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!
This is the perfect lunch! So refreshing, so simple, so satisfying. Thank you thank you.
I’ve now made this recipe some dozen times (at least!), and it’s one of the few that I never deviate from. It’s perfect, my husband asks for it every second week, and I have yet to meet anyone that didn’t love it.
And now that we have cucumbers growing in our garden, it’s even easier to make!
Oh wow, this is so good! It’s been hot here lately and this was the perfect cool side to accompany the Greek chicken dish (which was also outstanding).
This recipe is absolutely fantastic! I discovered it while googling for recipes involving both Israeli pearl couscous and feta cheese, since I was trying to use up those ingredients that I already had, and I’m so very glad I found the recipe for this wonderful dish! We didn’t end up with as much parsley as we supposed to have, but even so, it was great, especially with a little extra zing from using a Trader Joe’s lemon pepper grinder as well as plain salt and fresh-ground pepper. Yum! It was so good we ate the leftovers 10 hours after we ate the meal for the first time.
Had this tonight with the Greek marinated chicken, and my husband (of Greek and Italian ancestry) and I both loved it. I substituted dill for the parsley which worked very nicely. I might try it with orzo instead of the couscous, which I just happened to have on hand. I read in another cookbook that toasting the orzo in butter until golden before cooking it gives it a richer taste. How could that not be good?
Oh my goodness, since I found this recipe I’ve probably made it at least four times. It’s so wonderful and refreshing. The last time I did it with whole wheat pearled couscous which I toasted in the pan with a little olive oil and minced garlic before cooking it. I also tossed in some diced red onion, tomato, and I substituted cilantro from the parsley. It was amazing! What a wonderful recipe, Beth.
I just made this the other day and it was delicious! I used herbed goat cheese, and that made it creamy. After a couple of days, the lemony-ness of the dressing faded a little, and it got a little bit dry in the fridge, so I put about a tablespoon of balsamic dressing on it and it was just as delicious!
Yum! I did this with regular couscous that I cooked in a veggie stock! I actually totally fudged up the dressing because I wasn’t reading the directions and just threw everything together once the couscous was done instead of mixing the dressing first! Oh well, it still turned out really tasty!
Hi Beth! Love Love Love this couscous – I am obsessed.
Can this go in the freezer?
Hmm, I’m not sure. I haven’t tried freezing a dish like this. Pasta usually freezes pretty good, although it can sometimes be a bit dry upon reheating.
This looks great! We’re going to have it with your Greek chicken for supper this week.
As a side note, I’m having issues using the “Pin It” button on your recipes. When I click it, it comes up with a blank picture. Maybe it’s just me, though…
Hi, this recipe looks great. I’m wondering if you can substitute the couscous with quinoa?
Yes, I think that would be tasty!
1st timer to your site…i love it!!! Anyone tried it with goat cheese? Hubby doesn’t really like feta…
Yum, I bet that would be good!
How long does this keep? Do you recommend not mixing it all until you are going to serve it?
About 4-5 days. It’s definitely prettiest right after it’s mixed, but the flavors get very nice after refrigerating for a while, so it’s up to you! :)
my husband’s comment was that ‘these balls taste good.’ for reals.
Hahahahahaah I love it :)
I made this for dinner last night but I made one (kinda big) substitution. I used quinoa and it was amazing! It made a great lunch today as well!