BrokeAss Gourmet

BrokeAss Gourmet

Israeli Couscous Salad with Feta

  • Prep Time 0:20
  • Cook Time 0:15
  • Estimated Cost $8.50

Israeli couscous, with its big chewy balls (yeah, go ahead and make fun of that line), is so much more interesting to me than the regular kind. I wanted to to accentuate its interesting texture, so I paired it with simple Mediterranean flavors—tomatoes, parsley, lemon, olive oil and feta. This is a good one to bring to a barbeque and works especially well alongside Grilled Ribeye with Chimichurri Sauce.


  • 3 tbsp extra virgin olive oil, divided Pantry
  • 8 oz. dried Israeli couscous $1.50
  • 1 handful flat-leaf parsley, chopped $1 for a bunch
  • 1 cup cherry tomatoes, halved $2.50 for a pint
  • 1/2 red onion, finely diced $0.50
  • 4 oz. crumbled feta cheese $2.50 for 8 oz.
  • juice of 1 lemon $0.50
  • salt and pepper to taste Pantry

Recipe Serves 3-4


  1. Heat 1 tbsp olive oil in a pot over medium-high heat. Add couscous and toast lightly, 1-2 minutes, stirring occasionally. Add 2 1/2 cups water and cover. Bring to a boil and then reduce heat to medium-low. Allow to cook for 5-7 minutes, or until all water has absorbed and couscous is tender. Stir occasionally to prevent sticking.
  2. Rinse couscous under cool water in a fine mesh strainer to bring the temperature down. Transfer rinsed couscous to a bowl.
  3. Toss cooked couscous with remaining olive oil, parsley, cherry tomatoes, red onion, feta and lemon juice. Season with salt and pepper to taste.

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Nathalie, on Oct 12, 09:12 PM, wrote:

Love this salad! I would suggest that you use 1 3/4 cups of water, instead of 2 1/2 cups, though. Also, I added spinach (because I did not have parsley) and it was quite tasty!

Karen 75017, on Jul 19, 09:02 PM, wrote:

This was a super summer salad recipe – so quick and easy to make! I added lime juice instead of lemon and popped a couple chopped kalamata olives into the mix. Very tasty!

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