20-Minute Israeli Couscous with Lemon & Feta
This Israeli couscous salad is the hero side dish in my kitchen because it literally goes with everything. If you’re tired of plain rice or potatoes, this is your answer. I love how the little pearls soak up the lemon and shallot without getting mushy. It’s so fast to pull together, but the fresh herbs make it feel like you put way more effort into dinner than you actually did!
Servings: 4 servings
Calories: 260kcal
Video
Ingredients
- 1 cup Israeli couscous or pearl couscous
- 1½ cups water
- ½ tsp Kosher salt
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice, about half a lemon plus 1 tsp fresh lemon zest
- 2 Tbsp fresh oregano, finely chopped
- 2 Tbsp chives
- 1 medium shallot, peeled and thinly sliced into half moons
- ¼ cup feta cheese, crumbled
- Freshly ground black pepper
Instructions
- Cook the couscous. Bring 1½ cups of water to a rapid boil over high heat. Add 1 cup dry couscous and ½ tsp Kosher salt, then return to a boil. Immediately reduce the temperature to a simmer, then cover the pan and cook for 15 minutes. Remove the lid, then use a fork to fluff the couscous.
- Meanwhile, make the dressing. In a 2-cup measuring cup, combine 2 Tbsp extra virgin olive oil, 1 Tbsp fresh lemon juice, 1 tsp lemon zest, 2 Tbsp chopped oregano, 2 Tbsp thinly sliced chives, and thinly sliced shallot. Stir well.
- Dress the salad. When couscous is fully cooked, pour the dressing on top. Toss very well. Stir in ¼ cup crumbled feta cheese, then taste and adjust seasoning as needed. Garnish with freshly cracked black pepper before serving. Can be served hot, warm, or room temperature.
Nutrition
Calories: 260kcal | Carbohydrates: 37g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 406mg | Potassium: 138mg | Fiber: 3g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg
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