Lemony Cucumber Couscous Salad
Lemony Cucumber Couscous Salad
Course: Salads, SidesCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
10
minutesIngredients
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
Directions
- 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!
