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Lemon Cucumber Couscous Salad

A light, refreshing Summer salad this dish is chock full of tender Israeli pearl couscous, tangy feta cheese, fresh cucumbers & parsley tossed in a bright lemon cream sauce.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Pasta, Side Dish
Cuisine: American, Mediterranean
Servings: 6


  • 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


  • 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!


recipe adapted from Budget Bytes