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Cucumber Couscous Salad


Crisp kirby cucumbers will stay firm and crunchy when mixed in this salad.

  • Prep:
  • Total Time:
  • Servings: 2

Source: Everyday Food, May 2004


  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup couscous
  • 2 tablespoons minced shallot
  • 1/3 cup golden raisins
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 can (15.5 ounce) chickpeas, rinsed and drained
  • 1 Kirby cucumber, cut into 1/4-inch pieces


  1. In a small saucepan, bring 3/4 cup water, salt, and pepper to a boil. Stir in couscous, shallot, and raisins; remove from heat. Cover; let stand until couscous has absorbed water and is tender, 5 minutes.

  2. In a large bowl, whisk together lemon juice and olive oil; season with salt and pepper. Add chickpeas, couscous mixture, and cucumber; toss to combine. Refrigerate in a covered container until ready to serve.

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