You are here

Lemon-Cucumber Salad with Feta and Couscous

Lemon-Cucumber Salad with Feta and Couscous


  • 3 cups whole-wheat pearl couscous, cooked and cooled
  • 1 English cucumber, diced
  • 4 ounces feta, crumbled
  • 1/2 cup coarsely chopped dill
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 4 cups baby arugula
  • 3 tablespoons shelled sunflower seeds


  1. In a large bowl, toss couscous, cucumber, feta, and dill to combine.
  2. In a small bowl, stir together lemon zest, lemon juice, mustard, and honey. Whisk in olive oil until dressing is thick and emulsified; season with salt and pepper to taste.
  3. Pour dressing over couscous mixture and stir to combine. Add arugula and toss to coat. Transfer salad to a serving platter and top with sunflower seeds.


  • Recipe provided by chef Katie Lee, author of Endless Summer Cookbook.

Nutrition Information

Per serving: 244 kcal cal., 13 g fat (4 g sat. fat), 272 mg sodium, 3 g fiber, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment