This Cucumber Feta Salad starts with couscous and gets topped with a myriad of veggies, chickpeas, and feta. Drizzle on the show-stopping lemon vinaigrette and be prepared to fall in love (yes, with a salad)!
COMBINE: In a wide-mouth jar, combine all the dressing ingredients. Shake well to combine. Refrigerate until ready to use.
COUSCOUS: Prepare couscous according to package directions (Note 1). Remove from heat and transfer to a large bowl. Refrigerate until chilled.
SALAD: To the cooled couscous, add cucumbers, avocado, chickpeas, parsley, and feta.Shake the dressing again, then drizzle over the salad to your preference (I use it all). Gently toss to combine and serve immediately.
STORAGE: Once dressed, this salad doesn’t keep well as the avocado browns and the dressing wilts veggies. If you aren’t planning to eat the entire salad in one sitting, only toss and dress the amount you plan to eat. This salad does not freeze/thaw well.
Video
Notes
Note 1: Israeli couscous, also called pearled couscous, is essential for the right texture. Follow the package directions for cooking and seasoning. (I boil 1-1/2 cups water with 1/2 tsp of salt & 1 tsp olive oil. Once the water is boiling, add the couscous, cover, reduce heat to simmer, and cook for 8-10 minutes or until tender).Note 2: English cucumbers are best for flavor and texture. Unlike regular cucumbers, they have a more vibrant flavor and retain their shape and crispness better.