fresh mint couscous salad

Fresh Mint Couscous Salad

Looking for a new side dish? Try this fresh mint couscous salad. 

With the spring weather, our backyard herb garden is in full swing: basil, thyme, cilantro, and mint! 

I love using fresh herbs in pasta salads, so I decided to try a couscous salad with fresh mint. The end result? Light. Refreshing. Simple. It paired perfectly with salmon and roasted veggies for dinner. 

For the couscous, I prefer the Israeli pearl variety for texture. The chewy pearls are larger than regular couscous and fun to eat. I used Bob Red’s Mill Tri-color Pearl Couscous

If you haven’t cooked with couscous before, try it! It’s always fun changing up what you typically eat. 

Next, I plan to use the mint for mojitos (who’s with me?!) 

fresh mint couscous salad

Fresh Mint Couscous Salad


  • 1 cup dry couscous
  • 2 tablespoons olive oil 
  • 1 can garbanzo beans, rinsed and drained
  • 2 mini English cucumbers, chopped
  • ¼ cup fresh mint, chopped
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lemon 
  • ¼ teaspoon dill 
  • ½ teaspoon garlic powder
  • ¼ cup feta cheese 
  • Salt and pepper to taste


  1. Cook couscous according to package directions. Once cooked, transfer to a large mixing bowl. Stir in olive oil. 
  2. Add the cucumber, garbanzo beans, mint, apple cider vinegar, lemon juice, dill, garlic powder, feta cheese, salt, and pepper. Combine until everything is well mixed. 
  3. Enjoy warm or chilled! Leftovers can be saved in an airtight container for 3-4 days. 

If you enjoy this recipe you might like these pasta salads:

Don’t forget to tag @everglownutrition on Instagram with your recipe creations!

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