The best ever lemon herb couscous salad with crunchy cucumber and radishes!

Made in 3 quick steps with just a handful of simple nourishing ingredients, this couscous salad is about to be your new go-to side dish for Spring and Summer dinners! It’s so fresh and delicious- plus it pairs well with pretty much any protein you have on hand!

We paired ours with grilled balsamic chicken and avocado for the best perfectly balanced meal! It was so bright, colorful, flavorful, and filling. We were immediately obsessed with this meal!

This lemon herb couscous salad is the perfect dish to make for summer parties, dinner with family or friends, or to meal prep for your meals for the next few days! It’s packed with vegetables, feta cheese, and loaded with flavor from the lemon herb vinaigrette.

I am so excited for you all to make this one! Enjoy and be sure to let me know what you think! 🙂

Lemon Herb Couscous Salad with Cucumber and Radishes

★★★★★ 5 from 2 reviews

• Author: Mia Swinehart

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Description

Crunchy veggie couscous salad with a simple lemon herb vinaigrette!

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Ingredients

Scale 1x2x3x

For the vinaigrette:

• 1/4 cup olive oil
• 1/4 cup fresh squeezed lemon juice
• 1 tsp dijon
• 1 tsp honey
• 2 tbsp diced shallot
• 1/4 cup fresh basil, roughly chopped
• 1/4 cup fresh parsley, roughly chopped
• S+P, to taste

For the salad:

• 1.5 cups uncooked pearl (Israeli) couscous
• 3 baby cucumbers (or 1 large english cucumber), diced
• 1/2 cup diced radishes
• 4–5 oz of feta

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Instructions

1. Cook couscous according to package directions. Drain well and allow to cool.
2. Meanwhile, whisk all vinaigrette ingredients together and set aside.
3. In a large bowl, mix cooled couscous with veggies, feta, and vinaigrette. Serve or store leftovers for up to 4 days in the refrigerator.

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