Cucumber Couscous Salad
Pearled couscous salad with crisp cucumber, fresh dill, and tangy feta tossed in zesty Italian dressing.
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Servings: 4
Calories: 264kcal
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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