Name: Couscous Salad with Za'atar Vinaigrette
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 c whole wheat pearl couscous (repared according to package directions such as Bob's Red Mill); 2 c English cucumber (diced); 1/3 c feta (crumbled); 1/4 c fresh mint (minced); 3 tbs pine nuts (toasted in dry pan); 2 tbs lemon juice; 1 tbs olive oil; 1 tbs za'atar; 1/2 tsp salt; 1/4 tsp pepper

The rich, nutty texture of whole wheat pearl couscous is the perfect match for toasted pine nuts, crunch cucumbers, and salty feta.

Life is too short to eat boring salads. Is a garden salad with grilled chicken healthy? Of course. Does it get old after a few days? You betcha’!

If you’re stuck in a salad rut, I urge you to think outside of the bowl and get creative. Lettuce-based salads are a regular in our house but as the growing season winds down here in Michigan, I like to fill my salad bowl with heartier ingredients such as roasted beets, carrots, sweet potatoes, and whole grains.

Regardless of the month, I urge you to let the season guide your bowl to maximize flavor and health benefits. Here are a few of my favorite salads and homemade dressing recipes:

Today’s recipe contains za’atar, a Middle Eastern spice blend that contains thyme, oregano, sumac and toasted sesame seeds. Various versions are sold in Middle Eastern markets or online.

Your fork is waiting.

Couscous Salad with Za’atar Vinaigrette

Liz Della Croce

The rich, nutty texture of whole wheat pearl couscous is the perfect match for toasted pine nuts, crunch cucumbers and salty feta.

5 from 2 votes

Print Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Salad

Cuisine Lebanese

Servings

Calories 250 kcal

Ingredients

1 c whole wheat pearl couscous repared according to package directions such as Bob’s Red Mill
2 c English cucumber diced
⅓ c feta crumbled
¼ c fresh mint minced
3 tbs pine nuts toasted in dry pan
2 tbs lemon juice
1 tbs olive oil
1 tbs za’atar
½ tsp salt
¼ tsp pepper

Instructions

In a medium bowl, combine cooked couscous with cucumber, feta, mint and pine nuts.
Toss salad with lemon juice, olive oil, za’atar, salt and pepper.
Check for seasoning and adjust accordingly.

Chef’s Notes

Salad can be served warm, room temp or cold.

Nutrition

Calories: 250kcalCarbohydrates: 33.4gProtein: 8.1gFat: 9.7gSaturated Fat: 3gPolyunsaturated Fat: 6.7gTrans Fat: 0gCholesterol: 11mgSodium: 430mgFiber: 4.9gSugar: 1.8g

Keyword couscous salad

Did you make this?If so tag @thelemonbowl using the hashtag #thelemonbowl to be featured!

Comments

Kim

June 02, 2016 at 1:03 pm

Oh my goodness. At first I thought it was lentils in the salad. I love Za’atar and am so glad I came across these recipes and your blog!

- Liz DellaCroce
  
  June 02, 2016 at 3:00 pm
  
  My pleasure!! I hope you enjoy it!
  
The Mistress of Spices

January 06, 2013 at 10:04 am

Just made this for the week’s lunches, adding in a chopped red bell pepper. Delicious! So glad that I found your lovely blog :-)

- Liz DellaCroce
  
  January 06, 2013 at 10:16 am
  
  I’m so glad to hear – thank you for finding me and saying hi!! Enjoy the salad!
  
Christy @SweetandSavoring

September 24, 2012 at 12:38 pm

Just the picture alone is making me hungrier- I’m so excited to make this for my husband! He’s usually not that impressed by salads but I have a feeling this one is different.

- The Lemon Bowl
  
  September 24, 2012 at 12:41 pm
  
  Let me know what he thinks!!! I hope you enjoy as much as we did.

Couscous Salad with Za’atar Vinaigrette

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Instructions

Chef’s Notes

Nutrition

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