Name: Flavorful Cucumber Couscous Salad Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Mediterranean
Ingredients: 1 1/2 to 2 cups Israeli couscous; 2 medium cucumbers; 1/4 bunch parsley; 1 medium lemon (zested and juiced); 2 tbsp olive oil; 1/4 tsp garlic powder; 1/4 tsp salt; Freshly cracked pepper to taste; 3 oz. crumbled feta cheese

Jump to Recipe

Introduction

This Flavorful Cucumber Couscous Salad is a bright, refreshing dish perfect for warm days or as a light side. Combining tender Israeli couscous with crisp cucumbers, fresh parsley, zesty lemon, and creamy feta, it’s an easy recipe that brings vibrant flavors to your table.

A white bowl filled with a couscous salad, showing multiple layers and textures. The base layer consists of small, round, white couscous pearls that have a soft and slightly shiny texture. Mixed throughout are vibrant green cucumber slices, cut into thick semi-circles with a smooth, moist surface and visible seeds inside. Scattered on top and throughout the salad are small pieces of fresh chopped parsley, adding bright green color and leafy texture. On top of the couscous and cucumber layers are little chunks of creamy white feta cheese, with a crumbly texture and slight gloss. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 to 2 cups Israeli couscous
2 medium cucumbers
1/4 bunch parsley
1 medium lemon
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp salt
Freshly cracked pepper to taste
3 oz. crumbled feta cheese

Instructions

Step 1: Bring a medium pot of water to a rolling boil. Add 1 1/2 to 2 cups of Israeli couscous and cook for 5-7 minutes until tender. Drain in a colander and rinse briefly with cool water. Let it drain completely while you prepare the other ingredients.
Step 2: Cut the cucumbers into quarter rounds and place them into a large bowl. Roughly chop the parsley leaves and add them to the bowl. Using a fine-holed grater or zester, remove the lemon zest and sprinkle it into the bowl with the cucumber and parsley.
Step 3: Cut the zested lemon in half and squeeze the juice into a small bowl, aiming for about 2-3 tablespoons. Add olive oil, garlic powder, salt, and freshly cracked pepper. Stir well to make a zesty dressing.
Step 4: Pour the lemon dressing over the cucumber, parsley, and lemon zest. Stir to combine. Add the cooled couscous and crumbled feta cheese, then gently mix everything together so the dressing coats all ingredients evenly.
Step 5: Taste the salad and adjust salt and pepper as needed to enhance the flavors.
Step 6: Serve immediately for a fresh taste, or chill in the refrigerator before serving.

Tips & Variations

For extra crunch, add toasted pine nuts or sliced almonds.
Swap parsley for fresh mint or cilantro for a different herbal note.
Use reduced-fat feta or omit cheese for a lighter dish.
Chill the salad for at least 30 minutes to allow flavors to meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed cold or at room temperature; avoid reheating as the fresh vegetables and cheese are best served chilled.

How to Serve

A close-up view of a white bowl filled with a fresh dish featuring pearl couscous as the main layer, with small, round, ivory beads that have a glossy texture. Mixed evenly in this layer are chopped bright green parsley leaves adding a fresh contrast. Sliced green cucumbers with a shiny, moist surface and dark green skin are scattered throughout. Small chunks of creamy white feta cheese rest on top, providing a soft texture and a slight crumbly look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of Israeli couscous?

Yes, regular couscous can be used but will have a different texture as it is smaller and softer. Adjust cooking time according to package instructions.

How do I keep the cucumbers from making the salad watery?

Using fresh, firm cucumbers helps, and draining any excess water after cutting can reduce sogginess. Adding the dressing just before serving also keeps the salad fresh.