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Feta Cranberry Israeli Couscous Salad

A bright and hearty salad featuring Israeli couscous, feta, dried cranberries, and a refreshing mint lemon dressing, perfect for lunches, picnics, and quick dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 330
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup Israeli couscous Also called pearl couscous, provides a chewy texture.
  • 1 cup dried cranberries Adds sweetness.
  • 1 cup cucumber, diced For crunch and freshness.
  • 2 tablespoons green onion or shallot, sliced
  • 1/2 cup feta cheese, crumbled Salty and creamy.
  • 1/4 cup fresh mint, chopped Herb for freshness.
  • 1/4 cup toasted nuts (almonds or pistachios), optional For added crunch.
For the dressing
  • 2 tablespoons olive oil Good extra-virgin olive oil is best.
  • 2 tablespoons lemon juice Adds acidity.
  • 1 teaspoon lemon zest Enhances citrus flavor.
  • 1 teaspoon honey or maple syrup Balances the tartness.
  • 1 clove garlic, minced, optional For added flavor.
  • to taste salt and black pepper Season to your preference.

Method
 

Preparation
  1. Warm a drizzle of olive oil in a pot, add the Israeli couscous, and toast for 2 to 3 minutes until some pearls turn golden.
  2. Add water or broth, a pinch of salt, bring to a simmer, and cook until tender but bouncy, about 8-10 minutes. Drain any extra liquid.
  3. Spread the couscous on a sheet pan to cool faster and toss with a tiny splash of olive oil to prevent clumping.
Making the Dressing
  1. In a bowl, whisk together lemon juice, lemon zest, olive oil, honey, minced garlic (if using), salt, and black pepper. Taste and adjust seasoning.
Assembling the Salad
  1. In a large bowl, combine the cooled couscous, dried cranberries, diced cucumber, sliced green onion, chopped mint, and toasted nuts (if using).
  2. Pour the dressing over the salad and toss gently. Fold in crumbled feta last so it stays chunky.
  3. Taste and add a pinch of salt, extra lemon, or more mint if desired. Serve slightly warm or at room temperature.

Notes

Toast the couscous for deeper flavor. Store salad in an airtight container for up to 4 days. If storing longer than a day, keep feta and mint separately.