Cous Cous Salad with Feta & Mint

Alright.  I'm going to state the obvious now.  It's hot.  Yup, it's hot and humid and I think my eyeballs are even sweating.  Nothing can escape it!  I am trying to just roll with it.  I'm thinking back to the days when I was bundled in my winter coat and scarf and hat.  I'm recalling when I could see my breath on the air and when the air hurt my face.  I need to appreciate the humid sweltering mess that we're living in right now.  The only recipe I could think to create during this time was a nice cool salad.  (I mean, I COULD have made ice cream, but I haven't decided the flavor that I want to go with yet.  Hopefully I'll have a new ice cream recipe posted on this blog for you soon!) 

So....salad!  I wanted to go with a meatless salad option since I'm impatient when I'm hot, which means that I don't want to wait for any meat to cook through.  Don't get me wrong.  I realize that I'm impatient all the time, but it's magnified even more when I'm hot and uncomfortable. #hotandhangryI decided throwing cous cous and vegetables and cheese into one bowl, along with a lemon-flavored dressing would be a marvelous idea.  It would allow me to eat something healthy but filling and tasty.  And guess what!  I was right!


Cous Cous Salad with Feta & Mint
makes 4-6 services

Print Recipe

  • 1 cup cous cous
  • 3 tablespoons freshly squeezed lemon juice (from about 1 large lemon)
  • 3 tablespoons extra virgin olive-oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • dash hot sauce, optional
  • 2 cups arugula
  • 1/2 large seedless cucumber, sliced and quartered
  • 1/2 large sweet pepper, diced
  • 3/4 cup crumbled feta cheese
  • 1/4 cup lightly packed fresh mint leaves, chopped

1) Prepare the cous cous per package instructions.  Once cooked through, fluff with a fork and set aside.

2) In a large bowl, use a whisk to combine the lemon juice, olive oil, mustard, paprika, salt and pepper, and hot sauce if using.  Taste the dressing and add more seasonings if necessary.

3) While the cous cous is still warm, pour into the bowl.  Use a large spoon to toss the cous cous with the dressing.

4) Put the cous cous in the fridge for 5-10 minutes to allow to cool.

5) Right before serving, add in the arugula, cucumber, sweet pepper, feta, and mint.  Use a spoon or tongs to incorporate.

6) Serve the cous cous cold or at room temperature.

-recipe adapted from Well Plated