Meatless Monday – Israeli Couscous with Orange and Herb Vinaigrette


If you’re dreaming of basking in the summer heat from under your winter hat and need a little taste of sunshine, try making this light Israeli couscous salad that celebrates the far-off season with bright citrus flavors, juicy tomatoes, and tangy feta cheese.

Israeli Couscous with Orange and Herb Vinaigrette

2 cups Israeli couscous
3 tablespoons olive oil, divided
2½ cups water
1 tablespoon white wine vinegar
½ teaspoon orange zest
¼ cup fresh orange juice
1½ teaspoons salt, divided
½ teaspoon black pepper
1 tablespoon honey
3 tablespoons minced red onion
2 tablespoons minced parsley
2 tablespoons minced mint
1 teaspoon minced fresh oregano
3 plum tomatoes, cut into small dice
3 to 4 ounces feta cheese, crumbled

Heat 1 tablespoon olive oil in a medium saucepan, over medium heat. Place the Israeli couscous into the pot with 1 teaspoon salt and toast the pasta until browned, stirring frequently for about 5 minutes. Carefully pour in the water (it will spit and splatter), then bring it to a boil, stir, cover the pot, and reduce the heat to low. Allow the couscous to steam for 10 minutes. Transfer the couscous to a large bowl and allow it to cool.

In a medium bowl, combine the white wine vinegar with the orange zest, orange juice, ½ teaspoon salt, black pepper, honey, minced red onion, parsley, mint, oregano, and remaining 2 tablespoons olive oil; stir to combine. Add the diced tomatoes to this vinaigrette and allow them to marinate for at least 5 minutes. Fold the marinated tomatoes and crumbled feta into the cooled Israeli couscous. Serve chilled or at room temperature.