Lemon Cucumber Couscous Salad Recipe

I absolutely love the crisp freshness of this Lemon Cucumber Salad. It’s a mix of fluffy couscous, diced cucumber, bright lemon zest and juice, olive oil, and a handful of mint and parsley. Each bite offers a refreshing twist on traditional salads that enhance any summer table. I invite you.

I recently discovered this lemon cucumber couscous salad that really brought some fun to my summer side dish repertoire. I mixed 1 cup couscous with 1 1/2 cups boiling water and a half teaspoon salt to get started.

When the couscous had absorbed all the water, I tossed in diced cucumber and the zest and juice of one lemon for a burst of tangy flavor. I then drizzled in 2 tablespoons of olive oil and folded in chopped fresh mint and parsley alongside thinly sliced red onion.

The salad is not only vibrant and flavorful but surprisingly filling too, making it a brilliant choice for easy vegetarian salads for lunch or quick easy summer side dishes. I love how it turns into a crowd-pleasing large group recipe, perfect for a casual barbecue or a picnic with friends.

Trust me, once you try this, you’ll be hooked on its refreshing simplicity.

Why I Like this Recipe

I love this salad coz it’s super fresh and bright with all the lemon and herbs. It’s really cool how easy it is to whip up – like, you just mix the couscous with veggies and boom, you’re done. I also dig that the mix of textures, from the soft couscous to the crunchy cucumber, makes every bite interesting. And honestly, it feels like a healthy twist to the typical pasta salad, which I appreciate big time when I’m looking for something tasty but not too heavy.

Ingredients

• Couscous is a carbohydrate-rich base that gives quick energy and fills you up.
• Cucumber is super hydrating and low calorie, offering a crisp, refreshing bite.
• Lemon juice adds a bright, tangy zing and packs a good vitamin C punch.
• Olive oil supplies healthy fats that enrich flavor and help nutrient absorption.
• Mint and parsley bring fresh herbal notes, brightening and lightening the overall salad.
• Red onion adds a subtle spice and crunch that gives a little extra zing.
• Salt and pepper accent the flavors without overpowering the fresh ingredients.
• Boiling water or low sodium broth helps soften the couscous and infuse extra flavor.

Ingredient Quantities

• 1 cup couscous
• 1 1/2 cups boiling water (or low sodium vegetable broth)
• 1/2 teaspoon salt (to add to the water)
• 1 medium cucumber, seeded and diced
• 1 lemon, zested and juiced (about 3 to 4 tablespoons of juice)
• 2 tablespoons olive oil
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup thinly sliced red onion
• Salt and pepper to taste

How to Make this

1. Bring 1 1/2 cups of boiling water (or low sodium broth) to a boil in a medium saucepan, add 1/2 teaspoon salt and then stir in the couscous.

2. Once added, cover the pan and take it off the heat, letting it sit for about 5 to 7 minutes so the couscous can soak up all the water.

3. Fluff up the couscous with a fork and let it cool a little bit.

4. Meanwhile, dice 1 medium cucumber (making sure its seeded) and thinly slice 1/4 cup of red onion, placing them in a big bowl.

5. Chop fresh mint and parsley until you have 1/4 cup each, then add them to the bowl.

6. Zest and juice 1 lemon (you should get about 3 to 4 tablespoons juice) and pour the zest and juice over the veggies and herbs.

7. Drizzle in 2 tablespoons of olive oil, then mix everything together.

8. Add the fluffed couscous to the bowl and stir so all ingredients combine well.

9. Season with salt and pepper to taste and mix again.

10. Let the salad chill in the refrigerator for at least 20 minutes before serving so all the flavors can blend together.

Equipment Needed

1. Medium saucepan with a lid – you’ll need this to boil water and let the couscous sit
2. Fork – for fluffing up the couscous after it soaks
3. Large mixing bowl – use this for combining the veggies, herbs, and couscous
4. Cutting board and a sharp knife – these are essential for dicing the cucumber, slicing the red onion, chopping the herbs, and zesting plus juicing the lemon
5. Measuring cups and spoons – to make sure all the liquids and spices are just right
6. Refrigerator – for chilling the salad to let all the flavors blend together

FAQ

Lemon Cucumber Couscous Salad Recipe Substitutions and Variations

• If you dont have couscous you could use quinoa or bulgur wheat instead. Both offer a similar texture and are super easy to cook.
• Instead of low sodium vegetable broth, try using chicken broth if youre not keeping it veggie, or just use water for a lighter flavor.
• If you cant find a regular cucumber, zucchini works pretty well as a substitute after seeding and dicing.
• If you’re out of fresh mint or parsley, basil or oregano can do the trick though the flavor will be a bit different.
• In case red onion is too sharp for your taste, thinly sliced green onion or a mild shallot make a good replacement.

Pro Tips

1. Try using low sodium veggie broth instead of plain water to give your couscous extra flavor, it really makes a difference.
2. Let the couscous cool down a bit before mixing it with the veggies so the cucumbers and herbs dont wilt too much.
3. When you zest and juice the lemon, do it over a bowl with a strainer so you catch any seeds and get the right amount of juice every time.
4. If you want a little twist, add a pinch of cumin or even some chopped tomatoes next time, its a neat way to experiment without messing up the dish.