Middle Eastern Couscous Salad with Feta and Mint

Middle Eastern Couscous Salad with Feta and Mint
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Vegetarian recipe for healthy Middle Eastern Style Couscous Salad. This quick and easy whole grain salad recipe is from the new book Vegetarian Fast and Easy.


  • 1 1/3 cups uncooked tomato couscous
  • 4 tablespoons extra virgin olive oil
  • 2 red or green jalapeno chiles, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cloves garlic, minced (2 teaspoons)
  • sea salt or kosher salt to taste
  • 1 1/2 cups ready-to-eat fresh or frozen shelled edamame, thawed
  • 2 cups boiling water
  • 1 1/2 cups cherry, grape, and/or pear tomatoes
  • 1 packed cup fresh mint leaves, coarsely chopped
  • 6 thin green onions, thinly sliced
  • 1 1/2 teaspoons fresh lemon zest
  • juice of 1/2 lemon, or to taste
  • 1 cup crumbled feta cheese or soy feta cheese
  • tender lettuce leaves, such as Bibb, rinsed and dried
  • oil cured olives for garnish, optional


  1. 1. Combine couscous, 1 tablespoon oil, jalapenos, cumin, coriander, garlic, and salt to taste in a large bowl; whisk together until couscous is evenly coated. Scatter edamame on top, and pour on boiling water. Cover bowl with plastic wrap. Let stand 5 minutes until water is absorbed. Uncover bowl, fluff mixture with fork and cool completely.
  2. 2. Meanwhile, quarter large and halve small tomatoes, and put in large bowl. Add mint, green onion, and lemon zest.
  3. 3. Add cooked couscous mixture to tomato mixture with remaining 3 tablespoons oil, lemon juice, or to taste, and salt to taste, toss to combine.
  4. 4. Line 6 plates with lettuce leaves, and top with salad. Garnish with olives, if using, and serve.
  5. Per Serving: 410 calories; 17g protein; 18g total fat (6g saturated fat); 46g carbs; 25mg cholesterol; 380 mg sodium; 9g fiber; 4g sugars.