Cucumber Tomato Couscous Salad
Cucumber Couscous Salad
A fresh couscous salad with crisp cucumber, juicy tomatoes, herbs, scallions, and a bright lemon olive oil dressing.
This cucumber tomato couscous salad is the kind of side dish that works when the rest of the meal is still coming together. The couscous steeps quickly, the vegetables stay crisp, and the lemon dressing keeps the whole bowl lively without making it heavy.
Small-grain couscous is useful here because it absorbs flavor fast. Fluff it while it is warm, then let it cool before adding the cucumber and tomatoes so the vegetables keep their texture. A little lemon zest in the dressing gives the salad a cleaner citrus flavor than juice alone.
Use parsley and mint together if you can. Parsley gives the salad a savory backbone, while mint makes the cucumber and tomatoes taste cooler and brighter. Scallions add a mild onion note that is easier to keep balanced than raw red onion.
Serve this salad beside grilled chicken, fish, kebabs, falafel, or roasted vegetables. It also travels well for lunch if you hold back a spoonful of dressing and stir it in just before eating.
Nutrition (per serving)
Directions
-
1
Place the couscous and 1/2 teaspoon of the kosher salt in a heatproof bowl.
-
2
Pour the boiling water over the couscous, stir once, cover the bowl tightly, and let it stand for 5 minutes.
-
3
Uncover the couscous and fluff it well with a fork, breaking up any clumps so the grains separate.
-
4
Let the couscous cool for about 10 minutes, stirring once or twice so steam can escape.
-
5
In a large serving bowl, whisk together the olive oil, lemon zest, lemon juice, remaining 1/4 teaspoon kosher salt, and a few grinds of black pepper.
-
6
Add the cooled couscous to the dressing and toss until the grains are evenly coated.
-
7
Fold in the diced cucumber, halved cherry tomatoes, sliced scallions, parsley, and mint.
-
8
Taste and adjust with more lemon juice, salt, or pepper, then let the salad stand for 5 minutes before serving.
Ingredients
- Small-Grain Couscous:1 cup
- Boiling Water:1 cup
- Kosher Salt:3/4 tsp
- Extra-Virgin Olive Oil:3 tbsp
- Lemon Zest, finely grated:1 tsp
- Fresh Lemon Juice:3 tbsp
- English Cucumber, diced:1 medium
- Cherry Tomatoes, halved:1 1/2 cups
- Scallions, thinly sliced:3
- Fresh Parsley, chopped:1/2 cup
- Fresh Mint, chopped:1/4 cup
- Black Pepper, freshly ground:to taste
Tips & Notes
- Use regular small-grain couscous, not pearl couscous, for this quick steeping method.
- If making the salad ahead, add the herbs shortly before serving so they stay fresh.
- For a more filling lunch, add chickpeas or crumbled feta after the salad is dressed.
- Drain very juicy tomatoes briefly before adding them so the salad does not become watery.
