Cucumber Feta Salad
Cucumber Feta Salad is a light and fresh dish featuring couscous, crisp veggies, and tangy feta, dressed with a zesty lemon vinaigrette.
Equipment
- large bowl
Ingredients
Salad
- 1 cup pearl couscous
- 1.5 cups English/salad cucumbers cut into half moons
- 1 large ripe avocado diced
- 1 can (15-ounce) chickpeas drained and rinsed
- ⅓ cup finely chopped flat-leaf parsley
- ½ cup crumbled feta cheese
Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon-style mustard
- ½ teaspoon Italian seasoning
- ¼ teaspoon minced garlic optional
- ¼ cup olive oil
- 1.5 teaspoons honey
- 1 lemon freshly squeezed
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Preparation
- Zest and juice lemon to get ¼ teaspoon lemon zest and 1-½ tablespoons lemon juice. Combine all dressing ingredients in a jar. Shake well and refrigerate until ready to use.
- Prepare couscous according to package directions. Transfer to a large bowl and refrigerate until chilled.
- To the cooled couscous, add cucumbers, avocado, chickpeas, parsley, and feta. Shake the dressing and drizzle over salad. Gently toss to combine and serve immediately.
Notes
Once dressed, this salad doesn’t keep well as the avocado browns and the dressing wilts the veggies. Only dress what you plan to eat. This salad does not freeze well.
Nutrition
Serving: 1servingCalories: 363kcalCarbohydrates: 38.3gProtein: 10.1gFat: 19.6gCholesterol: 11.1mgSodium: 395.8mgFiber: 7.5gSugar: 2g
Tried this recipe?Let us know how it was!