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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
Cook Time 5 minutes
Total Time 20 minutes
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.
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