I’ve mentioned before that warm days make me want salad for lunch as I don’t want anything too heavy. That said, I equally don’t want to feel hungry after I’ve eaten. This fruit, herb and feta Israeli couscous salad is great for warm days as it has lots of juicy fresh fruit in there along with cooling herbs to be light and refreshing, but filling enough to keep you going.
What is Israeli couscous?
Israeli couscous, also called pearled or giant couscous, is basically a larger version of regular couscous. It’s a small, round pasta, and it’s pretty versatile. I used it before in my Israeli couscous with grilled vegetables as either a main or along with simple grilled shrimp or meat, but it’s also great in various salads. Plus, you can toast it before cooking which adds a nice flavor to it.
How it’s made
This salad could hardly be easier as all you need to cook is the couscous and you can get everything else ready while it’s cooking. If you think the fruit, herbs and feta is a weird combination, believe me, it really works. The sweet and salty mix, along with the herbs in particular, work perfectly to balance each other out.
Make ahead options
If you prefer, you can cook the couscous ahead then just make everything up when you need it. You can also make the whole salad ahead to take with you for lunch or a potluck as it’s pretty robust, although remember it is still full of fresh fruit and herbs so don’t expect it to last a few days. It’s one I have on my list for summer lunchboxes, along with my calamari salad, French lentil salad with feta and fennel, caprese quinoa salad and a few more.
This fruit, herb and feta Israeli couscous salad is light, refreshing and colorful. Plus, it’s packed with healthy goodness and quick to make. I know some people have a thing about fruit in salads, but to me, you can hardly get a better combination for a summer lunch/side.
Fruit, herb and feta Israeli couscous salad
- 2 tbsp olive oil
- 1 cup Israeli couscous
- 1 1/4 cup water 300ml
- 1 cup watermelon 170g, diced
- 1 nectarine or peach
- 3 oz feta 80g
- 1/2 cup blueberries 80g
- 1/4 cup mint 4tbsp, chopped (fresh)
- 1/4 cup parsley 4tbsp, chopped (fresh)
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- salt and pepper
- Warm 2tbsp olive oil in a pan then toast the couscous until lightly brown - about 3-5min. Add the water, cover and bring to a bil then reduce the heat so it simmers. Cook until the water is absorbed -about 10min. Allow the couscous to cool - you can help it along by rinsing in cold water.
- While the couscous is cooking and cooling, dice the watermelon and nectarine/peach into bite-sized pieces. Chop or break up the feta into small chunks and chop the mint and parsley - a rough chop is fine.
- Dress the cooled couscous with the lemon juice, oil and a few grinds of salt and pepper. Toss so it is well-coated. Add the rest of the ingredients, toss, and serve.
Try these other salads perfect for summer:
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