Description
A refreshing and zesty Lemon Cucumber Couscous Salad combining fluffy couscous with crisp cucumbers, cherry tomatoes, fresh herbs, and tangy lemon, topped with creamy feta cheese. Perfect as a light lunch or side dish, this no-cook salad comes together quickly using boiling water to prepare the couscous.
Ingredients
Grains
- 1½ cups couscous
- 1¾ cups boiling water
Vegetables & Herbs
- 2 cups cucumbers (diced)
- ¼ cup fresh parsley (finely chopped)
- ¼ cup fresh mint (finely chopped)
- ¼ cup red onion (finely chopped)
- 1 clove garlic (minced)
- cherry tomatoes (halved) - approximately 1 cup
Flavorings
- zest and juice of 1 lemon
- 2 tablespoons olive oil
- salt and pepper (to taste)
Dairy
- feta cheese (crumbled) - about ½ cup
Instructions
- Prepare the Couscous: Place the couscous in a large bowl. Pour the boiling water over it; immediately cover the bowl with a lid or plate to trap the steam. Let it sit undisturbed for 5 minutes to absorb the water, then fluff the couscous gently with a fork to separate the grains and prevent clumping.
- Combine the Salad Ingredients: Add the diced cucumbers, lemon zest, and lemon juice into the fluffy couscous. Drizzle in the olive oil, then add the finely chopped parsley, mint, red onion, and minced garlic. Toss everything thoroughly until all ingredients are evenly mixed and coated.
- Season: Sprinkle salt and freshly cracked black pepper over the salad according to your taste. Mix again to ensure the seasoning is well distributed. Gently fold in the crumbled feta cheese and halved cherry tomatoes to complete the salad.
- Chill (Optional): For optimal flavor development, cover the salad and refrigerate it for about one hour before serving. This resting time allows the flavors to meld beautifully, making the salad even more vibrant and refreshing.
Notes
- The salad can be served immediately if short on time but tastes best after chilling.
- Feel free to add other vegetables like bell peppers or olives for variation.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Use fresh, high-quality lemons and herbs for the best flavor impact.
- Leftovers keep well refrigerated for up to 2 days; stir before serving again.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
