Ingredients
Couscous
- 1 cup Israeli (pearl) couscous
Vegetables & Herbs
- 1 ripe avocado, diced
- 1 heaping cup sugar snap peas, stems and strings removed, roughly chopped
- 1 medium cucumber, diced
- 1 small bunch watercress, thin stems and leaves only
- 4 scallions, thinly sliced
- 1/2 bunch flat leaf parsley, roughly chopped
Dressing & Cheese
- 4 oz feta cheese, crumbled
- 1/4 cup olive oil
- 3 tbsp lemon juice
- Salt and freshly cracked black pepper, to taste
Instructions
- Cook the couscous: Bring a pot of salted water to a boil. Add the Israeli couscous, then reduce heat to a simmer. Cook for 8-10 minutes until al dente, then drain and rinse with cold water to cool the couscous. Drizzle a little olive oil over it to prevent sticking.
- Assemble the salad: In a large mixing bowl, combine the cooled couscous, diced avocado, chopped sugar snap peas, cucumber, watercress, scallions, parsley, and crumbled feta cheese. Drizzle with olive oil and lemon juice, then gently toss until everything is evenly incorporated. Season with salt and freshly cracked black pepper to taste.
- Serve: Divide the salad evenly between bowls and serve immediately or chilled.
Notes
- Rinsing the couscous with cold water stops the cooking process and helps keep it from becoming mushy.
- Use ripe but firm avocado to maintain texture in the salad.
- This salad is best served fresh but can be refrigerated for up to one day.
- Feel free to add toasted nuts or seeds for extra crunch.
- Adjust lemon juice and olive oil amounts to taste for preferred acidity and richness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
