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Cucumber and couscous salad in a large white bowl with gold utensils on a marble background.

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5 from 1 review

Cucumber Couscous Salad

Recipe by Veronika Sykorova

This Cucumber Couscous Salad is refreshing, light, and packed with flavor! Serve it on its own for lunch or add a side of protein like grilled salmon or chicken. It's perfect for BBQ season and great for meal prep!

  • Total Time20 minutes
  • Yield4-6 1x
  • DietVegetarian

Ingredients

Units Scale

Lemon Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1 tbsp fresh lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp honey or agave
  • 1 tsp dijon mustard (optional)
  • 1-2 cloves of garlic, grated or minced
  • 1/4 tsp fine sea salt (or more to taste)
  • 1/2 tsp freshly ground black pepper

Cucumber Couscous Salad

  • 2 cups water
  • 1/4 tsp fine sea salt
  • 1 cup dry couscous
  • 1 tbsp extra virgin olive oil
  • 4 cups thinly sliced cucumber (6 small cucumbers)
  • 1 small red onion, thinly sliced (approx. 1/2 cup sliced)
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup crumbled feta (approx. 100g)
  • 1/2 cup pitted olives, sliced or chopped (I use kalamata olives)
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh dill

Instructions

Lemon Vinaigrette

  1. Add everything to a medium bowl or a jar and use a whisk to whisk until smooth and emulsified.
  2. Set aside until ready to use.

Cucumber Couscous Salad

  1. Bring water to a boil in a medium saucepan. Add sea salt and dry couscous and stir.
  2. Turn off the heat and cover with a lid. Let it sit for 5 minutes.
  3. Fluff the couscous with a fork and drizzle with olive oil. Stir to mix and set aside to cool for 10-20 mins. Spread it on a large plate to chill it faster. I like to prep the vinaigrette while it’s chilling. 
  4. Slice up the cucumber and red onion and add them to a large mixing bowl along with canned chickpeas, feta, olives, chopped fresh parsley, and chopped fresh dill.
  5. Add the couscous and drizzle with lemon vinaigrette.
  6. Toss everything together gently to combine.
  7. Serve immediately or store in the fridge.

Notes

Store any leftovers in an airtight container in the fridge for up to 3-4 days.

Optional add-ins: more chopped vegetables (bell peppers, cherry tomatoes, roasted or grilled vegetables), sundried tomatoes, fresh mint, homemade quick pickled red onions, chopped preserved lemon (peel only)

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean

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Find it online: https://thehealthfulideas.com/cucumber-couscous-salad/