Lemon Couscous Salad Recipe

This Lemon Couscous Salad Recipe is light, crisp and can be paired with almost anything! Serve as either a side to a larger meal, or add protein and serve as a main dish. No matter what, this simple little salad will pack all of your favorite green flavors and look beautiful on your table!

Lemon Couscous Salad Recipe

Servings: 4

Total Time: 20 minutes


1 ½ cups dried pearl couscous (about 3 cups cooked)

3 ounces baby arugula, about 4 cups

½ hothouse cucumber, cut in half lengthwise, then sliced

1/2 cup feta cheese, crumbled


2 tablespoons fresh lemon juice

4 tablespoons extra virgin olive oil

½ teaspoon honey

small handful chopped fresh basil leaves

sea salt and fresh ground black pepper


Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain then add to a large bowl.

Meanwhile, make the dressing. Whisk lemon juice, honey, and basil until thick and combined. Gently drizzle in olive oil while whisking until combined. Season generously with salt and pepper.

Toss the cooked and drained couscous with the dressing and set aside until slightly cooled.

Finish the salad by adding the arugula, cucumbers and feta. Toss well then serve.

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