Lemon-Infused Herb Couscous Salad with Feta and Mint

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A bright and refreshing couscous salad tossed with lemon zest, fresh mint, crumbled feta, and cherry tomatoes perfect for a light weekend brunch brunch. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs couscous, boiling water, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 cup couscous in a large heatproof bowl. Pour 1 1/4 cups boiling water over the couscous, cover tightly with plastic wrap, and let it steam for 5 minutes until water is absorbed.
  2. Step 2: Fluff the couscous with a fork and stir in 3 tbsp olive oil, 1 tbsp lemon zest, and 2 tbsp lemon juice until evenly coated and fragrant.
  3. Step 3: Add 1/4 cup chopped fresh mint leaves, 1/4 cup chopped fresh parsley, 1 cup halved cherry tomatoes, and 1 medium diced cucumber to the couscous. Toss gently to combine.
  4. Step 4: Fold in 1/2 cup crumbled feta cheese and season the salad with 1/2 tsp salt and 1/4 tsp black pepper. Chill for 30 minutes before serving to meld the flavors.

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