It’s impossible to go through the summer without me making this delicious lemony Cucumber Couscous salad. It’s delicious, fresh,, easy to prepare, and keeps in the refrigerator for days. What else could you ask for from a salad for summer? It’s also perfect to bring to barbecues and potlucks in the summer!
WHAT IS COUSCOUS?
Couscous is a small ball-shaped pasta with a ball shape. It cooks quickly has, a great texture, and is an excellent way to make salads more filling. The one used in this Lemony Cucumber Couscous Salad is a larger couscous called pearl or Israeli couscous, also known as giant couscous. If you can’t find pearl couscous in the market, you could use regular couscous or even orzo instead (orzo is my first option since it’s comparable about its size). Regular couscous cooks differently, and it is an excellent idea to take a look at this salad of couscous (made using normal couscous) to learn how to cook and size guidelines.
WHAT TO SERVE WITH LEMONY CUCUMBER COUSCOUS SALAD
This deliciously fresh salad is a fantastic accompaniment to anything you grill on the grill or serve alongside things like Garlic Marinated Chicken or a huge vegetable Sandwich, as well as the Medit, aean Turkey Burger.
HOW A, andOVERS?
I adore this salad to pieces because it keeps well in the refrigerator for several days. Couscous acts as a moisture-regulating agent which keeps the cucumbers from becoming soft or s,pongy, keeping the salad as fresh as it was on the first day. If you’re looking for something to make for your lunch in the summer, this salad is for you!
1.5 cups pearl couscous ($2.20)
One fresh lemon ($0.89)
2 tablespoons olive oil($0.32)
14 tsp crushed garlic($0.02)
1/4 tsp salt ($0.02)
1 English cucumber ($1.49)
1/2 cup of parsley ($0.27)
1/4 tsp freshly cracked pepper ($0.02)
3 oz. feta cheese in a crumbled form ($1.23)
Bring the water in a pot to the point of boiling. Pour in the couscous and allow it to simmer for approximately 5 minutes until it becomes soft. The couscous should be drained in a wire strainer or colander. Rinse the couscous using cool water to remove the couscous. Let it sit to drain while making the remainder of the salad.
The lemon should be squeezed and after that press it to extract the juice. Y,ou’ll need arou,nd 1/2 tsp of citrus zest and 3 tablespoons of juice.
Add the juice of a lemon gthreerlic powder, olive oil salt, and freshly cracked pepper in an empty bowl. Stir to mix.
Cut your cucumber into quarters, then cut the parsley into small pieces.
Pour the chilled and drained the couscous into the bowl with the parsley, cucumlemon zest, feta. Sprinkle the dressing on top, a,nd then mix tand o combine. Serve immediately, or keep it refrigerated until you are ready to serve.