Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

Scott Phillips

Servings: four to six.

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.


  • Kosher salt
  • 1 cup Israeli couscous
  • 1 medium English cucumber, peeled and finely diced (2 cups)
  • 1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. fresh lemon juice; more as needed
  • 1 tsp. finely grated lemon zest
  • Freshly ground black pepper
  • 1 cup small-diced feta cheese

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 20
  • Sodium (mg): 520
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Protein (g): 8


  • In a large saucepan, bring 2 quarts well-salted water to a boil.
  • Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.
  • Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.
  • In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.

Make Ahead Tips

You can refrigerate the salad for up to 4 hours; toss before serving.


Rate or Review

Reviews (11 reviews)

  • user-3164399 | 04/29/2018

    Fabulous! This will be a "go to" side dish for the whole summer, and beyoond. Light, fresh flavors, and thank god I have mint growing in the yard!

  • user-6878502 | 07/20/2017

    Put this together as an addition to our grilled salmon for tonight's dinner. I used fresh oregano and lemon thyme instead of mint. Excellent! We love couscous, so this will be my new go to! Even poured the reserved dressing on the salmon. Delicious!

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.