I saw a funny post on Instagram the other day. It fits me exactly. I always knew the fish, Dory, in Finding Nemo was modeled after me (she has no short-term memory). I thought it was so cute, I just had to share it with you.
Isn’t that great? Do you ever feel that way? I want to be healthy, but I get sidetracked by all the delicious food out there. Well I have a recipe for you today that you don’t have to feel guilty about eating, and you will love it!
I was first attracted to this recipe because of the bright green colors. It looked so fresh-tasting and bright. Then I realized it contained feta and pistachios, and I knew I was going to have to make it. I am so glad I did – it was light, flavorful, and has a wonderful texture because of the couscous, nuts, and a variety of vegetables.
Couscous is actually made from granular duram wheat. If you have never used Israeli Couscous, you have to try it. It looks like little pearls. In fact, sometimes it is called Pearl Couscous. I have found it at Sprouts and Trader Joe’s next to the regular Couscous near the rice and pasta.
This salad has a tasty, light, lemony dressing, more like a vinaigrette. And it is such a customizable dish as well. My husband doesn’t like feta or lemon zest so I divided it in half and left those items out of his. I love feta and lemon so I actually added even more to mine than the recipe calls for.
I think this salad would be perfect as a side dish for a summer bar-b-q or Memorial Day coming up. I paired it with grilled teriyaki chicken (recipe coming soon), and they were great together. It makes for a healthy meal yet you feel like you’re eating gourmet with all the bright colors and citrus flavor. It is such a good recipe, it’s a pleasure to eat healthy for a change….Oh look! Pizza!
Pistachio Feta Couscous Salad with Lemon Vinaigrette
- 3 c water
- 1 1/2 c dry Israeli Couscous
- generous pinch of salt
- 1 1/2 c sliced snap peas
- 1/2 English cucumber, cut into chunks
- 1/3 c chopped fresh parsley, plus more for garnish
- 1/2 c sliced green onions, plus more for garnish
- 2 tsp. lemon zest
- 1/2 c crumbled feta cheese, plus more for garnish
- 1/2 c roasted and salted pistachios, plus more for garnish
- salt to taste
- coarsely ground black pepper to taste
- 6 Tbsp. olive oil, divided
- 4 Tbsp. fresh lemon juice, divided
- In a medium saucepan, bring three cups of water to a boil.
- Add a generous pinch of salt, followed by Israeli couscous. Stir and reduce heat to a simmer. Simmer until couscous is just tender, about 10 to 13 minutes.
- Drain into a fine mesh strainer and rinse with cold water. Set aside.
- Trim ends off snap peas and slice each one in half or thirds, diagonally.
- Slice green onions, and chop cucumber into chunks without peeling.
- Juice your lemons, straining out seeds until you have 4 tablespoons.
- Toss couscous with half of the olive oil and half of the lemon juice.
- Add in the vegetables and parsley and toss.
- Next, gently fold in the feta and nuts.
- Salt and pepper to taste.
- Refrigerate until ready to serve.
- Just before serving toss salad with the rest of the lemon juice and olive oil.
- Pour into a large bowl or plate.
- Sprinkle salad with additional feta, green onions, parsley, and pistachios to garnish. Serve immediately.
- Refrigerate any leftovers.
Recipe slightly adapted from Joy the Baker