Description
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!
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
- Add everything to a medium bowl or a jar and use a whisk to whisk until smooth and emulsified.
- Set aside until ready to use.
Cucumber Couscous Salad
- Bring water to a boil in a medium saucepan. Add sea salt and dry couscous and stir.
- Turn off the heat and cover with a lid. Let it sit for 5 minutes.
- 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.
- 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.
- Add the couscous and drizzle with lemon vinaigrette.
- Toss everything together gently to combine.
- 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)