Cucumber Feta Couscous Salad: A Refreshing Summer Delight

Italian Chef Team

2 months ago

Cucumber Feta Couscous Salad: A Refreshing Summer Delight

Summer is the perfect time for light, refreshing meals that don’t require hours in the kitchen. This Cucumber Feta Couscous Salad is a vibrant and flavorful dish that’s both easy to make and incredibly satisfying. It’s packed with fresh ingredients, making it an ideal side dish, light lunch, or even a potluck contribution. The combination of crisp cucumber, salty feta, fluffy couscous, and a zesty lemon dressing is simply irresistible.

## Why You’ll Love This Salad

* **Easy to Make:** This recipe requires minimal cooking and comes together in under 30 minutes.
* **Refreshing:** The cool cucumber and tangy feta create a delightful contrast that’s perfect for warm weather.
* **Versatile:** Customize it with your favorite herbs, vegetables, and protein additions.
* **Healthy:** Packed with fresh vegetables, whole grains, and healthy fats.
* **Perfect for Meal Prep:** This salad holds up well in the refrigerator, making it ideal for meal prepping.

## Ingredients You’ll Need

* **Couscous:** The base of the salad. I prefer using pearl couscous (Israeli couscous) for its chewy texture, but regular couscous works just as well.
* **Cucumber:** English cucumbers or Persian cucumbers are great choices because they have fewer seeds and a thinner skin.
* **Feta Cheese:** Adds a salty and tangy flavor that complements the other ingredients. Use a block of feta in brine for the best flavor and texture.
* **Red Onion:** Provides a sharp, slightly sweet flavor that balances the richness of the feta.
* **Cherry Tomatoes:** Add sweetness and a burst of juicy flavor.
* **Fresh Herbs:** A combination of fresh mint and dill adds a refreshing and aromatic touch. You can also use parsley or cilantro.
* **Lemon:** The star of the dressing, providing brightness and acidity.
* **Olive Oil:** Use a good quality extra virgin olive oil for the best flavor.
* **Garlic:** Adds a subtle pungent flavor to the dressing.
* **Salt and Pepper:** To taste.

### Ingredient Measurements:

* 1 cup pearl couscous (or regular couscous)
* 1 ½ cups boiling water or vegetable broth
* 1 large cucumber, diced
* 4 ounces feta cheese, crumbled
* ¼ cup red onion, finely chopped
* 1 cup cherry tomatoes, halved
* ¼ cup fresh mint, chopped
* ¼ cup fresh dill, chopped
* ¼ cup extra virgin olive oil
* 2 tablespoons lemon juice
* 1 clove garlic, minced
* Salt and pepper to taste

## Step-by-Step Instructions

### 1. Cook the Couscous:

* Bring 1 ½ cups of water or vegetable broth to a boil in a medium saucepan.
* Add the couscous, stir, and remove from heat.
* Cover the saucepan and let it sit for 5-7 minutes, or until the couscous has absorbed all the liquid.
* Fluff the couscous with a fork and let it cool completely. This step is crucial because adding warm couscous to the other ingredients can wilt them.

**Pro Tip:** To speed up the cooling process, spread the cooked couscous on a baking sheet.

### 2. Prepare the Vegetables:

* Wash and dice the cucumber. If using a regular cucumber with thick skin and large seeds, peel it and remove the seeds before dicing.
* Finely chop the red onion. Soaking the chopped red onion in cold water for 10 minutes can help reduce its sharpness.
* Halve the cherry tomatoes.
* Chop the fresh mint and dill. Make sure to remove any tough stems.

### 3. Make the Lemon Dressing:

* In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Taste and adjust the seasoning as needed.

**Pro Tip:** For a creamier dressing, add a tablespoon of Greek yogurt or tahini.

### 4. Assemble the Salad:

* In a large bowl, combine the cooled couscous, diced cucumber, crumbled feta cheese, chopped red onion, halved cherry tomatoes, fresh mint, and fresh dill.
* Pour the lemon dressing over the salad and gently toss to combine.

### 5. Chill and Serve:

* For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together.
* Before serving, give the salad another gentle toss.

## Tips and Variations

* **Add Protein:** Grilled chicken, chickpeas, or shrimp would make a great addition to this salad.
* **Add More Vegetables:** Bell peppers, zucchini, or sun-dried tomatoes would also be delicious.
* **Use Different Herbs:** Parsley, cilantro, or basil can be used in place of or in addition to the mint and dill.
* **Make it Gluten-Free:** Use quinoa or rice instead of couscous.
* **Add a Kick:** A pinch of red pepper flakes or a drizzle of sriracha can add a spicy element.
* **Vegan Option:** Substitute the feta cheese with a vegan feta alternative or omit it altogether. Add a handful of toasted nuts for extra flavor and texture.
* **Sweetness:** Some people enjoy a hint of sweetness in their salads. Consider adding a drizzle of honey or maple syrup to the dressing.
* **Couscous Type:** While this recipe is fantastic with both pearl couscous and regular couscous, the texture differs. Pearl couscous offers a slightly chewy bite, while regular couscous is lighter and fluffier. Adjust cooking time according to package directions for your preferred type.

