Cucumber Lemon Feta Cheese Couscous Salad
A refreshing salad featuring cucumbers, cherry tomatoes, feta cheese, and fluffy couscous, perfect for warm days and gatherings.
Ingredients
Main Ingredients
- 1 cup couscous Fluffy couscous forms the base of the salad.
- 1 ¼ cups water Used for cooking the couscous.
- 1 cucumber, diced Adds crunch and freshness.
- 1 cup cherry tomatoes, halved Provides juiciness and sweetness.
- ½ cup feta cheese, crumbled Offers tangy flavor.
- ¼ cup red onion, finely chopped Enhances flavor depth.
- ¼ cup fresh lemon juice Adds acidity and brightness.
- 2 tablespoons olive oil For dressing the salad.
- Salt and pepper to taste Seasoning to enhance flavors.
- Fresh parsley for garnish For decoration and extra flavor.
Instructions
Preparation
- In a saucepan, bring water to a boil, then stir in the couscous. Remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork.
- In a large bowl, combine diced cucumber, cherry tomatoes, feta cheese, and red onion.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Add the couscous to the bowl with the vegetables, pour the dressing over, and toss to combine.
- Garnish with fresh parsley and serve chilled or at room temperature.
Notes
This salad is best served chilled or at room temperature. It pairs well with grilled meats or as a light lunch. Store leftovers in an airtight container in the refrigerator for 2-3 days, but note that cucumbers may lose crunch after a day. For added flavor, let the salad marinate in the fridge for about 30 minutes before serving. Consider adding other vegetables like bell peppers or zucchini, and make it vegan by omitting feta or using a plant-based alternative.