Couscous Salad with Roasted Peppers and Lemon Whipped Feta
This refreshing couscous salad is a delicious blend of fluffy couscous, sweet roasted peppers, crisp cucumber, juicy tomatoes, and fragrant herbs — topped with a creamy, tangy lemon whipped feta that ties everything together. Perfect for a light lunch, picnic, or as a side for grilled meats and seafood.
Time
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Ingredients
For the Couscous Salad
1 cup couscous
1 cup boiling water or vegetable broth
2 roasted red peppers (jarred or homemade), chopped
1 small cucumber, diced
1 cup cherry tomatoes, halved
2 tbsp red onion, finely chopped
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
Salt and pepper, to taste
For the Lemon Whipped Feta
6 oz (170 g) feta cheese
3 tbsp Greek yogurt (or dairy-free alternative)
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp extra-virgin olive oil
Freshly ground black pepper, to taste
Instructions
1. Prepare the Couscous
Place couscous in a heatproof bowl.
Pour over boiling water or broth, cover, and let sit for 5 minutes.
Fluff with a fork and let cool slightly.
2. Make the Lemon Whipped Feta
In a food processor, combine feta, yogurt, lemon juice, zest, and olive oil.
Blend until smooth and creamy.
Season with black pepper and set aside.
3. Assemble the Salad
In a large mixing bowl, combine couscous, roasted peppers, cucumber, cherry tomatoes, red onion, parsley, and mint.
Drizzle with olive oil and lemon juice, then toss to combine.
Season with salt and pepper.
4. Serve
Spread a generous layer of lemon whipped feta on each serving plate.
Top with couscous salad.
Garnish with extra herbs or a drizzle of olive oil.
Notes & Tips
Roasting Peppers at Home: Place whole peppers under a hot grill or directly over a gas flame until charred, then peel and chop.
Make Ahead: The couscous salad can be made a day in advance — just store the whipped feta separately.
Vegan Option: Use vegan feta and plant-based yogurt.
Add Protein: Top with grilled chicken, shrimp, or chickpeas for a fuller meal.
Frequently Asked Questions
Q: Can I use pearl couscous instead of regular couscous?
A: Yes! Pearl couscous (Israeli couscous) works well, but you’ll need to cook it like pasta for about 8–10 minutes.
Q: Can I make this without a food processor?
A: Yes — mash the feta with a fork and whisk in the remaining ingredients until smooth.
Q: How long does this last in the fridge?
A: The salad lasts up to 3 days in an airtight container. The whipped feta stays fresh for about 4 days.
Nutritional Value
Calories: 305 kcal
Protein: 9 g
Fat: 16 g
Carbohydrates: 31 g
Fiber: 4 g
Sugar: 5 g
Sodium: 520 mg