Name: Flavorful Cucumber Couscous Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 cups baby spinach; 1 cup strawberries, hulled and sliced; 1/2 cup blackberries (or mixed berries); 1/2 cup pecans, toasted; 1/3 cup feta cheese, crumbled; 1/2 cup balsamic vinegar; 1 tablespoon honey or brown sugar

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Short description

I’ve got a refreshing, Mediterranean-inspired salad that’s perfect for warm days: tender pearl couscous tossed with crisp cucumber, juicy tomatoes, tangy feta, and bright herbs in a zesty lemon dressing. It’s simple, satisfying, and a breeze to prepare.

Flavorful Cucumber Couscous Salad

Why You’ll Love This Recipe

I love how this salad balances textures and flavors—cool veggies, chewy couscous, and crumbly feta all coated in a bright, lemony vinaigrette. It’s versatile: great as a light lunch, a colorful side dish at BBQs, or an easy meal prep addition that stays fresh for days. I often find the flavors even improve after resting in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pearl (Israeli) couscous
English or Persian cucumber, diced
grape or cherry tomatoes, halved
red onion, thinly sliced
crumbled feta cheese
fresh parsley (or mix of parsley, dill, mint)
lemon juice and zest
extra-virgin olive oil
red wine or apple cider vinegar
Dijon mustard (optional)
salt, pepper, garlic powder or dried oregano

Directions

Cook the pearl couscous according to package directions (usually 8–10 minutes), then rinse under cool water and let drain.
In a large bowl, whisk together olive oil, lemon juice, vinegar, mustard (if using), garlic powder or oregano, salt, and pepper to make the dressing.
Add the cooled couscous, cucumber, tomatoes, and onion to the bowl, and toss everything gently to coat.
Fold in crumbled feta and chopped fresh herbs.
Taste and adjust seasoning—maybe a bit more lemon, salt, or olive oil.
Chill for at least 15 minutes before serving, or serve immediately if preferred.

Servings and timing

Makes about 4–6 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: approximately 20 minutes

Variations

Add chickpeas for plant-based protein and extra texture.
Swap in cherry or vine-ripened tomatoes, or add bell pepper and olives for a Mediterranean flair.
Sprinkle in toasted walnuts or raisins to introduce a sweet-savory contrast.
Use whole-wheat couscous or orzo to suit dietary needs.
Change fresh herbs to basil, dill, or mint depending on preference.

Storage/reheating

Store in an airtight container in the fridge for up to 4 days.
Flavors improve after chilling as the couscous absorbs the dressing.
Serve chilled or at room temperature. If leftovers are too cold, I let them stand for 10 minutes or warm briefly in the microwave, then stir well before eating.

FAQs

Can I make this salad ahead of time?

Absolutely—I often make it the night before. The flavors really deepen after a few hours in the fridge. I sometimes leave out the herbs and feta until right before serving if I want their fresh texture.

What type of couscous should I use?

Pearl (Israeli) couscous gives a lovely chewy texture. I can also substitute regular couscous, or try orzo or whole-wheat pearls if that’s what I have.

Can I freeze it?

It’s best enjoyed fresh or refrigerated. Freezing may turn the veggies mushy and the texture heavy—so I skip freezing.

Can I omit feta for a dairy-free version?

Definitely. I omit feta or swap in a dairy-free cheese. Adding extra olives or chickpeas also works great for richness.

How can I make it more protein-rich?

I stir in chickpeas, grilled chicken, shrimp, or tuna. Chickpeas are a great plant-based boost and complement the Mediterranean flavor profile.

Conclusion

This cucumber couscous salad is one of my go-to dishes during warm weather—effortless, fresh, and endlessly customizable. I hope I’ve inspired someone to try it out and make it their own!