Spring Couscous Salad with Feta, Avocado & Herbs
A zesty and fresh, chilled Israeli couscous salad with avocado, snap peas, and fresh herbs.
Prep Time15 minutes mins
Cook Time10 minutes mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 375kcal
- 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
- 1/2 bunch flat leaf parsley roughly chopped
- 1/4 c olive oil
- 3 tbsp lemon juice
- salt and pepper
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.
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.
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