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Cucumber Couscous Salad ~ Pearled couscous salad with crisp cucumber, fresh dill, and tangy feta tossed in zesty Italian dressing.

Cucumber Couscous Salad

Pearled couscous salad with crisp cucumber, fresh dill, and tangy feta tossed in zesty Italian dressing.
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: dairy free, pasta salad, quick and easy, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Refrigeration Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 264kcal
Author: Holly Gray

Ingredients

  • 1 cup Israeli couscous uncooked
  • 1/2 cup Italian salad dressing
  • 1 tablespoon fresh dill chopped
  • 2 cups English cucumber quartered
  • 1/4 cup feta cheese crumbled

Instructions

  • In a medium saucepan, cook the Israeli couscous according to the package directions. Once cooked, rinse it with cold water to stop the cooking process and cool the couscous. Drain well, then transfer to a large bowl and set aside.
  • In a small bowl, whisk together the Italian salad dressing and chopped dill.
  • Pour the dressing over the cooked couscous and toss to coat. Stir in the quartered cucumber slices, ensuring they are evenly distributed.
  • Sprinkle the crumbled feta cheese over the salad, gently mixing to incorporate.
  • Refrigerate the salad for at least 1 hour until chilled. Serve cold or at room temperature.

Nutrition

Calories: 264kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 404mg | Potassium: 179mg | Fiber: 2g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
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