Cucumber Couscous Salad
This cucumber couscous salad is the ultimate fresh and easy recipe that is light, flavorful, and ready in just 20 minutes. Fluffy couscous is tossed with crisp English cucumber, red onion, and creamy feta cheese then drizzled with a bright and tangy lemon vinaigrette which makes the best fresh side dish!
Servings: 5
Ingredients
- 1 1/2 cups Pearl Couscous
- 1 large English Cucumber
- 1/4 Red Onion (sliced or diced)
- 6 ounces Feta Cheese (block crumbled)
Dressing:
- 1/3 cup Olive Oil
- 1/4 cup Fresh Lemon Juice (from 2 lemons)
- 1 Tablespoon Red Wine Vinegar
- 2 Garlic Cloves (minced)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 to 2 teaspoons Honey
- 1/2 to 1 teaspoon Oregano
- 1/2 teaspoon Red Pepper Flakes
Instructions
- Bring a pot of salted water to a boil (salt it like pasta water — it should taste pleasantly salty). Add the pearl couscous and cook according to package directions, usually 8 to 10 minutes, until tender but still slightly chewy. Drain well. Spread it out on a baking sheet or large plate to cool completely — this prevents clumping and steaming, which makes couscous gummy.
- While the couscous cools, prep your vegetables. Dice or slice the cucumber — half-moon slices or quartered chunks both work well. Thinly slice the red onion.
- Whisk together lemon juice, olive oil, red wine vinegar, minced garlic, oregano, honey, salt, and pepper in a small bowl or jar. Taste it and adjust — it should be bright and punchy since the couscous will absorb and mellow it.
- Add the cooled couscous to a large bowl. Add the cucumber, red onion, and crumbled feta. Pour the dressing over everything and toss gently to combine. Taste and adjust seasoning — it almost always needs a little more salt and lemon at this stage.
- Let the salad rest for at least 15 to 20 minutes before serving, either at room temperature or in the refrigerator. During this time the couscous absorbs the dressing, the flavors meld together.
