The short version
Instant couscous with sweet peas, mint, feta and lemon. Serves 2 · estimated 17 minutes including prep. Use instant fine couscous and verify the feta uses vegetarian rennet.
Why you’ll love this pea mint feta couscous
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- Weeknight Vegetarian MealsInstant couscous with sweet peas, mint, feta and lemon.
- Know before you startUse instant fine couscous and verify the feta uses vegetarian rennet.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Use instant fine couscous and verify the feta uses vegetarian rennet.
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- Prep
- 7 min
- Cook
- 10 min
- Total
- 17 min
- Serves
- 2
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Equipment
- 6-quart pasta pot with strainer lidSee our pick →
- Mixing bowlsSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Cook peas
Boil peas in a small pot of water according to their packet, usually 3–4 minutes. Drain and return to the pot.
-
Hydrate
In the same pot bring the measured 200 ml water to a boil. Stir in couscous and peas, cover, remove from heat and stand for 5 minutes, adjusting water and time to your packet.
-
Chop
Meanwhile dice cucumber, crumble feta and chop mint.
-
Finish
Fluff couscous and fold through oil, lemon juice, cucumber, feta and mint.
Recipe notes
- Timing: Use instant fine couscous and verify the feta uses vegetarian rennet. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Different herb: Replace mint with chopped dill.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Use within 3 days; keep cucumber separate for a crisper texture.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making pea mint feta couscous?
Use instant fine couscous and verify the feta uses vegetarian rennet.
Can I make it ahead?
Use within 3 days; keep cucumber separate for a crisper texture.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.