Description
A light and refreshing couscous salad packed with cucumbers, fresh herbs, lemon zest, and feta. Quick to make, full of flavor, and perfect for lunch or as a side dish.a
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
Instructions
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Bring a pot of water to a boil. Add couscous and cook for 5–7 minutes, or until tender. Drain and rinse with cool water. Set aside.
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Slice cucumbers and place in a large mixing bowl. Chop parsley and add to the bowl. Zest the lemon and sprinkle it in.
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In a small bowl, whisk together lemon juice, olive oil, garlic powder, salt, and pepper to make the dressing.
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Pour dressing over cucumber mixture and stir to coat.
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Add the cooled couscous and feta cheese. Gently stir until fully combined.
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Taste and adjust seasoning as needed. Serve immediately or chill before serving.
Notes
- For more texture, add cherry tomatoes or chopped red onion.
- Make it vegan by omitting the feta or using a plant-based alternative.
- Great for meal prep—flavor improves after chilling.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: salad
- Method: Stovetop
- Cuisine: Mediterranean