## Serving Suggestions

* **Side Dish:** This salad is a perfect accompaniment to grilled meats, fish, or vegetables.
* **Light Lunch:** Serve it as a light and refreshing lunch on its own.
* **Potluck Dish:** It’s a crowd-pleaser that’s easy to transport.
* **Add to a Grain Bowl:** Combine with other veggies and a protein for a complete meal.
* **Serve with Hummus and Pita:** A Mediterranean feast!

## Make Ahead Instructions

This salad is perfect for making ahead. You can prepare the couscous, chop the vegetables, and make the dressing up to 2 days in advance. Store each component separately in the refrigerator. When you’re ready to serve, simply combine everything in a bowl and toss. This prevents the salad from becoming soggy.

## Storing Leftovers

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The cucumber may release some liquid as it sits, so you may want to drain it before serving.

## Nutritional Information (Approximate)

* Calories: Approximately 350-400 per serving (depending on ingredients and portion size)
* Protein: 10-15g
* Fat: 20-25g
* Carbohydrates: 30-40g

**Disclaimer:** Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

## Recipe Card

**Cucumber Feta Couscous Salad**

A refreshing and flavorful salad perfect for summer.

**Prep Time:** 15 minutes
**Cook Time:** 10 minutes
**Total Time:** 25 minutes
**Servings:** 4-6

**Ingredients:**

**Instructions:**

1. Bring water or broth to boil, add couscous, stir and remove from heat. Cover and let sit for 5-7 minutes.
2. Fluff the couscous with a fork and let cool completely.
3. Dice cucumber, chop red onion, halve cherry tomatoes, and chop fresh herbs.
4. Whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
5. In a large bowl, combine cooled couscous, cucumber, feta, red onion, tomatoes, mint, and dill.
6. Pour dressing over salad and toss gently.
7. Chill for at least 30 minutes before serving.

**Notes:**

* Add protein like grilled chicken or chickpeas.
* Substitute feta with vegan feta or omit for a vegan option.
* Store leftovers in airtight container for up to 3 days.

## Conclusion

This Cucumber Feta Couscous Salad is a summer staple for a reason. It’s quick, easy, and packed with flavor. The combination of fresh ingredients and zesty lemon dressing is simply irresistible. Whether you’re looking for a light lunch, a side dish for your next barbecue, or a potluck contribution, this salad is sure to be a hit. Enjoy!

## Frequently Asked Questions (FAQ)

**Q: Can I use regular couscous instead of pearl couscous?**
A: Yes, you can definitely use regular couscous. Just follow the package directions for cooking time.

**Q: Can I make this salad ahead of time?**
A: Absolutely! In fact, it tastes even better after the flavors have had a chance to meld. Store it in the refrigerator for up to 2 days.

**Q: Can I freeze this salad?**
A: Freezing this salad is not recommended, as the cucumber and tomatoes may become mushy upon thawing.

**Q: Can I use dried herbs instead of fresh herbs?**
A: While fresh herbs are preferred for their flavor and aroma, you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

**Q: How can I make this salad vegan?**
A: Simply substitute the feta cheese with a vegan feta alternative or omit it altogether. You can also add a handful of toasted nuts for extra flavor and texture.

**Q: Is this salad gluten-free?**
A: No, couscous is made from semolina, which contains gluten. To make it gluten-free, use quinoa or rice instead.

**Q: What if I don’t have fresh mint or dill?**
A: You can use other fresh herbs like parsley, cilantro, or basil. If you only have dried herbs, use them sparingly as they have a more concentrated flavor.

**Q: Can I add avocado to this salad?**
A: Yes, avocado would be a delicious addition! Just add it right before serving to prevent it from browning.

**Q: How do I prevent the red onion from being too strong?**
A: Soak the chopped red onion in cold water for 10 minutes before adding it to the salad. This will help reduce its sharpness.

**Q: Can I add other types of cheese to this salad?**
A: Yes, you can experiment with other cheeses like goat cheese or mozzarella. Just keep in mind that they will change the flavor profile of the salad.

Enjoy this delicious and refreshing Cucumber Feta Couscous Salad! It’s the perfect way to beat the summer heat and enjoy a healthy and flavorful meal.

Tags: Recipes