Simply Good Kitchen Couscous Feta Salad


For the salad:

  • 2 Tablespoons Vegetable oil
  • 1 1/2 Cups Israeli couscous, large pearls
  • 1/2 Cup Bulgar wheat, medium size
  • 2 teaspoons Kosher salt (Diamond Crystal)
  • 2 Cups Water

For the vinaigrette:

  • 1/2 Cup “O” Cabernet Vinegar
  • 3/4 Cup Extra Virgin olive oil
  • 1 teaspoon Kosher salt (Diamond Crystal)
  • 1/4 teaspoon Black pepper, freshly ground
  • 1 Clove Garlic, minced
  • 1 teaspoon Dijon mustard

For the salad garnish:

  • 8 ounces Bulgarian feta cheese, crumbled
  • 2 medium Tomatoes, 1/2-inch dice
  • 1 medium Cucumber, 1/2-inch dice
  • 1 rib Celery, 1/2-inch dice
  • 2 Tablespoon Dill, minced


  1. Place a 4-quart pot over high heat (425 to 450 degrees F).  Once pan is hot, add oil, couscous, bulgar wheat, and kosher salt.  Toast to a golden brown.  Once color is achieved, immediately add the water.  Bring to a light boil, then reduce heat to low, cover pot and cook fo 15 minutes.  Remove from heat.
  2. Immediately add the vinaigrette.  Stir to thoroughly mix.  Refrigerate to completely cool.
  3. Once cooled, add feta cheese, tomatoes, cucumber, celery, and dill. Salad will keep up to 7 days in the refrigerator.


Although it may look like a grain, couscous is actually a pasta, probably invented in North Africa hundreds of years ago. Couscous means “well-rolled” or “rounded” in the Berber language. The couscous used in this recipe is a type of extruded pasta developed in Israel in the 1950’s.  Made from wheat flour, these couscous are lightly toasted to enhance their flavor.