Mediterranean Couscous Salad with Feta and Mint

I created this Mediterranean salad to pair with a white-blend wine from South Africa. The saltiness of the feta and the freshness of the mint and vegetables made a perfect accompaniment to the citrus and herb notes of the wine. I cut up and dressed the vegetables the night before and then the morning that I was serving the salad, I cooked up the couscous following the directions on the package then tossed it with the vegetables and feta.

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 297 Calories

Ingredients

• ⅛ teaspoon salt
• 2 tablespoons butter
• 1 ¼ cups water
• 2 tablespoons olive oil
• 1 red bell pepper, cut into 1/4-inch pieces
• ½ English cucumber, diced
• 3 scallions, sliced into 1/4-inch pieces
• ¼ cup fresh mint leaves, finely sliced
• lemon, zested and juiced
• 1 cup couscous (such as Bob's Red Mill®)
• 1 (8 ounce) package feta cheese, cut into 1/4-inch cubes

Recipe Instructions

Step 1

Combine red bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to overnight.

Step 2

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.

Step 3

Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to prevent clumps.