Lemony Cucumber Couscous Salad

Lunch, Side, To Try


1 1/2 to 2 cups Israeli couscous ($1.47)

2 medium cucumbers ($1.50)

1/4 bunch parsley ($0.20)

1 medium lemon ($0.49)

2 Tbsp olive oil ($0.32)

1/4 tsp garlic powder ($0.02)

1/4 tsp salt ($0.02)

freshly cracked pepper to taste ($0.05)

3 oz. crumbled feta cheese ($1.30)


Bring a medium pot of water to a rolling boil. Add the couscous and continue to let it boil for 5-7 minutes, or until the couscous is tender. Drain the couscous in a colander or wire mesh sieve (if the holes in the colander are too big). Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.

Cut the cucumber into quarter rounds and place them in a large bowl. Take a big handful (or about 1/4 bunch) of parsley and pull the leaves from the stems. Roughly chop the parsley and then add it to the bowl with the cucumber. Use a fine holed cheese grater or a zester to remove the thin layer of yellow zest from the lemon and add it the bowl with the other ingredients.

Cut the lemon in half and squeeze the juice into a small bowl (you should get 2-3 tablespoons of juice). Add the olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over the cucumber, parsley, and lemon zest. Stir to combine.

Add the cooled and drained couscous and crumbled feta to the bowl. Gently stir to combine all of the ingredients. Taste and adjust the salt and pepper as needed. Serve immediately or chill until ready to eat.


This is what the Israeli couscous looks like when it’s dry. It cooks exactly like pasta. Again, if you want to see what regular couscous looks like, check out this other post.

Cook couscous just like you would pasta – bring a pot of water to a rolling boil, add the couscous, and then continue to boil until the couscous is tender. Since it’s small, it cooks fairly quickly. 5 min or so.

Drain the couscous and then rinse briefly with cool water to bring the temperature down. You may want to use a mesh wire sieve to drain the couscous because, as you can see, even with the large Israeli couscous I lost a few through the holes :(

So while the couscous is cooking and cooling, you can prepare the rest of the salad. Cut your cucumbers into quarter rounds, roughly chop the parsley, and remove the zest from the lemon. Place them all in a bowl.

To make the lemony dressing, I squeezed the juice from the lemon (about 2-3 tablespoons) and added 2 tablespoons of olive oil, 1/4 tsp of garlic powder, 1/4 tsp of salt, and some freshly cracked pepper. Stir to combine. If you’re a garlic lover, you could certainly mince up a clove of fresh garlic instead of the garlic powder. I decided that I wanted the salad to have just a hint of garlic flavor, so I added a touch of powdered garlic instead of fresh.

If I haven’t told you yet, this is one of my favorite weapons in the kitchen. These little disposable grinders are usually around $3 and last me at least 6 months with heavy use. There are different varieties and you can adjust the size of the grind. They’re awesome.

Add the dressing to the ingredients in the bowl and then toss to coat.

Now you can add the cooled and drained couscous and the crumbled feta. Stir to combine once more.

Give it a taste and adjust the salt and pepper if needed (I added a touch more of both).

And now you’re ready to eat! Or, you can chill it until it’s time for dinner. This salad is SO good cold.

Seriously, this Lemony Cucumber Couscous Salad is my favorite summer treat. Sometimes I add a grilled chicken breast on top and make it a meal. A dollop of hummus is also good in there!


If you are substituting regular couscous for Israeli couscous, be aware that the cooking instructions are different. You can find instructions and step by step photos in this recipe post. You can substitute orzo for the couscous without any adjustments.