Name: Flavorful Cucumber Couscous Salad
Prep time: PT-489745H13M43S
Cook time: PT-489745H13M43S
Total time: PT-489745H13M43S
Cuisine: Mediterranean
Ingredients: 1 ½–2 cups Israeli couscous (225–300 g); 2 medium cucumbers (about 300 g), chopped and drained; ¼ bunch fresh parsley (15 g), chopped; 1 medium lemon (zest + juice); 2 tbsp olive oil (30 ml); ¼ tsp garlic powder (1 g); ¼ tsp salt (1 g); Freshly cracked black pepper, to taste; 3 oz crumbled feta cheese (85 g)

Jump to Recipe

When the sun is blazing and the last thing you want is a heavy meal weighing you down, enter the Cucumber Couscous Salad—your new best friend for summer lunches and breezy backyard dinners.

This refreshing salad is crisp, lemony, and filled with Mediterranean-inspired flavors. It’s the kind of dish that feels both simple and elegant, making it just as perfect for a quick weekday lunch as it is for impressing guests at your next barbecue.

If you’ve never tried Israeli couscous, this is your sign. Those little pearl-like pasta bites soak up flavor beautifully while adding a satisfying chew. Paired with crunchy cucumbers, fresh herbs, and creamy feta, it’s basically sunshine in a bowl.

And the best part? You can whip this vegetarian couscous salad together in less than 25 minutes. That means more time sipping iced tea on the porch, less time sweating over the stove.

Why You’ll Love This Cucumber Couscous Salad

Quick & easy: Ready in under 25 minutes with just a handful of ingredients.
Perfect summer lunch recipe: Light yet satisfying, and it travels well for picnics.
Healthy side dish: Balanced with fiber, fresh veggies, and just enough feta for a creamy bite.
Mediterranean couscous flavors: Bright lemon, olive oil, parsley, and feta make it vibrant and refreshing.

Ingredients You’ll Need

1 ½–2 cups Israeli couscous (225–300 g)
2 medium cucumbers (about 300 g)
¼ bunch fresh parsley (15 g)
1 medium lemon (zest + juice)
2 tbsp olive oil (30 ml)
¼ tsp garlic powder (1 g)
¼ tsp salt (1 g)
Freshly cracked black pepper
3 oz crumbled feta cheese (85 g)

How to Make Flavorful Cucumber Couscous Salad

Cook the couscous: Bring water to a boil, add couscous with ½ tsp salt, and cook 5–7 minutes until tender. Drain, rinse with cold water, and set aside.
Prep the cucumbers: Chop into bite-sized cubes, remove seeds, and let drain in a colander for 10 minutes.
Make the dressing: In a large bowl, whisk olive oil, lemon juice, zest, garlic powder, salt, and pepper.
Combine: Toss warm couscous with the dressing to absorb flavors. Stir in cucumbers, parsley, and feta.
Chill & serve: Refrigerate for 15 minutes before serving, or enjoy right away with extra parsley and olive oil on top.

Tips for the Best Refreshing Salad

Don’t skip draining the cucumbers. Nobody likes a watery salad. Giving them a little time in a colander keeps everything crisp.
Use good olive oil. Since the dressing is simple, a flavorful extra-virgin olive oil makes all the difference.
Warm couscous trick: Tossing couscous with the dressing while still warm helps it soak up that lemony goodness.
Make it your own: Add cherry tomatoes, chickpeas, or even a sprinkle of toasted pine nuts for variety.

A Little Story From My Kitchen

This salad was born out of one of those “clean out the fridge” moments. I had leftover couscous, a couple of cucumbers begging to be used, and a block of feta that was nearing its expiration date. I tossed them together with lemon and parsley, and—voilà—a star was born.

Now it’s become my go-to when I need something quick but don’t want to feel like I’m eating the same old salad again. My kids call it “fancy pasta salad,” which honestly makes me laugh every time, but hey—they eat it happily, and that’s a win in my book.

What to Serve with Cucumber Couscous Salad

This salad shines as a light vegetarian main dish, but it also plays beautifully as a side. Try it with:

Grilled chicken or salmon for a protein boost.
Falafel and hummus for a full Mediterranean-inspired meal.
A platter of roasted vegetables for a hearty, plant-based spread.

It’s also perfect for potlucks or picnics because it holds up well at room temperature and travels like a champ.

How to Store Leftovers

Store your cucumber couscous salad in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, making it a great make-ahead option.

If the couscous soaks up too much dressing overnight, just drizzle with a little more olive oil and an extra squeeze of lemon before serving. That fresh lift brings it right back to life.

Freezing isn’t recommended—cucumbers don’t thaw gracefully—but honestly, this salad rarely lasts long enough to make it to the freezer anyway.

FAQs

Can I use regular couscous instead of Israeli couscous?

Yes, though the texture will be different—regular couscous is finer and more fluffy, while Israeli couscous is chewy and hearty.

Can I make this vegan?

Absolutely. Just skip the feta or use a plant-based alternative.

Can I prep it ahead of time?

Yes! In fact, it tastes even better after chilling. Just give it a stir before serving.

What other herbs can I use?

Mint or dill add a fresh twist if you want to switch things up.

Is this gluten-free?

Traditional couscous is not gluten-free, but you can substitute quinoa for a similar vibe.

A Bright Bite of Summer

This Cucumber Couscous Salad is everything you want in a summer dish: quick, refreshing, and full of vibrant flavor. It’s the kind of healthy side dish that feels light yet satisfying, making it a must-have for everything from solo lunches to family gatherings.

So next time you need a summer lunch recipe that tastes like sunshine, grab those cucumbers and couscous—you’ll have a bowl of Mediterranean goodness ready before you can even finish brewing your iced tea.

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