Ingredients
Couscous
- 1 cup Israeli couscous (or pearl couscous)
- 1½ cups water
- ½ tsp Kosher salt
Dressing & Salad
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice (about half a lemon)
- 1 tsp fresh lemon zest
- 2 Tbsp fresh oregano, finely chopped
- 2 Tbsp chives, thinly sliced
- 1 medium shallot, peeled and thinly sliced into half moons
- ¼ cup feta cheese, crumbled
- Freshly ground black pepper, to taste
Instructions
- Cook the couscous: Bring 1½ cups of water to a rapid boil over high heat. Add 1 cup dry Israeli couscous and ½ tsp Kosher salt, then return to a boil. Immediately reduce heat to a simmer, cover the pan, and cook for 15 minutes until tender. Remove the lid and use a fork to fluff the couscous gently.
- Make the dressing: While the couscous cooks, combine 2 Tbsp extra virgin olive oil, 1 Tbsp fresh lemon juice, 1 tsp lemon zest, 2 Tbsp chopped fresh oregano, 2 Tbsp thinly sliced chives, and the thinly sliced shallot in a measuring cup or bowl. Stir well to blend the flavors.
- Dress the salad: Once the couscous is cooked and fluffed, pour the dressing over it. Toss thoroughly to coat all the couscous evenly. Stir in ¼ cup crumbled feta cheese, then taste and adjust seasoning if necessary. Garnish with freshly ground black pepper. Serve hot, warm, or at room temperature as desired.
Notes
- Use pearl couscous as a perfect substitute if Israeli couscous is unavailable.
- Fresh herbs like oregano and chives add brightness—feel free to substitute with parsley or mint if needed.
- For a vegan version, omit feta or use a plant-based cheese alternative.
- This salad can be served immediately or chilled for a refreshing cold dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
