Description
A refreshing and nutritious Cucumber Feta Salad combining tender pearl couscous, crisp cucumbers, creamy avocado, protein-rich chickpeas, and tangy feta cheese, all tossed in a zesty homemade dressing featuring red wine vinegar, Dijon mustard, and fresh lemon juice. Perfect for a light lunch or a vibrant side dish.
Ingredients
Scale
Salad Ingredients
- 1 cup pearl couscous
- 1 1/2 cups English cucumbers, cut into half moons
- 1 large ripe avocado, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/3 cup finely chopped flat-leaf parsley
- 1/2 cup crumbled feta cheese
Dressing Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon minced garlic (optional)
- 1/4 cup olive oil
- 1 1/2 teaspoons honey
- 1 lemon, zested and juiced (about 1/4 teaspoon zest + 1 1/2 tablespoons juice)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare the Couscous: Cook the pearl couscous according to the package directions. Typically, bring 1 1/2 cups water to a boil with 1/2 teaspoon salt and 1 teaspoon olive oil, then add couscous. Cover, reduce heat, and simmer for 8–10 minutes until tender. Transfer to a large bowl and refrigerate until chilled.
- Make the Dressing: In a jar or small bowl, combine red wine vinegar, Dijon mustard, Italian seasoning, minced garlic (if using), olive oil, honey, lemon zest and juice, salt, and pepper. Shake or whisk well until fully emulsified, then refrigerate until ready to use.
- Mix the Salad: To the cooled couscous, add cucumbers, diced avocado, drained chickpeas, chopped parsley, and crumbled feta cheese. Shake or stir the dressing again to recombine, then drizzle over the salad ingredients.
- Toss & Serve: Gently toss all ingredients together until well combined. Serve immediately or optionally chill for 15–30 minutes to allow flavors to meld and enhance taste.
Notes
- Chilling the couscous and the salad before serving improves flavor and texture.
- Adjust salt and pepper to taste, especially if using a saltier feta cheese.
- The minced garlic in the dressing is optional; omit if you prefer a milder taste.
- This salad is best consumed within 1-2 days for optimal freshness.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
