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olive oil and lemon couscous

Olive Oil and Lemon Couscous with Feta, Olives, Peppers and Herbs

This olive oil and lemon couscous salad has been one of my insatiable pregnancy lemon cravings. In this recipe, light and fluffy lemony couscous gets tossed with feta cheese, sweety drop peppers, castelvetrano olives, and fresh herbs. It's a super refreshing and completely irresistible Mediterranean salad that you're sure to love. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Course Salad, Side Dish
Cuisine greek, Mediterranean

Ingredients
  

Dressing

  • cup olive oil
  • zest from 1 lemon
  • 3 lemons juiced (about ¾ cup)
  • 1 tablespoon white balsamic reduction
  • 1 clove garlic minced
  • ¼ teaspoon salt

Couscous

  • 5 cups cooked couscous cooked in broth
  • 1 cup pitted castletrano olives chopped
  • 7 oz crumbled feta one small block
  • ½ cup tear drop peppers or peppadews
  • cup red onions minced
  • 2 tablespoon fresh dill roughly chopped
  • 2 tablespoon fresh parsley roughly chopped
  • 2 tablespoon fresh mint roughly chopped
  • 2 tablespoon fresh basil roughly chopped
  • ½ teaspoon kosher salt

Instructions
 

Dressing

  • Whisk together olive oil, lemon zest, lemon juice, white balsamic reduction, minced garlic and salt and set aside.

Couscous

  • Prepare couscous according to the directions and fluff with a fork. Pour into a large mixing bowl to cool for at least 10 minutes.
  • Stir in Olive Oil and Lemon Dressing.
  • Add chopped olives, feta, peppers, and red onions and stir.
  • Stir in dill, parsley, mint, basil and salt.
  • Toss everything together and season with more salt and lemon juice if needed.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!