Lemony Cucumber Couscous Salad
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 1 cup each
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Calories
250 kcal
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Cuisine
Middle Eastern
Lemony Cucumber Couscous Salad
Description
Lemony Cucumber Couscous Salad features cooked pearl couscous cooled and tossed with chopped English cucumber, fresh parsley, and crumbled feta cheese. A bright dressing made with fresh lemon juice and zest, olive oil, garlic powder, salt, and freshly cracked black pepper dresses the salad. The lemon adds a zesty note that complements the mild couscous and creamy feta, while the cucumber and parsley provide freshness and mild crunch. The salad is prepared by boiling the couscous until tender, then cooling it before mixing. It can be served right away or refrigerated to deepen the flavors, making it a versatile dish for warm-weather meals or light lunches.
The salad’s textures vary from the soft couscous to the crisp cucumber and crumbly cheese, with the herbs adding aromatic freshness. Its ease of preparation and adaptable ingredients make it suitable for different occasions and tastes.
Ingredients
- 1.5 cups pearl couscous $2.20
- 1 lemon $0.89, fresh
- 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 black pepper $0.02, freshly cracked
- 3 oz. feta cheese $1.23, crumbled
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 substituting regular couscous for pearl (Israeli) couscous, follow adjusted cooking times and methods as they differ.
- Orzo can be used instead of couscous without changing the recipe steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61 cup each
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 250kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Sodium | 265mg | 11% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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