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!
Love the flavors! Made with regular couscous and it seems a little dry. Add more olive oil? More lemon juice might be too much.
Yes, you could either just increase the oil, or try increasing the dressing in total.
I always make this with orzo instead of couscous, still tastes amazing!
Excellent recipe! Very light and refreshing and it had the perfect amount of lemon. The only thing that I did differently was use fresh dill weed instead of parsley and that’s only because I didn’t have any parsley. Next time I will probably use both herbs. Thanks for the great recipe I will definitely be making this often.
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!