Baked Feta Israeli Couscous

Baked Feta Israeli Couscous

Baked feta Israeli couscous salad is s delicious spin on a classic chickpea greek salad, it’s so scrumptious and fresh and is the perfect side or main dish for a light lunch or dinner. I recently made of baked vegan feta and have been eating it every day, it’s so good. Add into salads, use it a spread, the versatility doesn’t end!


  • 2 cups cooked Israeli couscous
  • 1/2 cup sliced cherry tomatoes
  • 1/2 cup canned chickpeas drained and washed
  • 1/2 cup diced baby or regular cucumbers
  • 1/3 cup kalamata olives
  • 1/4 cup diced red onion
  • 1 cup diced vegan feta
  • 1/3 cup diced fresh cilantro


  • 1/4 cup lemon juice
  • 1/4 cup agave or maple syrup
  • 1 tsp dijon mustard
  • 2-3 tbsp olive oil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp garlic flakes
  • 1 tbsp tahini
  • Salt and pepper to taste


  1. Cook the couscous according to the packet instructions.
  2. Mix together the salad ingredients, mix the salad dressing, and then dress with the dressing, serve right away or place in the fridge to marinate a bit.
  3. Garnish the salad with extra chopped cilantro.

Baked feta

  1. Preheat oven to 180 degrees Celcius.
  2. Make the feta according to the recipe and scoop the mixture into a small square tin of choice, bake for 10-15 minutes until brown on top.
  3. Remove to cool before slicing or crumbling into the salad.

I`ve never tried baked feta. Sounds interesting

- Miami Food Network -


  • Serve this salad as a main or as a side salad for tapas alongside some hummus, fresh vegetables, and grilled vegetables.
  • The Israeli couscous can be replaced by regular couscous or other grains of choice.
  • The vegan feta can be subbed with soy-free variations, like cashew cheese, or any other storebought favorite you may like.


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