Couscous Salad with Cucumber, Red Onion, Cherry Tomatoes, & Herbs

29 Jun

This salad was inspired by Costco. Let me explain.

Cous Cous Salad

About every other week, when our two gallons of milk run out, my husband and I make our much anticipated trip to Costco. In case you haven’t heard: We like Costco. A lot. Maybe too much. But sadly, last weekend we ran out of time and didn’t make it to Costco.  So, instead, my husband suggested that I give him my list and he would stop by after work. Now, I hesitated to do this because I was a little worried that he would get the wrong thing or forget something important from my precious list. But eventually I conceded. And he got everything that was on the list plus a few random things.

Like this: A 3-pack of cucumbers, each more than a foot long.

Giant Cucumbers

What does one do with so much cucumber? Desperate to use these before they went bad, I dug around on the internet and found this recipe. It doesn’t use all of the cucumbers, but at least it’s a start.

Besides its use of cucumbers, I was also excited about this recipe because it also gave me a chance to use some of the parsley that’s been exploding out of the garden box on our balcony. This recipe is extremely adaptable to whatever vegetables you have on hand. I added more cucumbers (because we had so much).

Couscous Salad with Cucumber, Red Onion, Cherry Tomatoes, & Herbs

1 cup couscous
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
5 ounces cherry tomatoes, halved
1 lemon, zested and juiced
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 tablespoons toasted pine nuts
3 ounces feta cheese, optional
Salt and pepper to taste


  1. Cook the couscous according to directions on the package. Set aside.
  2. In a large bowl, toss the finely chopped herbs with the couscous. Add the sliced cucumber, onion, tomatoes, and lemon zest.
  3. In a small bowl, whisk together the lemon juice, olive oil, honey, chili powder, and cumin, then toss this dressing with the couscous.
  4. Stir in the pine nuts. 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.

Adapted from theKitchn



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