This is one of those salads I’ve always made without a recipe—tossing herbs and salty feta with juicy grapefruit pieces to create the perfect balance. I was asked for the recipe one too many times, so I finally sat down to write it for you!
Lunch, dinner, or side dish, this salad gets even better after it sits in the fridge. It’s light, refreshing and a perfect balance of juicy and salty. Israeli couscous, like regular couscous, is made with flour and water, but I prefer the Israeli variety for its soft, chewy, pasta-like texture.
Recipe: Grapefruit Couscous Salad
Ingredients:
2 cups Israeli couscous
½ red onion – thinly sliced
1 tsp + 3 TBS olive oil
2 TBS dill - chopped
1 grapefruit, segmented + 2 TBS grapefruit juice
1/3 cup hazelnuts toasted then chopped
½ cup feta - crumbled
Sea salt
Steps:
Cook couscous according to package instructions. Strain and rinse. Let cool.
Sauté red onion in 1 tsp olive oil, then add to couscous.
Whisk grapefruit juice and 3 TBS olive oil together then add to couscous and toss to evenly coat.
Add feta, dill, hazelnuts, and grapefruit segments, then toss and serve.