Lemon-Infused Herb Couscous Salad with Feta and Mint
A bright and refreshing couscous salad tossed with lemon zest, fresh mint, crumbled feta, and cherry tomatoes perfect for a light Mother's Day brunch. This mediterranean-inspired salads (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.
Ingredients
- 1 cup couscous
- 1 1/4 cups boiling water
- 3 tbsp olive oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup, chopped fresh mint leaves
- 1/4 cup, chopped fresh parsley
- 1 cup, halved cherry tomatoes
- 1 medium, diced cucumber
- 1/2 cup, crumbled feta cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Lemon-Infused Herb Couscous Salad with Feta and Mint take to make?
Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Infused Herb Couscous Salad with Feta and Mint?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep couscous from drying out.
Can I substitute ingredients in Lemon-Infused Herb Couscous Salad with Feta and Mint?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Infused Herb Couscous Salad with Feta and Mint for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Infused Herb Couscous Salad with Feta and Mint vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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