Couscous and Cucumber Salad94 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 1 hr 20 min
“Encourage guests to squeeze the juice from the lemon wedges on to the salad.” - by KRISTAB
Original recipe yields 8 servings
- In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
- Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
- Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.
Amount Per Serving (8 total)
- 142 cal
- 3.6 g
- 24.6 g
Based on a 2,000 calorie diet
Reviews (94)Rate This Recipe
"I LOVE THIS RECIPE! It is light and refreshing. A few changes I made: I've made it both with couscous and with orzo. Since the orzo was a thicker, larger substance than the couscous, it worked bett..." See moreer with the cucumber. I also used 2 whole cucumbers which was NOT too much. I made it recently as a main dish, and just added sliced chicken breast (grilled on the George Forman with lemon pepper seasoning - EASY!)... it was just right. Thanks for submitting this recipe, it's one of my favorites!"
"Quite nice, couscous soaks up the flavour. Try adding some extra vinaigrette just before serving. You may want a lower grain-to-veggie ratio, and if so toss in some chopped tomatoes and sliced black..." See more olives. This goes great and can make a greek sort of salad."
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