Name: Cliff Bell's Israeli Cous Cous, Mint, Feta & Pinenuts Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup Israeli Couscous; 0.5 cup Fresh Mint Leaves; 0.5 cup Feta Cheese, crumbled; 0.25 cup Pine Nuts; 2 tablespoons Olive Oil; 2 tablespoons Lemon Juice; 0 to taste Salt; 0 to taste Black Pepper

Couscous mixed with mint, feta, and pinenuts.

In a medium saucepan, bring 1.5 cups of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce heat to low, cover, and simmer for about 10-12 minutes until the couscous is tender and water is absorbed. Remove from heat and let it cool.

Cook the Couscous

In a small skillet over medium heat, add the pine nuts. Toast for about 3-4 minutes, stirring frequently, until golden brown. Remove from heat and set aside.

Toast the Pine Nuts

In a large mixing bowl, combine the cooled couscous, chopped mint leaves, crumbled feta cheese, and toasted pine nuts.

Mix Ingredients

Drizzle the olive oil and lemon juice over the mixture. Season with salt and black pepper to taste. Toss gently to combine all ingredients.

Dress the Salad

Transfer to a serving dish and serve immediately, or refrigerate for 30 minutes for a chilled option.

Serve

Israeli Couscous

Fresh Mint Leaves

Feta Cheese, crumbled

Pine Nuts

Olive Oil

Lemon Juice

Salt

Black Pepper

Israeli Cous Cous, Mint, Feta & Pinenuts

Make Israeli Cous Cous, Mint, Feta & Pinenuts Recipe in just 30m. Couscous mixed with mint, feta, and pinenuts.

Israeli Cous Cous, Mint, Feta & Pinenuts Recipe

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