*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I found this recipe when I was looking for side dishes that I could eat while on the South Beach Diet. I have been making this for several months and even my two year old asks for second helpings. Two things that make this a little easier are 1) If you don't have time to let the couscous chill for an hour make it the night before and then mix it with the other ingredients the next day. 2)Either leave the cucumber out all together or cut it up and add to individual salads. I find that the leftovers don't keep as well with the cucumber mixed in.
Love this recipe - made a few modifications - use salt only to taste - not amount in recipe - used 3/4 c olive oil & 3-1/2 T red wine vinegar - was out of Dijon so used regular mustard and 3/4 t sugar to cut the tang down. Also added 1 c carrots (matchstick size cut); 1 can garbanzo beans and cut back on feta cheese slightly. Excellent summer dish - added extra fresh herbs from garden - definitely a keeper recipe - thanks so much - next time going to try cooking cous cous with one can chicken broth instead of water for more flavor. The cous cous called for in recipe is equivalent to one box.
This salad turned out great! I didn't make any modifications to the recipe whatsoever. I didn't care for the pine nuts and will leave those out the next time I make this salad. Thanks for passing this recipe along. It's a keeper.
This salad had a nutty taste that overpowered everything else. I love feta and the other flavors in the dressing but I couldn't taste them at all. There are better couscous recipes out there and I wouldn't try this again.
I LOVED this but my husband wasn't so crazy about the dressing. I really can't see why. We both generally don't like mustard but this was a perfect use of it. I would make it again maybe for other people but apparently not for home!
Has become a firm favourite with all of the family. As a side dish or as a bed for fish or chicken. I have added other things like sundried tomatoes olives & capsicum. What ever you like really. The pine nuts make it though. I did reduce the amount of water to 1 1/2 cups as I found it to wet otherwise.
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