THIS is the plate of mixed greens of the mid year. This Lemony Cucumber Couscous Salad is so quick, so natural, thus invigorating! I simply love it. Carry it to a potluck, eat it as a virus reviving lunch, or serve it close by some flame broiled treats for supper. It's an all out champ.
In case you're new to couscous, it's fundamentally little pasta pellets. It cooks truly quick, is a pleasant surface, and is an extraordinary method to beef up plates of mixed greens. I utilized huge Israeli couscous for this Lemony Cucumber Couscous Salad, which is significantly bigger than ordinary couscous, yet you could positively utilize customary couscous or even orzo, if that is the thing that you have accessible. Customary couscous cooks somewhat better, so investigate this couscous serving of mixed greens (made with normal estimated couscous) for cooking guidelines and size reference.
I purchase my couscous from the mass containers at the supermarket since it's excessively modest and I can purchase precisely the sum I need without having a half bundle extra. I utilized about 1.5 cups for this formula, yet you could go up to two cups if necessary (it truly shouldn't be precise). Additionally, on the off chance that you need to mass it out somewhat more, a jar of chickpeas would be extraordinary!
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INGREDIENTS
- 1 1/2 to 2 cups Israeli couscous ($1.47)
- 2 medium cucumbers ($1.50)
- 1/4 bunch parsley ($0.20)
- 1 medium lemon ($0.49)
- 2 Tbsp olive oil ($0.32)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- freshly cracked pepper to taste ($0.05)
- 3 oz. crumbled feta cheese ($1.30)
INSTRUCTIONS
- Bring a medium pot of water to a rolling boil. Add the couscous and continue to let it boil for 5-7 minutes, or until the couscous is tender. Drain the couscous in a colander or wire mesh sieve (if the holes in the colander are too big). Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
- Cut the cucumber into quarter rounds and place them in a large bowl. Take a big handful (or about 1/4 bunch) of parsley and pull the leaves from the stems. Roughly chop the parsley and then add it to the bowl with the cucumber. Use a fine holed cheese grater or a zester to remove the thin layer of yellow zest from the lemon and add it the bowl with the other ingredients.
- Cut the lemon in half and squeeze the juice into a small bowl (you should get 2-3 tablespoons of juice). Add the olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over the cucumber, parsley, and lemon zest. Stir to combine.
- Add the cooled and drained couscous and crumbled feta to the bowl. Gently stir to combine all of the ingredients. Taste and adjust the salt and pepper as needed. Serve immediately or chill until ready to eat.
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