Description
This Flavorful Cucumber Couscous Salad is a refreshing and light Mediterranean-inspired dish, perfect for warm summer days. With chewy Israeli couscous, crisp cucumbers, tangy lemon, and creamy feta, it’s quick to prepare and makes a versatile vegetarian side or main.
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)
Instructions
Cook couscous: Bring water to a boil with ½ tsp salt, add couscous, and cook 5–7 minutes until tender. Drain, rinse with cold water, and set aside.
Prep cucumbers: Chop into cubes, remove seeds, and drain in a colander for 10 minutes.
Make dressing: In a large bowl, whisk olive oil, lemon juice, zest, garlic powder, salt, and pepper.
Combine: Toss warm couscous with dressing, then fold in cucumbers, parsley, and feta.
Chill & serve: Refrigerate for 15 minutes or serve immediately, garnished with extra parsley and olive oil.
Notes
Draining cucumbers prevents a watery salad.
Toss couscous with dressing while warm for maximum flavor absorption.
Add-ins: cherry tomatoes, chickpeas, or toasted pine nuts for variety.
For a vegan option, skip the feta or use a dairy-free substitute.
- Prep Time: 10–15 minutes
- Cook Time: 5–10 minutes
- Category: Salad / Side Dish
- Method: Stove-top + No-bake assembly
- Cuisine: Mediterranean