Name: Cucumber Lemon Feta Couscous Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cups cooked couscous; 1 cup feta cheese, cubed; 1 cup English cucumber, diced; 2 tablespoons fresh parsley, chopped; 1 lemon, juiced; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder

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Introduction

This Cucumber Lemon Feta Cheese Couscous Salad is a refreshing and light dish perfect for warm days. With fluffy couscous, creamy feta, and crisp cucumber, it offers a delightful burst of fresh flavors in every bite.

A wooden bowl filled with three main visible layers, placed on a white marbled textured surface with a white cloth underneath. The bottom layer consists of light yellow couscous grains separated clearly, creating a soft base. On top of it lies a layer of fresh green cucumber slices, evenly scattered around the bowl's edge and center. The top layer is made of white crumbly feta cheese chunks garnished with a few smooth parsley leaves centrally placed, adding a pop of vibrant green. A whole yellow lemon is placed on the surface to the top right of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked couscous (provides a fluffy base)
1 cup feta cheese (cubed for creaminess)

1 cup English cucumber (diced for crunch)
2 tablespoons fresh parsley (chopped for color)

1 lemon (lemon juice for bright acidity)
1 teaspoon kosher salt (to season the dish)

1/2 teaspoon garlic powder (for savory touch)

Instructions

Step 1: Combine the cooked couscous, feta cheese, and diced cucumber in a large mixing bowl.
Step 2: Sprinkle in the freshly chopped parsley and gently mix to distribute evenly.

Step 3: In a small bowl, whisk together the lemon juice, kosher salt, and garlic powder to create the dressing.
Step 4: Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
Step 5: Serve immediately for a fresh taste or refrigerate for 30 minutes to allow the flavors to meld.

Tips & Variations

For extra zest, add a teaspoon of lemon zest to the dressing before mixing.
Swap English cucumber for Persian cucumber if you prefer a less seedy crunch.
Add cherry tomatoes or chopped red onion for more color and depth of flavor.

Use fresh garlic instead of powder for a more pungent taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Give it a gentle toss before serving again. This salad is best enjoyed chilled but avoid keeping it for too long to preserve the texture of the cucumber and feta.

How to Serve

A round wooden bowl filled with a layered salad starts with a base of small, pale yellow couscous grains. Mixed within and on top are bright green cucumber slices, some whole parsley leaves, and scattered chunks of soft white cheese. The bowl sits on a white marbled surface with a white cloth nearby, and a bright yellow lemon is placed in the upper right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry couscous for this salad?

No, this recipe requires cooked couscous to provide a soft, fluffy base that mixes well with the other ingredients. Be sure to prepare and cool the couscous before assembling the salad.

Is this salad suitable for meal prep?

Yes, it’s a great option for meal prep since it holds well in the fridge for a day or two. Just keep the dressing mixed in and stir gently before eating to refresh the flavors.