Lemon Feta Couscous Salad | The Nutritionist Reviews

Lemon Feta Couscous Salad | The Nutritionist Reviews

Lemon Feta Couscous Salad is loaded with flavor and tends to make the best lunch! Packed with arugula, white beans, feta cheese, couscous and a lemon vinaigrette.

Lemon Feta Couscous Salad | The Nutritionist Reviews

Earlier this summer time, I manufactured my Lemon Feta Couscous Salad over on Pinterest and it went viral! I knew my blog viewers would enjoy the recipe as properly so I built it once again for straightforward lunches during the week and am sharing it in this article. It is the ideal simple salad that you will love taking in a couple of days in a row.  I loaded it with a bunch of scrumptious substances like couscous, peppery arugula, white beans, feta cheese, basil, lemon zest, inexperienced onions and a homemade lemon vinaigrette. So fantastic! 

Lemon Feta Arugula Couscous Salad

Why should I consume beans?

If you have been subsequent The Nutritionist Testimonials for awhile, you know I appreciate cooking with beans. We use beans in so lots of distinct dishes such as salads, soups, Mexican foodstuff, hummus and so much a lot more. I a short while ago bought an astounding opportunity with the Michigan Bean Fee to go on a trip and study all about Michigan Beans. I understood I had to go mainly because of my really like for beans!

I realized so much about beans! I acquired that the thumb of Michigan is a substantial producer of beans, specially black beans, navy and little red beans. I adore this due to the fact that is exactly where my parent’s farm is that we are always checking out and I definitely failed to know how essential bean developing was in Michigan.  

Lemon Feta White Bean Couscous Salad

We toured a bean farm mastering about how beans are developed, we got to see how to make a range of bean recipes, figured out about bean nourishment, saw how beans are processed, and so forth. It was an astounding trip that just solidified my like for beans. Chef Amanda Leatherman from Grand Rapids, MI created a very comparable arugula salad for us on the journey which reminded me of this salad.

Spoonful of lemon feta couscous salad

Now enable me converse about why we use beans in our house. The range a person explanation is probably convenience. Opening a can of canned beans is super brief and can make for rapid meals which is astounding because we frequently will not have a ton of time to make a meal. Beans are also super cost-effective! As the price of meat has gone way up, I appreciate that beans are even now an cost-effective protein choice. One more cause is that my family enjoys beans! My young ones appreciate any meal with beans and thus, I make them a large amount! The final motive is mainly because beans are packed with nutrition! In particular protein and fiber.

**Visit the Michigan Bean Commission to find out a lot more about beans and to get recipe thoughts for how to prepare dinner with beans.

Generate: serves 4-6 

Lemon Feta Couscous Salad

Lemon Feta Couscous Salad is loaded with flavor and helps make the very best lunch! Packed with arugula, white beans, feta cheese, couscous and a lemon vinaigrette.

Prep Time:  10 minutes Cook time: 10 minutes Whole time: 20 minutes


  • 3 cups cooked couscous
  • 1 1/2 cups cooked white beans (or 1 can, drained and rinsed)
  • 2 cups arugula 
  • 3/4 cup feta cheese
  • 1/4 cup chopped refreshing basil
  • 1/4 cup chopped eco-friendly onion
  • Lemon Vinaigrette
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 2 tablespoons purple wine vinegar (or apple cider vinegar)
  • 1/4 cup olive oil
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt


  1. Cook couscous and white beans according to directions (or use canned white beans).

  2. Whisk jointly the lemon zest, lemon juice, vinegar, olive oil, black pepper and salt.

  3.  In a big bowl, blend together arugula, white beans, couscous, feta, basil, environmentally friendly onion and dressing. 

  4. Tastes very best if you permit marinate for at the very least an hour or overnight. Can be saved in the fridge for up to 4 days.


This submit is sponsored by the Michigan Bean Fee.