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

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If you’re looking for a light and refreshing dish that comes together quickly and never fails to impress, this Lemon Cucumber Couscous Salad is exactly what you need. Packed with crisp cucumbers, zesty lemon, fresh parsley, and salty crumbled feta, this salad is bright, herby, and satisfying. It’s the perfect balance of cooling and savory, ideal for summer gatherings, quick lunches, or easy weeknight dinners.

Couscous makes a quick and fluffy base, soaking up all that vibrant lemony dressing while keeping things light and nourishing. The best part? It only takes about 20 minutes to make and tastes even better after chilling.

Lemon Cucumber Couscous Salad

Why You’ll Love This Recipe

Quick and Easy: Ready in just 20 minutes, start to finish.
Fresh and Zesty: Lemon zest and juice brighten up every bite.
Meal Prep Friendly: Holds up beautifully in the fridge for days.
Versatile Side or Main: Serve it alongside grilled meats, toss in chickpeas for protein, or enjoy it solo.
Naturally Vegetarian: Wholesome and flavorful without needing much fuss.

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below.

1 1/2 to 2 cups 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: Cook the Couscous
Bring a medium pot of water to a rolling boil. Add the couscous and cook for 5–7 minutes, or until tender. Drain the couscous in a colander or mesh sieve, then rinse briefly with cool water. Set aside to drain fully.

Step 2: Prepare the Vegetables and Herbs
Cut the cucumbers into quarter-rounds and place in a large bowl. Pull parsley leaves from the stems and roughly chop them. Add to the bowl. Zest the lemon using a fine grater or microplane, and sprinkle the zest into the bowl.

Step 3: Make the Dressing
Juice the lemon into a small bowl (you should get 2–3 tablespoons). Whisk in the olive oil, garlic powder, salt, and freshly cracked pepper until emulsified.

Step 4: Combine the Salad
Pour the lemon dressing over the cucumber, parsley, and zest. Stir to mix. Add the cooled couscous and crumbled feta. Gently fold everything together until well combined.

Step 5: Taste and Adjust Seasoning
Give the salad a taste and adjust the salt and pepper if needed to suit your preference.

Step 6: Serve and Enjoy
Serve immediately for a fresh burst of flavor, or refrigerate for later. The flavors continue to develop as it chills.

Variations

Add Protein: Toss in grilled chicken, shrimp, or chickpeas to make it a full meal.
Switch the Grain: Try quinoa, bulgur, or pearl couscous in place of regular couscous.
Add More Herbs: Mint or dill pair beautifully with lemon and cucumber.
Boost the Crunch: Add sliced radishes or red onion for extra texture.
Make It Vegan: Omit the feta or use a plant-based alternative.

Heating and Storage

Storage: Keep refrigerated in an airtight container for up to 4 days.
Best Served Cold: This salad is best enjoyed chilled or at room temperature.
Do Not Freeze: The cucumbers and feta won’t hold up well to freezing and thawing.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! It actually tastes better after chilling for a few hours.

What kind of couscous should I use?

Regular quick-cook couscous works best, but you can use pearl couscous with longer cook time.

Do I need to peel the cucumbers?

Not necessary, especially if using thin-skinned varieties like English or Persian cucumbers.

Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled will work in a pinch.

How do I keep the couscous from clumping?

Rinsing it after cooking and draining it well helps prevent clumping.

What other vegetables can I add?

Tomatoes, red onions, radishes, or bell peppers are great additions.

Can I use dried parsley?

Fresh parsley is highly recommended for flavor and texture, but dried can be used in a pinch.

How do I make it more filling?

Add chickpeas, lentils, or leftover grilled chicken.

Is this gluten-free?

Traditional couscous contains wheat, so it’s not gluten-free. Use quinoa for a gluten-free version.

What can I serve this with?

Grilled meats, falafel, hummus, or even as a side to roasted vegetables.

Conclusion

This Lemon Cucumber Couscous Salad is a must-make for anyone who loves fresh, zippy flavors in a no-fuss dish. Whether you’re prepping it for a picnic, packing lunch for work, or just need a vibrant side dish, it’s simple, satisfying, and incredibly versatile. Make it once, and it’s bound to become part of your regular rotation.

Linda