Cucumber Feta Salad with Couscous (Print Version)
# Ingredients:
→ Salad
01 -
1 cup pearled couscous
02 -
1.5 cups English cucumbers, cut into half moons
03 -
1 large ripe avocado, diced
04 -
1 (15-ounce) can chickpeas, drained and rinsed
05 -
1/3 cup finely chopped flat-leaf parsley
06 -
1/2 cup crumbled feta cheese
→ Dressing
07 -
2 tablespoons red wine vinegar
08 -
1 tablespoon Dijon-style mustard
09 -
1/2 teaspoon dried Italian seasoning
10 -
1/4 teaspoon minced garlic (optional)
11 -
1/4 cup olive oil
12 -
1.5 teaspoons honey
13 -
1 lemon, freshly squeezed
14 -
1/4 teaspoon salt
15 -
1/4 teaspoon pepper
# Instructions:
01 -
Zest and juice the lemon to get 1/4 teaspoon lemon zest and 1.5 tablespoons lemon juice. Combine all dressing ingredients in a jar. Shake well and refrigerate until ready to use.
02 -
Prepare couscous according to package directions (boil 1.5 cups water with 1/2 teaspoon salt and 1 teaspoon olive oil. Add couscous, cover, reduce heat, and simmer for 8–10 minutes until tender). Transfer to a large bowl and refrigerate until chilled.
03 -
To the cooled couscous, add cucumbers, avocado, chickpeas, parsley, and feta. Shake the dressing and drizzle over the salad. Gently toss to combine and serve immediately.
# Notes:
01 -
Israeli couscous (or pearled couscous) is essential for the right texture. Follow package directions for cooking and seasoning.
02 -
English cucumbers are best for their vibrant flavor and firm texture.
03 -
Only dress the portion you plan to eat as the avocado browns quickly and the dressing can wilt the veggies. This salad does not freeze well.