Mint Invasion – Part I: Mint and Feta Tabbouleh

August 31, 2012

Our mint patch has taken over the herb garden. The top canopy is almost chest-level, like a hedge. It has engulfed neighboring oregano and chives. Minty sucker scouts are popping up yards away. We act now or… deal with a worse situation next year. The strategy? Eat it.

I’ll be cooking a few recipes with mint to keep the invasion in check until we feel like bringing out the big shovels. I did a stint of digging a couple of weeks ago to transplant a section of this leafy tyrant to a plot by the mailbox.

This first recipe is a simple tabbouleh, which can be made with bulgur or couscous–both are good. Some people find tabbouleh bland. I keep it interesting by toasting the couscous/bulgur.

For even more flavor I use the deliciously crumbly Mira River Feta by The Wandering Shepherd, a Cape Breton artisan cheese maker best known for his terrific ewe milk cheeses. For this recipe, I’m also using Speerville Organic Couscous.

Serves 6-8


• 2 cups couscous
• 4 cups water
• 1 cup mint, chopped
• 1 cup feta, crumbled
• 2 medium tomatoes, roughly chopped
• 1 onion, chopped
• 5 tablespoons olive oil
• small bunch of chives, chopped
• juice of half a lemon
• salt + ground black pepper

In a small skillet, sauté the onion in olive oil for about 5 minutes. Set aside.
In a large cast iron pot or skillet, toast the couscous on medium heat, stirring often, until most of it is browned. Meanwhile you can bring the water to a simmer. Remove from heat.
Pour the hot water over the couscous, cover, and let stand for 5 minutes.
Transfer to a large bowl, and stir in the sautéed onions, mint, feta, tomatoes, chives, lemon juice, and season with salt and pepper.
Eat hot or let it cool down. Top with chopped mint.
Will keep in the fridge for 3-4 days.

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{ 7 comments… read them below or add one }

kale August 31, 2012 at 5:12 pm

Thanks for the tip on toasting the couscous! I am definitely going to do that from now on.


Bryan September 2, 2012 at 9:37 am

No problem Kale, enjoy!


Karista September 2, 2012 at 1:29 pm

I love mint and feta together! This looks delish. I know what you mean, my mint bush has taken over my herb Garden!


Katherine @ Eggton September 2, 2012 at 8:04 pm

Wow. You weren’t kidding about that mint taking over–that photograph is impressive. As always, the recipe looks amazing.


Sue/the view from great island September 4, 2012 at 4:30 pm

Lots of new ideas in this recipe for me. I’m a tabbouleh lover, but I’ve never used couscous in it, or toasted the grains, for that matter, and the thought of that artisan feta is making my mouth water.
I’m jealous of your mint plantation…I put one little plant in a pot and it’s doing well, but I mistakenly got peppermint instead of spearmint. Big mistake. It makes everything taste like toothpaste!


Julia September 6, 2012 at 4:20 am

What a pretty plate!


Hannan November 6, 2012 at 4:12 pm

i want min invasion in my yard!


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