Not a summer goes by without me making this incredible Lemony Cucumber Couscous Salad. It’s so fresh and delicious, quick to make, AND it stays good in the fridge for days. What more could you want from a summer salad?? Plus, it’s a great dish to bring to all those summer potlucks and BBQs, too!
What is Couscous?
Couscous is a small, ball-shaped pasta. It cooks really fast, is a fun texture, and is a great way to bulk up salads. The variety used for this Lemony Cucumber Couscous Salad is a larger-sized couscous called pearl couscous, or sometimes Israeli couscous or giant couscous. If you can’t find pearl couscous, you can use regular couscous or even orzo in its place (orzo would be my first choice since it’s similar in size). 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.
Can I Use Bottled Lemon Juice?
Fresh lemon is key to achieving the powerfully fresh lemon flavor in this Lemony Cucumber Couscous Salad, so I do not suggest substituting the fresh lemon with bottled lemon juice. The lemon zest alone is responsible for most of the lemon flavor in this salad, and, unfortunately, you just can’t get that from bottled juice.
What to Serve with Lemony Cucumber Couscous Salad
This super fresh summer salad is a great side dish for anything you might cook on the grill, or you could serve it with something like Garlic Marinated Chicken, a giant Veggie Sandwich, or Mediterranean Turkey Burgers.
How Are the Leftovers?
I love this salad so much simply because it stays good in the fridge for days. The couscous sort of acts like a moisture regulator, keeping the cucumbers from getting soft or soggy and keeping the salad almost as perfect as it was on day one. So if you’re looking for something to meal prep for lunch this summer, this couscous salad is it!
And if you love cucumber salads, then you’ve got to try our Creamy Cucumber Salad recipe!
Lemony Cucumber Couscous Salad
Servings 6 1 cup eachIngredients
- 1.5 cups pearl couscous ($2.20)
- 1 fresh lemon ($0.89)
- 2 Tbsp olive oil ($0.32)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- 1 English cucumber ($1.49)
- 1/2 cup parsley ($0.27)
- 1/4 tsp freshly cracked pepper ($0.02)
- 3 oz. feta cheese, crumbled ($1.23)
Instructions
- Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
- Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
- Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
- Chop the cucumber into quarter-rounds and roughly chop the parsley.
- Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.
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Notes
Nutrition
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How to Make Lemony Cucumber Couscous Salad – Step by Step Photos
This is what pearl or Israeli couscous looks like. It cooks exactly like pasta. For reference, check out this couscous salad to see the size of regular couscous. You’ll need about 1.5 cups of pearl couscous for this recipe.
To cook the couscous, bring a pot of water to a rolling boil, add the couscous, and then continue to boil until the couscous is tender. Since the couscous is small, it cooks very quickly (about 5 minutes). Drain the couscous and then rinse briefly with cool water to bring the temperature down.
While the couscous is cooking and cooling, prepare the rest of the salad. Start by zesting and juicing one lemon. You’ll need about 1 tsp zest and 3 Tbsp juice.
To make the lemony dressing, whisk together 3 Tbsp lemon juice, 2 tablespoons olive oil, 1/4 tsp of garlic powder, 1/4 tsp of salt, and some freshly cracked pepper. If you’re a garlic lover, you can mince up a clove of fresh garlic instead of garlic powder. I decided that I wanted the salad to have just a hint of garlic flavor, so I added a touch of powdered garlic instead of fresh.
Roughly chop ¼ bunch parsley (about ½ cup chopped) and slice one cucumber into quarter-rounds.
Transfer the cooked and cooled couscous to a large bowl, then add the chopped parsley and cucumber, and about 3 oz. crumbled feta.
Pour the prepared dressing over the salad ingredients in the bowl.
Stir the salad until everything is evenly mixed and coated in dressing. You can give it a taste here and adjust the salt, pepper, or any other ingredients to your liking.
And now you’re ready to eat! Or, you can chill it until it’s time for dinner. The flavors get even better as it chills and once it’s cold the salad is extra refreshing!
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!
Delicious! I have a feeling I’ll be making this every week this summer and bringing it to every potluck picnic! Oh, and I added a can of garbanzos for protein and it works perfectly.
I didn’t have as much couscous as this called for, so I bulked it up with some lentils and red onions, and for lunch I’m having this with some of the greek marinated chicken on top. A really great refreshing and with a tweak really filling!
Thanks Beth! You rock! Your recipes are fantastic!!!!
Hi Beth!
This may be a silly question, is it 1/2-2 cups couscous dry or cooked? I’m thinking of making this for a potluck tomorrow. :-). Thanks!
Sorry, that was supposed to be 1.5-2 cups dry/uncooked :)
This recipe looks delicious – very light and refreshing for the warm months ahead! Israeli couscous is one of my very favorite starches. I can’t wait to try this!
Yum! I make something close-ish. I chop up tomatoes, cucumbers and green chilies, toss it in with warm coucous, spritz lemon juice and a pinch of salt on top! Love tossing in some baked chicken and there’s lunch or dinner, one of my faves for summer!
I’m always using those peppercorn grinders on my food! This salad looks delicious.
Well, I’m definitely going to have to make some of this! I actually find my Israeli couscous at our local Persian market. I only wish it were in more bulk bins!
This looks lovely, but I may try it out with quinoa instead (no wheat for me…). Thanks so much for the recipe!
Outcast! That song went through my head too! The salad looks awesome, I’m gonna try it for dinner tomorrow!
I had a box of couscous I was waiting to use, this seems like the perfect opportunity!
Long time lurker. This looks so good! Can’t wait to try.
Outkast! So fresh and so clean and so clean clean!
Aaaa~h, the awesome World Market bowl again.
I was combing my brain and trying to think of what the Israeli couscous looked like, then I realized: it looks exactly like the filling from a bean bag chair. Willing to bet it tastes a bit better, though. -:P I love salads that you can make ahead of time and chuck into the fridge to chill. Dat flavor blending; love it. -:)
Hahahahha, yes, it does look like bean bag chair filling!
Oooh, that does look good. I have not had much experience with couscous save for a french friend bringing it over for potluck one day but I will try this! Pinning!
This salad is my kind of salad! Perfect for summer! :)