Refreshing Cucumber Couscous Salad

This Refreshing Cucumber Couscous Salad is the ultimate light, vibrant, and satisfying side dish for any occasion. It features chewy pearls of Israeli couscous, crisp cucumber, juicy tomatoes, and a generous amount of fresh herbs, all tossed in a zesty lemon-garlic vinaigrette. Crumbles of salty feta cheese bring everything together in this simple, yet incredibly flavorful, Mediterranean-inspired salad.

Ready in about 20 minutes, this recipe is perfect for a quick lunch, a healthy meal prep option, or an easy side dish for a summer BBQ or potluck. It’s a versatile and delicious salad that’s packed with fresh, bright flavors.

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Why You’ll Love This Recipe

• Quick & Easy: A delicious, satisfying salad that’s ready in about 20 minutes.
• Packed with Fresh Flavor: Loaded with fresh herbs, crisp veggies, and a bright lemon dressing.
• Perfect for Meal Prep: This salad holds up beautifully in the refrigerator for several days.
• Versatile Side Dish: The perfect accompaniment to grilled chicken, fish, or a variety of main courses.

Ingredients

For the Salad:

• 1 cup Pearl (Israeli) Couscous, uncooked
• 1 large English Cucumber, finely diced
• 1 pint Cherry Tomatoes, halved
• 1/2 Red Onion, finely chopped
• 1/2 cup Fresh Parsley, chopped
• 1/4 cup Fresh Mint, chopped
• 1/2 cup Crumbled Feta Cheese

For the Lemon Vinaigrette:

• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Fresh Lemon Juice (from 1-2 lemons)
• 2 cloves Garlic, minced
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Black Pepper

Step-by-Step Instructions

1. Cook the Couscous: Cook the pearl couscous according to the package directions. Once cooked, drain and rinse with cold water to cool it down quickly and prevent sticking.
2. Prep the Vegetables: While the couscous is cooking, chop the cucumber, cherry tomatoes, red onion, parsley, and mint. Add them to a large salad bowl.
3. Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
4. Combine Everything: Add the cooled couscous to the bowl with the vegetables. Pour the vinaigrette over the top and toss everything together until well-coated.
5. Add Feta and Serve: Gently fold in the crumbled feta cheese. You can serve the salad immediately, or let it chill in the refrigerator for 30 minutes for the flavors to meld.

Tips & Variations

• Pro Tip: Rinsing the couscous under cold water right after cooking not only cools it down but also stops the cooking process, ensuring a perfect chewy texture for your salad.
• Add Protein: Make this a complete meal by adding a can of drained chickpeas or some grilled, shredded chicken.
• Different Grains: If you don’t have pearl couscous, orzo pasta or quinoa would also work beautifully in this salad.
• Make it Creamy: For a creamy twist, add a few dollops of Greek yogurt or tzatziki sauce.

Frequently Asked Questions (FAQ)

• How long will this salad last in the fridge?
  • Store it in an airtight container in the refrigerator for up to 4 days. It’s a great option for make-ahead lunches.
• Can I make this gluten-free?
  • Yes. To make it gluten-free, substitute the pearl couscous with an equal amount of cooked quinoa or use a certified gluten-free couscous or pasta alternative.
• Can I use regular couscous?
  • Regular (Moroccan) couscous is much smaller and has a different texture. While you can use it, pearl (Israeli) couscous is highly recommended for its larger, chewier pearls that hold up better in a salad.

Serving Suggestions

• This cucumber couscous salad is a fantastic side dish for grilled chicken, salmon, or lamb skewers. It’s also a perfect standalone light lunch or a wonderful addition to a picnic or potluck spread.

Abby

Cucumber Couscous Salad

This refreshing Mediterranean cucumber couscous salad is light, flavorful, and perfect for summer BBQs, picnics, or meal prep. Tossed with a zesty lemon vinaigrette, chickpeas, feta, and fresh herbs, it makes a great vegetarian lunch or a side with grilled salmon or chicken.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 505

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup extra virgin olive oil
• 1 tbsp fresh lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 tsp honey or agave
• 1 tsp dijon mustard (optional)
• 1-2 cloves garlic, grated or minced
• 1/4 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups water
• 1/4 tsp fine sea salt
• 1 cup dry couscous
• 1 tbsp extra virgin olive oil
• 4 cups thinly sliced cucumber (about 6 small cucumbers)
• 1 small red onion, thinly sliced (about 1/2 cup)
• 1 can chickpeas, drained and rinsed
• 1/2 cup crumbled feta (about 100 g)
• 1/2 cup pitted kalamata olives, sliced or chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped

Equipment

• Medium saucepan
• Mixing bowl
• Whisk
• Knife and cutting board

Method

 

1. In a medium bowl or jar, whisk together the olive oil, lemon zest, lemon juice, honey, dijon mustard, garlic, salt, and black pepper until smooth and emulsified. Set aside.
2. Bring water to a boil in a medium saucepan. Add salt and couscous. Stir, cover, and remove from heat. Let sit for 5 minutes.
3. Fluff couscous with a fork, drizzle with olive oil, stir, and let cool for 10–20 minutes.
4. In a large mixing bowl, combine sliced cucumber, red onion, chickpeas, feta, olives, parsley, and dill.
5. Add couscous to the bowl and drizzle with the lemon vinaigrette. Toss gently to combine.
6. Serve immediately or chill in the fridge. Garnish with extra herbs if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. Optional add-ins: chopped bell peppers, cherry tomatoes, roasted or grilled vegetables, sun-dried tomatoes, fresh mint, quick pickled onions, or chopped preserved lemon peel.