Minted Couscous Salad

Updated: Oct 23, 2019


  • 1 cup Whole Wheat Pearl ( also called Israeli couscous) or 2 cups of regular couscous

  • 1 lemon — zested

  • 3 tablespoons freshly squeezed lemon juice — from about 1 large lemon

  • 3 tablespoons extra virgin olive oil

  • 2 teaspoons Dijon mustard

  • 1 teaspoon smoked paprika

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 cups arugula (or your favorite green salad)

  • 1 medium seedless cucumber, sliced and quartered

  • 1 pint cherry tomatoes — or grape tomatoes, halved

  • Arils from 1 pomegranate

  • 1/2 cup reduced fat feta cheese

  • 1/4 cup lightly packed fresh mint leaves — chopped


  1. Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.

  2. In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.

  3. When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, pomegranate and mint. Toss to combine. Serve cold or at room temperature.


Store the leftover in an airtight container in the refrigerator for up to five days.


1365/271 Sampraya Road

76120 Cha-am / Hua Hin

Thailand ​

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