Lemon Cucumber Couscous Salad

4.75 from 4 votes

Lemon Cucumber Couscous Salad

Lemon cucumber couscous salad is a light, refreshing take on pasta salad. It’s bright, flavorful, and a surprisingly filling healthy side dish. Serve it for a nice change of pace this barbecue season!

Prep Time10

Cook Time10

Total Time20

Course: Pasta, Salad, Side Dish

Cuisine: American, Italian, Mediterranean

Servings:

Calories: 205kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 cups Israeli pearl couscous
2 medium cucumbers
1/4 bunch fresh parsley washed & stems removed
1 lemon
2 tbsp extra virgin olive oil
1 tbsp mayonnaise
1 tsp lemon zest freshly grated
1/4 tsp garlic powder
salt & pepper, to taste
6 oz crumbled feta cheese

US Customary - Metric

Instructions

Bring a pot of salted water to a rolling boil. Add the couscous, and stir. Cook for 5-7 minutes, or until it's tender but not mushy.
Pour the couscous into a strainer and run under cold water to stop the cooking process. Stir until cooled throughout, and set the couscous aside to drain.
Slice the cucumber into 1/4" coins. Quarter each coin, and add them to a large mixing bowl. Chop the parsley and add it to the bowl, along with the lemon zest & couscous. Gently toss everything to combine.
In a small bowl, whisk together the juice from the lemon, olive oil, mayo, garlic powder, salt & pepper until smooth.
Pour the dressing over the salad, and toss until everything's well coated.
Stir in the feta cheese. Taste the pasta. Season with additional salt & pepper, if desired.
Serve & enjoy!

Notes

Want to include more veggies in this summer side dish? My kids love it when I stir in a can of drained, sweet peas. I, on the other hand, enjoy it with fresh baby spinach in the mix. Give it a try, and find a combination that works for your family.
Do you prefer a creamier dressing? Whisk in a couple tablespoons of plain or garlic flavored hummus to the dressing and keep whisking until smooth. Proceed with the recipe as written.
Don’t have couscous in your pantry, but still want to make this recipe without running out to the store? Orzo or ancini de pepe pasta both make good substitutes.
Grape tomatoes and black olives are great additions for a more authentic Mediterranean feel.
While we typically serve this as a side dish, it makes a very filling but light vegetarian lunch. You could add some drained, canned chickpeas for some vegetarian protein.
If you’re craving meat, adding chopped rotisserie chicken fleshes it out into a more traditional meal. It’s also a great way to use up leftovers!

Nutrition