Taste and adjust the seasoning as necessary. Serve immediately!

    a white bowl of couscous salad with a silver spoon, white tea towel on a blue background

    FAQs and Expert Tips:

    Is couscous a grain or pasta?

    Despite a popular misconception that couscous is a type of grain, it is actually a type of pasta made of semolina and flour that is moistened and tossed together until it forms little balls.

    How do you cook Israeli couscous?

    For this type of salad Israeli couscous can be cooked like pasta. Bring a pot of salted water to a boil, drop in the dried couscous, then simmer for 8-10 minutes until al dente. Drain and toss with a little olive oil to keep from sticking.

    What is the difference between Israeli/Pearl couscous and regular couscous?

    Moroccan couscous is made up of teeny-tiny grains of semolina and flour. This type of couscous cooks very quickly in about 3-5 minutes.
    Israeli or “pearl” couscous is also made of semolina and flour, but the granules are much larger, about the size of peppercorns. Israeli couscous has a hearty, chewy, texture that makes it perfect for tossing with veggies, herbs, and zesty vinaigrettes!

    Check out more great recipes:

    • Warm Grilled Vegetable Salad with Feta and White Beans
    • Grilled Swordfish Kebabs with Green Goddess Yogurt
    • Roasted Snap Peas with Yogurt and Garlic Chili Oil
    • Avocado Panzanella with Snap Peas + Feta Cheese
    • Snap Pea and Burrata Salad
    • Zesty Italian Pasta Salad

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a white bowl filled with spring couscous salad, diced avocado, cucumber and fresh herbs.

    Spring Couscous Salad with Feta, Avocado & Herbs

    A zesty and fresh, chilled Israeli couscous salad with avocado, snap peas, and fresh herbs.
    5 from 5 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 4
    Calories: 375kcal
    Author: Leigh Anderson

    Ingredients

    • 1 c Israeli (pearl) couscous
    • 1 ripe avocado diced
    • 1 heaping cup sugar snap peas stems and strings removed, roughly chopped
    • 1 medium cucumber diced
    • 4 oz feta cheese crumbled
    • 1 small bunch watercress thin stems and leaves only
    • 4 scallions thinly sliced
    • ½ bunch flat leaf parsley roughly chopped
    • ¼ c olive oil
    • 3 tbsp lemon juice
    • salt and pepper

    Instructions

    • Bring a pot of salted water to a boil. Drop in the dried couscous. Turn the heat down to a simmer and cook for 8-10 minutes until al dente. Drain and rinse with cold water to cool down the couscous. Drizzle with a little olive oil to keep from sticking.
    • Place all of the chopped veggies, herbs, feta and couscous in a large mixing bowl. Next, drizzle in the olive, and lemon juice. Gently toss everything together until evenly combined. Season with salt and freshly cracked lack pepper, divide between bowls and serve.

    Notes

     
    Ingredient Notes + Substitutions 
    • Couscous: orzo
    • Feta Cheese: goat cheese 
    • Snap Peas: snow peas or blanched green beans
    • Parsely: any fresh green herb; cilantro, dill, basil, or mint

    FAQS:
    • What is Israeli or “pearl” couscous?  Israeli couscous aka pearl couscous is made of semolina and flour, but the granules are much larger, about the size of peppercorns. Israeli couscous has a hearty, chewy, texture that makes it perfect for tossing with veggies, herbs, and zesty vinaigrettes!
    Storage:
    • Store leftovers in an airtight container in the refrigerator for up to four days.

    Nutrition

    Calories: 375kcal | Carbohydrates: 38g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 331mg | Potassium: 299mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1093IU | Vitamin C: 23mg | Calcium: 186mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Reader Interactions

    Comments

    1. Angelika

      November 03, 2022 at 2:21 pm

      5 stars
      This is so good, I could eat this everyday but it did raise my blood sugar. I have to be very careful of how much I eat.

      Reply
    2. Anonymous

      August 11, 2021 at 9:32 am

      5 stars

      Reply
    3. Sophie

      April 15, 2020 at 10:40 am

      5 stars
      This is a perfect side for any spring meal, a base for a grain bowl or side grain/salad. One of those recipes that can be easily adjusted based on what herbs or greens are in your fridge at any moment (although sticking with the recipe is probably the most delicious route). Super easy and quick to whip up just before a meal.

      Reply

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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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