Description
A refreshing and vibrant Lemony Cucumber Couscous Salad featuring tender pearl couscous tossed with crisp cucumber, fresh parsley, tangy lemon dressing, and creamy feta cheese. Perfect for a light lunch or as a flavorful side dish, ready in just 20 minutes.
Ingredients
Main 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
Instructions
- Cook Couscous: Bring a pot of water to a boil. Add the couscous and boil for about 5 minutes until tender. Drain it in a colander and rinse briefly with cool water to stop cooking. Allow it to drain completely while preparing the other ingredients.
- Prepare Lemon: Zest the fresh lemon to obtain about ½ teaspoon of zest, then squeeze approximately 3 tablespoons of lemon juice.
- Make Dressing: In a bowl, combine the lemon juice, olive oil, garlic powder, salt, and freshly cracked pepper. Stir well to blend the flavors.
- Chop Vegetables: Slice the cucumber into quarter-rounds and roughly chop the parsley leaves to add fresh texture and flavor to the salad.
- Assemble Salad: Place the cooled couscous in a large bowl. Add the chopped cucumber, parsley, lemon zest, and crumbled feta cheese. Pour the dressing over the top and stir thoroughly to combine all ingredients evenly.
- Serve: The salad can be served immediately for a fresh, vibrant taste or refrigerated to chill for later serving.
Notes
- This salad is best served chilled but can be enjoyed at room temperature.
- For added crunch, consider adding toasted pine nuts or slivered almonds.
- The salad keeps well refrigerated for up to 2 days, making it ideal for meal prep.
- Adjust salt and pepper to taste, especially depending on the saltiness of the feta.
- Use fresh lemon juice for the best tangy flavor; bottled lemon juice may alter the taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
