Watermelon and Feta Couscous Salad

Watermelon and Feta Couscous Salad

Fluffy couscous meets juicy watermelon and salty feta in a bright summer salad.

Total 45 min Makes 6 servings Calories 260/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Pearls of tender couscous are tossed with sweet watermelon, briny feta, cucumber, and mint, then finished with a lemon-olive oil dressing. It balances sweet, salty, and tangy flavors in each bite, making it a refreshing side for warm-weather cookouts or a light lunch on its own.

Ingredients

  • 1 1/2 cups pearl couscous
  • 2 cups water
  • 1/2 teaspoon salt
  • 4 cups seedless watermelon, cubed
  • 1 cup crumbled feta cheese
  • 1 English cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup fresh mint leaves, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon black pepper

Method

  1. Bring the water and 1/4 teaspoon salt to a boil in a 6-quart saucepan.

  2. Stir in the pearl couscous, reduce heat to low, cover, and simmer until tender.

  3. Drain any excess water if needed, then spread the couscous on a baking sheet to cool to room temperature.

  4. While the couscous cools, cube the watermelon, dice the cucumber, thinly slice the red onion, and chop the mint and basil.

  5. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, remaining 1/4 teaspoon salt, and black pepper.

  6. In a large bowl, combine the cooled couscous, watermelon, cucumber, red onion, mint, and basil.

  7. Drizzle the dressing over the salad and toss gently to combine.

  8. Fold in the feta cheese, taking care not to crush the watermelon, and serve immediately or chilled.

Rate this recipe

★ 4.3 (1)

Comments

    Log in to comment.

    Watermelon and Feta Couscous Salad

    Pearls of tender couscous are tossed with sweet watermelon, briny feta, cucumber, and mint, then finished with a lemon-olive oil dressing. It balances sweet, salty, and tangy flavors in each bite, making it a refreshing side for warm-weather cookouts or a light lunch on its own.

    45 min 6 servings 260 cal

    Ingredients

    • 1 1/2 cups pearl couscous
    • 2 cups water
    • 1/2 teaspoon salt
    • 4 cups seedless watermelon, cubed
    • 1 cup crumbled feta cheese
    • 1 English cucumber, diced
    • 1/4 cup red onion, thinly sliced
    • 1/3 cup fresh mint leaves, chopped
    • 1/4 cup fresh basil leaves, chopped
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon red wine vinegar
    • 1/2 teaspoon black pepper

    Method

    1. 1

      Bring the water and 1/4 teaspoon salt to a boil in a 6-quart saucepan.

    2. 2

      Stir in the pearl couscous, reduce heat to low, cover, and simmer until tender.

    3. 3

      Drain any excess water if needed, then spread the couscous on a baking sheet to cool to room temperature.

    4. 4

      While the couscous cools, cube the watermelon, dice the cucumber, thinly slice the red onion, and chop the mint and basil.

    5. 5

      In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, remaining 1/4 teaspoon salt, and black pepper.

    6. 6

      In a large bowl, combine the cooled couscous, watermelon, cucumber, red onion, mint, and basil.

    7. 7

      Drizzle the dressing over the salad and toss gently to combine.

    8. 8

      Fold in the feta cheese, taking care not to crush the watermelon, and serve immediately or chilled.