Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Cucumber Couscous Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

A refreshing and vibrant Lemon Cucumber Couscous Salad featuring tender Israeli pearl couscous, crisp cucumbers, fresh parsley, tangy lemon zest, and creamy feta cheese, all tossed in a zesty lemon-olive oil dressing. Perfect as a light lunch or a flavorful side dish, this salad combines bright citrus notes with a satisfying texture in under 20 minutes.

  • Total Time: 17 minutes
  • Yield: 6 servings

Ingredients

Salad

  • 2 cups Israeli pearl couscous
  • 2 medium cucumbers
  • 1/4 bunch fresh parsley (washed & stems removed)
  • 1 tsp lemon zest (freshly grated)
  • 6 oz crumbled feta cheese

Dressing

  • 1 lemon (juice only)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp mayonnaise
  • 1/4 tsp garlic powder
  • Salt & pepper, to taste

Instructions

  1. Cook Couscous: Bring a pot of salted water to a rolling boil. Add the Israeli pearl couscous and stir. Cook for 5-7 minutes, or until the couscous is tender but not mushy, ensuring a perfect chewy texture.
  2. Cool Couscous: Pour the cooked couscous into a strainer and rinse under cold running water to stop the cooking process and cool it completely. Stir gently to ensure it cools evenly. Set aside to drain thoroughly.
  3. Prepare Vegetables: Slice the cucumbers into 1/4 inch thick coins, then quarter each coin for bite-size pieces. Chop the fresh parsley finely. Add the cucumbers, parsley, lemon zest, and cooled couscous to a large mixing bowl, tossing gently to combine all ingredients evenly.
  4. Make Dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, mayonnaise, garlic powder, and salt & pepper until the dressing is smooth and emulsified.
  5. Toss Salad: Pour the prepared dressing over the couscous mixture. Toss gently but thoroughly to ensure each ingredient is well coated with the tangy dressing.
  6. Add Feta & Season: Stir in the crumbled feta cheese evenly through the salad. Taste the salad and adjust salt and pepper seasoning as needed to balance the flavors.
  7. Serve: Transfer the salad to serving dishes or a large bowl. Enjoy immediately, or chill briefly for a cold refreshing salad experience.

Notes

  • For an extra burst of freshness, add chopped mint along with the parsley.
  • You can substitute Greek yogurt for mayonnaise in the dressing for a lighter option.
  • This salad can be made in advance and refrigerated for up to 1 day; just toss again before serving.
  • Adding toasted pine nuts or slivered almonds will add a delightful crunch.
  • Adjust garlic powder quantity based on your preference for a more or less garlicky flavor.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://avascooking.com/lemon-cucumber-couscous-salad-recipe/