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
- 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
- Cook couscous according to package directions. Once cooked, transfer to a large mixing bowl. Stir in olive oil.
- 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.
- 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!