I created this Mediterranean salad to pair with a white-blend wine from South Africa. The saltiness of the feta and the freshness of the mint and vegetables made a perfect accompaniment to the citrus and herb notes of the wine. I cut up and dressed the vegetables the night before and then the morning that I was serving the salad, I cooked up the couscous following the directions on the package then tossed it with the vegetables and feta.

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Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
8 hrs 5 mins
total:
8 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine red bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to overnight.

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  • Bring water to a boil in a saucepan; remove from heat and stir in couscous, butter, and salt. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; place on a baking sheet to cool.

  • Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to prevent clumps.

Nutrition Facts

297 calories; protein 9.9g; carbohydrates 28.1g; fat 16.7g; cholesterol 43.8mg; sodium 504.9mg. Full Nutrition
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