Pearl Couscous Salad with Cucumber and Feta

Quick and easy to make this pearl couscous salad is a light and refreshing side dish. Easy to turn into a filling dinner and great for meal prep.

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Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 311kcal

Dissolve the bouillon cube in the water. Add to a saucepan and bring to a boil on the stovetop.
1 bouillon cube, 2 cups water
Add the couscous to the water, simmer for 10 minutes with the lid on. Take off of the heat, stir and let sit for 5 minutes. All of the liquid will be absorbed and there shouldn't be a need to drain it.
1 cup pearl couscous
Meanwhile, make up the lemon dressing by whisking together the lemon juice and zest, oil, salt, black pepper, oregano and honey.
1 lemon, 2 tablespoons extra virgin olive oil, ¼ teaspoon salt, pinch black pepper, 1 teaspoon dried oregano, ½ teaspoon honey
Finely slice the onion and cube the cucumber and feta.
¼ small red onion, ½ English cucumber, ⅔ cup feta cheese
Add everything to a large bowl and toss to combine.

This pearl couscous salad has a strong lemon flavor. Omit the zest if you prefer it less lemony.
If you find the flavor of red onion too strong, after slicing it, let it sit in cold water for a few minutes to make it milder.
I cook the couscous in vegetable or chicken stock for more flavor, you can use plain water if you prefer.
Nutritional values are an estimate and based on 1 of 4 servings.