Cucumber Lemon Couscous Salad (Printable)
Tender couscous with crisp cucumber, zesty lemon, fresh herbs and olive oil - bright summer side for four.
# What You’ll Need:
→ Grains
01 - 1 cup couscous (180 g)
02 - 1 cup water (240 ml)
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 1 large cucumber, diced
05 - 1/2 small red onion, finely chopped
06 - 1/2 cup fresh parsley, chopped (about 15 g)
07 - 1/4 cup fresh mint, chopped (about 5 g)
→ Dressing
08 - Juice of 1 large lemon (about 3 tablespoons)
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon honey or maple syrup
11 - 1 clove garlic, minced
12 - 1/4 teaspoon ground black pepper
→ Optional Additions
13 - 1/2 cup cherry tomatoes, halved
14 - 1/4 cup crumbled feta cheese
# Directions:
01 - Bring 1 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from heat, stir in the couscous, cover tightly, and let stand for 5 minutes. Fluff with a fork and allow to cool completely.
02 - In a large mixing bowl, combine the cooled and fluffed couscous with the diced cucumber, finely chopped red onion, chopped parsley, and chopped mint.
03 - In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, honey or maple syrup, minced garlic, and ground black pepper until well emulsified.
04 - Pour the dressing over the couscous mixture and toss thoroughly until all ingredients are evenly coated.
05 - Gently fold in the halved cherry tomatoes and crumbled feta cheese if using, taking care not to crush the tomatoes.
06 - Serve the salad chilled or at room temperature. It can be enjoyed as a light main course or as a vibrant side dish alongside grilled fish or chicken.
# Expert Tips:
01 -
- It comes together in under thirty minutes with zero oven heat, which is a lifesaver when your kitchen already feels like a sauna.
- The lemon honey dressing hits that perfect balance between bright and mellow, making people think you did way more work than you actually did.
02 -
- Couscous keeps absorbing liquid as it sits, so if you are making this ahead, reserve half the dressing and toss it in right before serving to avoid a dry salad.
- Soaking the red onion in ice water for five minutes removes the harsh edge without washing away the flavor, a trick I learned after serving it once to someone who thought raw onion was a personal attack.
03 -
- Dice the cucumber to roughly the same size as the couscous grains so every bite feels balanced instead of chunky.
- A pinch of sumac sprinkled on top right before serving adds a tangy depth that will make people think you trained at a Mediterranean restaurant.