Description
Lemon cucumber couscous salad is a light, refreshing take on pasta salad. It’s bright, flavorful, and a surprisingly filling healthy side dish.
Ingredients
Scale
- 2 cups Israeli pearl couscous
- 2 medium cucumbers
- 1/4 bunch fresh parsley
- 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp mayonnaise
- 1 tsp lemon zest
- 1/4 tsp garlic powder
- salt & pepper, to taste
- 6 oz crumbled feta cheese
Instructions
- Step 1: Bring a pot of salted water to a rolling boil. Add the couscous, and stir. Cook for 5-7 minutes, or until it’s tender but not mushy.
- Step 2: Pour the couscous into a strainer and run under cold water to stop the cooking process. Stir until cooled throughout, and set the couscous aside to drain.
- Step 3: Slice the cucumber into 1/4″ coins. Quarter each coin, and add them to a large mixing bowl. Chop the parsley and add it to the bowl, along with the lemon zest & couscous. Gently toss everything to combine.
- Step 4: In a small bowl, whisk together the juice from the lemon, olive oil, mayo, garlic powder, salt & pepper until smooth.
- Step 5: Pour the dressing over the salad, and toss until everything’s well coated.
- Step 6: Stir in the feta cheese. Taste the pasta. Season with additional salt & pepper, if desired.
- Step 7: Serve & enjoy!
Notes
For more vegetables, stir in drained sweet peas or baby spinach. For a creamier dressing, whisk in a few tablespoons of hummus. Orzo or ancini de pepe pasta can be used as substitutes for couscous. Grape tomatoes and black olives can be added for a more Mediterranean feel.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad, Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 205 kcal
- Sugar: 1 g
- Sodium: 344 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 26 mg
Keywords: lemon cucumber couscous salad, Mediterranean salad, pearl couscous, healthy side dish