Lemony Cucumber Couscous Salad

Name: Lemony Cucumber Couscous Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 1 cup each
Ingredients: 1.5 cups pearl couscous; 1 Fresh Lemon; 2 Tbsp olive oil; 1/4 tsp garlic powder; 1/4 tsp salt; 1 English cucumber; 1/2 cup parsley; 1/4 tsp freshly cracked pepper; 3 oz. feta cheese, crumbled

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4.8

180 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 1 cup each
Calories
250 kcal
Course
Side Dish, Salad, Lunch
Cuisine
Middle Eastern

Lemony Cucumber Couscous Salad

Nancy Wheeler

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Lemony Cucumber Couscous Salad is a light, fresh, and vibrant pasta salad perfect for any summer meal.

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Ingredients

Servings

1.5 cups pearl couscous $2.20
1 Fresh Lemon $0.89
2 Tbsp olive oil $0.32
1/4 tsp garlic powder $0.02
1/4 tsp salt $0.02
1 English cucumber $1.49
1/2 cup parsley $0.27
1/4 tsp freshly cracked pepper $0.02
3 oz. feta cheese, crumbled $1.23

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Instructions

Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
Chop the cucumber into quarter-rounds and roughly chop the parsley.
Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

Notes

If you are substituting regular couscous for Israeli couscous, be aware that the cooking instructions are different. You can find instructions and step by step photos in this recipe post. You can substitute orzo for the couscous without any adjustments.