Lemony Cucumber Couscous Salad
THIS is the salad of the summer.
This Lemony Cucumber Couscous Salad is so fast, so easy, and SO refreshing! I just love it. Bring it to a potluck, eat it as a cold refreshing lunch, or serve it along side some grilled goodies for dinner. It’s a total winner.
If you’re unfamiliar with couscous, its basically little pasta pellets. It cooks really fast, is a fun texture, and is a great way to bulk up salads. I used large Israeli couscous for this Lemony Cucumber Couscous Salad, which is quite a bit larger than regular couscous, but you could certainly use regular couscous or even orzo instead. Regular couscous cooks a little differently, so take a look at this couscous salad (made with regular-sized couscous) for cooking instructions and size reference.
I buy my couscous from the bulk bins at the grocery store because it’s super cheap and I can buy exactly the amount I need without having a half package leftover. I used about 1.5 cups for this recipe, but you could go up to to two cups if needed (it really doesn’t need to be exact). Also, if you want to bulk it out a little more, a can of chickpeas would be great!
Lemony Cucumber Couscous Salad
Lemony Cucumber Couscous Salad
Lemony Cucumber Couscous Salad is a light, fresh, and vibrant pasta salad perfect for any summer meal.
Ingredients
- 1 1/2 to 2 cups Israeli couscous $1.47
- 2 medium cucumbers $1.50
- 1/4 bunch parsley $0.20
- 1 medium lemon $0.49
- 2 Tbsp olive oil $0.32
- 1/4 tsp garlic powder $0.02
- 1/4 tsp salt $0.02
- freshly cracked pepper to taste $0.05
- 3 oz. crumbled feta cheese $1.30
Instructions
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Bring a medium pot of water to a rolling boil. Add the couscous and continue to let it boil for 5-7 minutes, or until the couscous is tender. Drain the couscous in a colander or wire mesh sieve (if the holes in the colander are too big). Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
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Cut the cucumber into quarter rounds and place them in a large bowl. Take a big handful (or about 1/4 bunch) of parsley and pull the leaves from the stems. Roughly chop the parsley and then add it to the bowl with the cucumber. Use a fine holed cheese grater or a zester to remove the thin layer of yellow zest from the lemon and add it the bowl with the other ingredients.
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Cut the lemon in half and squeeze the juice into a small bowl (you should get 2-3 tablespoons of juice). Add the olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over the cucumber, parsley, and lemon zest. Stir to combine.
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Add the cooled and drained couscous and crumbled feta to the bowl. Gently stir to combine all of the ingredients. Taste and adjust the salt and pepper as needed. Serve immediately or chill until ready to eat.
Recipe Notes
If you are substituting regular couscous for Israeli couscous, be aware that the cooking instructions are different. You can find instructions and step by step photos in this recipe post. You can substitute orzo for the couscous without any adjustments.
Step by Step Photos
Seriously, this Lemony Cucumber Couscous Salad is my favorite summer treat. Sometimes I add a grilled chicken breast on top and make it a meal. A dollop of hummus is also good in there!
It’s like a forkful of freshness!
Can you use lime instead of lemon?
I think the flavor of lemon is better suited for this one.
HI!
Do you think I could do this with riced cauliflower instead of couscous? Maybe saute it with garlic first and let it cool?
I LOVE this recipe. I”m on weight watchers and trying to come up with lower point alternatives to my favs.
Thanks!
You could probably do that, although the salad might not hold up as well in the fridge as it would with a grain. Vegetables, like cauliflower, tend to seep moisture as they’re refrigerated, whereas grains tend to absorb moisture.
Can this be made the night before and still be delicious the next day?
Yes, I love leftovers of this salad.
Hi, looks awesome! I want to know whether cooked zucchini can be used instead the cucumber , any idea please?
No, unfortunately the fresh flavor of the cucumber is really integral to the flavor balance of the is recipe. I wouldn’t suggest replacing it.
Is it possible to substitute fresh garlic instead of the garlic powder?
Yes, it will definitely have more of that sharp raw garlic bite to it, but it will be tasty. I’d use a smaller clove of garlic, too. Just mince it up and add it to the dressing.
Made this tonight with blackened fish and grilled asparagus. Realized too late that I didn’t have any lemons. It was still delicious. I’m planning to add roast chicken and the lemon juice to it tomorrow for lunch:)
No couscous or parsley or feta around my local shops, so I did cooked red rice, dried dill (friend brought me from out of country) and plain yogurt as substitutes. Its still amazing!
This is so delicious!! Where do you find Israeli couscous so cheap? It is very expensive where I shop.
I think I got that couscous at Whole Foods in the bulk bins… and it was on sale if I remember correctly. :)
You can buy it online in bulk for relatively cheap. I get mine at Harris Teeter and it is about $2.50 a box because it is “international.” I buy the famous Israel brand, forget the name. If you buy just non-fancy pearl couscous it will be cheaper.
I will be added red onion and chunked chicken to mine. Any combo of feta, cucumbers, and lemon is for me.
This is soo good I actually added grilled chicken and extra lemon juice
Is it possible that I can use regular couscous if I’m unable to find Isareli couscous? Thanks, Beth!!
Yep, just cook it according to the package directions.
You can find Israeli cous cous at Trader Joe’s if you have one near you!
I made this tonight as a side dish of spicy chicken kebabs. It was an absolute hit. I used sheep milk feta for a creamier effect when mixed in. I also added a bit of red onion. I will definitely make this again!
Made this today! Only had regular couscous on hand, so made it (in chicken broth). I upped the garlic powder a bit and squeezed the whole lemon in. So yummy. Husband says “add to the keeper list!”
Thanks for the tasty recipe!