Medium

Cucumber Feta Couscous Salad

Name: Cucumber Feta Couscous Salad
Prep time: 19 min
Cook time: 54 min
Total time: 73 min
Yield: 4 servings
Ingredients: 2 tablespoons white balsamic vinegar; 1.5 teaspoons lemon juice; 0.5 teaspoons Dijon mustard; 0.5 teaspoons lemon zest; 0.25 cups olive oil; salt and freshly ground black pepper to taste

Total Time

1h 13m

19m prep · 54m cook

Servings

4 people

Rating

—

Difficulty

Medium

2 views

🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This cucumber feta couscous salad uses Israeli, or pearl couscous—it's a little chewy, a little nutty. and a wonderful base for a tasty salad.

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Ingredients

2 tablespoons white balsamic vinegar
1.5 teaspoons lemon juice
0.5 teaspoons Dijon mustard
0.5 teaspoons lemon zest
0.25 cups olive oil
salt and freshly ground black pepper to taste

Instructions

1

In a small bowl, combine vinegar, lemon juice, Dijon, and lemon zest. Add olive oil and whisk until well blended. Season with salt and pepper, and set aside.
2

Heat olive oil in saucepan over medium heat. Add couscous, stirring occasionally, until toasted and starting to turn light golden brown, 4 to 5 minutes.
3

Pour chicken broth over couscous, stir in cranberries, and bring to a boil. Reduce heat to medium-low, cover, and simmer until most of the liquid has been absorbed, 8 to 9 minutes. Remove lid from saucepan, and allow couscous to cool for about 15 minutes.
4

Fluff cooled couscous with a fork, add cucumber, feta cheese, and red onion. Drizzle dressing over couscous, and toss lightly.
5

Taste and season with salt and pepper, if desired, and garnish with fresh mint. May be served immediately or chilled in the fridge.