Cucumber Feta Salad

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This Cucumber Feta Salad starts with couscous and gets topped with a myriad of veggies, chickpeas, and feta. Drizzle on the show-stopping lemon vinaigrette and be prepared to fall in love (yes, with a salad)!

Course Salad, Side Dish

Cuisine American, Healthy, Vegetarian

Keyword cucumber feta salad

Prep Time 25 minutes

Total Time 25 minutes

Servings -6 (as a side)

Calories 363kcal

Author Chelsea Lords

Cost $8.12

Ingredients

Salad

1 cup pearled couscous
1-1/2 cups English/Persian/salad cucumbers, cut into half moons
1 large ripe, avocado, diced
1 can (15 oz.) chickpeas, drained & rinsed
1/3 cup finely chopped flat-leaf parsley
1/2 cup crumbled feta cheese

Dressing

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried Italian seasoning
1/4 teaspoon minced garlic, optional
1/4 cup extra-virgin olive oil
1-1/2 teaspoons honey
1-1/2 tablespoons lemon juice freshly squeezed (plus 1/4 teaspoon zest)
Salt & pepper

US - Metric

Instructions

COMBINE: In a wide-mouth jar, combine all the dressing ingredients. Season to taste with salt and pepper; I add 1/4 tsp. fine sea salt & 1/8 tsp. pepper. Cover and briskly shake to combine and emulsify. (Don't have a jar with a lid? Briskly whisk in a bowl instead!) Refrigerate while preparing the rest of the salad.
COUSCOUS: Prepare couscous according to package directions (we add 1/2 teaspoon salt and 1 teaspoon olive oil to the water). Remove from heat and transfer to a large bowl. Chill in the fridge for 5-10 minutes while preparing other veggies.
SALAD: To the couscous, add sliced cucumbers, diced avocado, drained and rinsed chickpeas, and finely chopped parsley. Shake dressing up again and then drizzle over salad, adding to taste (we use it all). Mix to combine. Add in feta and gently toss again. Serve immediately.
STORAGE: Once dressed, this salad doesn’t sit very well. (The avocado browns & the dressing wilts the veggies.) If you aren’t planning to eat the entire salad in one sitting, toss and add dressing to the amount you’ll be eating at this time. Undressed, the salad stays fresh for 1-2 days. After a couple of days, the veggies, cheese, and avocado deteriorate significantly. Does not freeze/thaw well.

Video

Notes

Note 1: Pearled couscous: Israeli couscous is also called pearled couscous; it's important to get the large balls of couscous for the right texture of this salad. We follow directions on the container for cooking and seasoning with salt.

Note 2: English or Persian cucumbers (sometimes labeled as mini cucumbers): These are the best types of cucumber, flavor and texture-wise. Unlike regular cucumbers, these ones have a more vibrant flavor and retain their shape and crispness much better.

Nutrition