Cucumber and Lemon Couscous Salad
There are days when the sun is shining, the kids are playing outside, and all I want is something light, fresh, and satisfying to serve with dinner—or let’s be honest, sometimes as dinner. That’s where this Cucumber and Lemon Couscous Salad comes in. It’s been a staple in our house for a couple of years now, ever since I whipped it up on a whim using some leftover couscous and a half-forgotten cucumber in the crisper drawer. What started as an experiment quickly became a weekly request!
What I love most about this salad is how it balances simplicity with flavor. The lemon brings a bright zing, the cucumber is crisp and cooling, and the couscous ties it all together into something that feels a little bit special even on the busiest weeknights. It’s perfect as a side dish for grilled chicken or fish, but I’ve also topped it with chickpeas or feta for a more filling lunch.
The best part? My kids actually eat it—happily! It’s one of those rare dishes that pleases everyone at the table. I’ve served it at potlucks, brought it to barbecues, and packed it in school lunches. Each time, I’ve had someone ask for the recipe. That’s when I knew it was time to finally write it down and share it here. I’m so excited for you to try this—it just might become a go-to in your kitchen, too.
Questions I Often Get Asked About This Recipe
Can I make it ahead of time?
Absolutely! In fact, I think it tastes even better after a few hours in the fridge. The flavors have more time to blend.
What kind of couscous should I use?
I use regular Moroccan couscous because it cooks in 5 minutes, but you could use pearl couscous if you prefer a heartier texture—just adjust the cooking time.
How long does it last in the fridge?
It’ll keep for up to 3 days if stored in an airtight container. Just give it a quick stir before serving.
Can I add other vegetables?
Yes! Cherry tomatoes, red onion, or even bell peppers are great additions if you want to bulk it up or add color.
Is it gluten-free?
Traditional couscous is not gluten-free, but you can easily swap it with quinoa for a GF-friendly version.
What You Need to Make Cucumber and Lemon Couscous Salad
1 cup couscous
1 cup boiling water
2 tablespoons olive oil
Juice and zest of 1 lemon
1 garlic clove, finely minced
½ teaspoon salt
¼ teaspoon black pepper
1 large cucumber, sliced and halved
½ cup chopped fresh parsley
Optional: lemon wedges for garnish
Special tools:
Medium bowl with lid or plate (to steam couscous)
Sharp knife and cutting board
Zester or microplane
How to Make Cucumber and Lemon Couscous Salad
Prepare the couscous: Place the couscous in a medium heatproof bowl. Pour in 1 cup of boiling water, cover with a lid or plate, and let sit for 5 minutes.
Fluff and season: After 5 minutes, fluff the couscous with a fork. Add olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Mix well.
Add the vegetables: Fold in the sliced cucumber and chopped parsley. Toss gently until everything is evenly combined.
Chill (optional): You can serve it right away, but for best flavor, refrigerate for at least 30 minutes.
Garnish and serve: Garnish with extra parsley or a few lemon wedges if desired.
Tips for Making the Best Cucumber and Lemon Couscous Salad
Let it rest: Giving the salad a bit of chill time in the fridge really enhances the lemony flavor.
Zest before juicing: Always zest the lemon first—it’s much harder after you’ve squeezed it!
Customize it: Try adding crumbled feta, toasted pine nuts, or even a handful of mint for an herby twist.
Make it a meal: Add grilled shrimp, chickpeas, or rotisserie chicken to turn it into a satisfying main.
Reader Reviews
⭐⭐⭐⭐⭐ “This was so refreshing and quick to make! My husband had three servings—definitely keeping this in rotation.” — Emily R.
⭐⭐⭐⭐ “Great salad! I added some feta and cherry tomatoes for extra color. Next time I might use pearl couscous for a chewier bite.” — Jamie K.
⭐⭐⭐⭐⭐ “My picky eater actually liked it! Simple, flavorful, and perfect for summer. Thank you!” — Nora W.
⭐⭐⭐
“Nice and light, but a little bland for me. I added extra garlic and a touch of red pepper flakes.” — Mark T.
⭐⭐⭐⭐⭐ “I made this for a picnic and everyone raved. It’s so bright and fresh! Love that it only took 10 minutes to throw together.” — Alicia D.
Printable Recipe
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Cucumber and Lemon Couscous Salad
This vibrant Cucumber and Lemon Couscous Salad is the ultimate easy side dish for spring and summer. Made with fluffy couscous, crisp cucumber, zesty lemon, and fresh herbs, it's light, flavorful, and comes together in just 15 minutes. Whether you serve it chilled or room temperature, it’s guaranteed to impress with minimal effort. Great for potlucks, lunchboxes, or a quick weeknight dinner add-on!
Ingredients
- 1 cup couscous
- 1 cup boiling water
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 1 garlic clove, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large cucumber, sliced and halved
- ½ cup chopped fresh parsley
- Optional: lemon wedges for garnish
- Special tools:
- Medium bowl with lid or plate (to steam couscous)
- Sharp knife and cutting board
- Zester or microplane
Instructions
- Prepare the couscous: Place the couscous in a medium heatproof bowl. Pour in 1 cup of boiling water, cover with a lid or plate, and let sit for 5 minutes.
- Fluff and season: After 5 minutes, fluff the couscous with a fork. Add olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Mix well.
- Add the vegetables: Fold in the sliced cucumber and chopped parsley. Toss gently until everything is evenly combined.
- Chill (optional): You can serve it right away, but for best flavor, refrigerate for at least 30 minutes.
- Garnish and serve: Garnish with extra parsley or a few lemon wedges if desired.
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