Lemony Cucumber Couscous Salad

Lemony Cucumber Couscous Salad

Recipe by Sandra MyersCourse: Salads, SidesCuisine: AmericanDifficulty: Easy


Prep time




  • 2 medium cucumbers

  • 3 oz. crumbled feta cheese

  • 1 1/2 to 2 cups Israeli couscous

  • 1 medium lemon

  • 2 tbsp. olive oil

  • 1/4 bunch parsley

  • 1/4 tsp garlic powder

  • 1/4 tsp salt

  • freshly cracked pepper to taste


  • Bring a medium pot of water to a rolling boil. Add couscous and cook for 5-7 minutes, or until the couscous is tender. Drain and rinse briefly with cool water. Drain and set aside.
  • Cut cucumber into quarter rounds and place in a large bowl.
  • Take about 1/4 bunch of parsley and pull leaves from stems. Roughly chop parsley and then add it to cucumber bowl.
  • Remove thin layer of yellow zest from the lemon and add it to bowl; using a cheese grater or a zester.
  • Cut lemon in half and squeeze juice into a small bowl. Combine together with olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over cucumber salad. Toss to combine.
  • Add cooled and drained couscous and crumbled feta to bowl. Gently stir to combine. Season with salt and pepper if needed.
  • Serve immediately or chill in the fridge till serving time. Enjoy!
Lemony Cucumber Couscous Salad
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