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Couscous Salad with Cucumber and Red Onion

August 12, 2016

Inundated with cucumbers lately and learning that Jim isn’t a big fan of them I have the task of finding tasty ways to hide them in meals.  This one was Jim approved along with the previous Sesame Noodles with Cucumber


Difficulty: Easy
Prep Time: 25 min
Cook Time: 5 min
Total Time: 30 min
Yield: 3 to 5
Taste: Good


1 cup couscous
1 1/4 cups boiling water
1 cup loosely packed cilantro, finely chopped
1 cup loosely packed Italian parsley, finely chopped
1/2 English cucumber, cut lengthwise and very thinly sliced
1/2 red onion, cut in half and shaved extremely thin
1 lemon, zested and juiced, about 3 tablespoons
1/4 cup extra-virgin olive oil
1 tablespoon honey or agave syrup, warmed
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3 tablespoon toasted pine nuts
3 ounces feta cheese, optional
Salt and pepper to taste


  1. Boil water in medium sauce pan.  Once boiling add couscous, turn off heat, and cover.  After 5 minutes remove the lid and fluff with a fork.  Transfer to a large bowl.
  2. Toss the finely chopped herbs with the couscous, as well as the sliced cucumber, onion, and lemon zest.
  3. Whisk together the lemon juice, olive oil, honey, chili powder, and cumin, in a small bowl then toss this dressing with the couscous.
  4. Crumble the feta and stir that in as well. Taste and season generously with salt and pepper.
  5. Serve immediately, or refrigerate until ready to serve. Store leftovers in a covered container for up to 5 days.

Source: The Kitchn


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