Ingredients
Couscous
- 1.5 cups pearl couscous
Salad
- 1 English cucumber
- 1/2 cup parsley, roughly chopped
- 3 oz. feta cheese, crumbled
Dressing
- 1 fresh lemon (for zest and juice, about ½ tsp zest and 3 Tbsp juice)
- 2 Tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly cracked pepper
Instructions
- Cook the couscous: Bring a pot of water to a boil. Add the pearl couscous and boil for about 5 minutes or until tender. Drain the couscous in a colander and rinse briefly with cool water to stop cooking and cool down. Let it drain thoroughly.
- Prepare the dressing: Zest the lemon and squeeze out the juice to yield about ½ teaspoon zest and 3 tablespoons juice. In a bowl, combine the lemon juice, olive oil, garlic powder, salt, and freshly cracked pepper; whisk well to blend all ingredients.
- Prepare the salad ingredients: Chop the English cucumber into quarter-round slices and roughly chop the parsley.
- Assemble the salad: In a large bowl, add the cooled couscous, cucumber, parsley, lemon zest, and crumbled feta cheese. Pour the lemon dressing over the salad and stir gently to combine all components evenly.
- Serve: Serve the salad immediately or refrigerate until ready to eat for a chilled option.
Notes
- For best flavor, use freshly squeezed lemon juice and fresh parsley.
- You can prepare the salad a few hours in advance and refrigerate; add feta just before serving to keep it fresh.
- This salad can be customized by adding other fresh herbs like mint or dill.
- If pearl couscous is not available, regular couscous can be used with adjustments to cooking time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
