Lemon Cucumber Couscous Salad
Lemon Cucumber Couscous Salad is a delightful and refreshing dish, perfect for any spring or summer meal. It combines the zestiness of lemon and the cool crunch of cucumber with fluffy couscous, creating a light yet flavorful experience.
Servings: 6
Calories: 215kcal
Ingredients
- 1½ cups couscous
- 1¾ cups boiling water
- 2 cups cucumbers diced
- zest and juice of 1 lemon
- 2 tablespoons olive oil
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh mint finely chopped
- ¼ cup red onion finely chopped
- 1 clove garlic minced
- salt and pepper to taste
- feta cheese crumbled
- cherry tomatoes halved
Instructions
- Place the couscous in a large bowl. Pour the boiling water over it, cover the bowl with a lid or a plate, and let it sit for 5 minutes. Then, fluff the couscous with a fork to separate the grains.
- Add the diced cucumbers, lemon zest, lemon juice, olive oil, parsley, mint, red onion, and minced garlic to the couscous. Toss everything together until well combined.
- Season the salad with salt and pepper to taste. Give it a good mix to ensure the flavors are well distributed. Add the feta cheese and cherry tomatoes and gently toss.
- For the best flavor, let the salad chill in the refrigerator for about an hour before serving.
Notes
- Customize Your Veggies: Feel free to add or swap out vegetables according to what’s in season or your personal preference.
- Herb Flexibility: If you don’t have fresh parsley or mint, other fresh herbs like basil or cilantro can also work well.
- Leftover Magic: This salad is great for next-day lunches, so don’t hesitate to make a little extra.
- Cheese Options: If feta isn’t your favorite, try goat cheese or shaved Parmesan for a different twist.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 168mg | Fiber: 3g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg