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Couscous Salad with Grilled Squash, Feta and Mint


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Rate this recipe 4.3/5 (6 Votes)


  • 1 c couscous
  • 1 minced garlic clove
  • 1 jalapeno, seeded and thinly sliced
  • 1/4 c plus 3 T olive oil
  • 1/4 c rice vinegar
  • 1/4 c chopped mint
  • 1/2 t salt
  • 1/4 t pepper
  • 4 6-oz yellow squash
  • 2 c watercress
  • 1/4 c crumbled feta
  • 10 sliced scallions


Servings 4
Adapted from


Step 1

Put couscous in a heatproof bowl and add 1 1/2 c boiling water. Cover and let stand 5 mins. In a medium bowl combine garlic, jalapeno, 1/4 c + 2 T olive oil, rice vinegar, mint, salt and pepper.

Fluff couscous with a fork and stir in dressing. Preheat grill to high heat.

Drizzle yellow squash, halved lengthwise, with 1 T olive oil and season with salt. Grill until charred and tender, 3 mins per side, and slice into half moons. Add to couscous along with watercress, feta and scallions and toss.


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