When it's hot outside, a cucumber salad is super refreshing. With crunchy cukes, creamy feta, chewy couscous, and crispy sunflower seeds, this salad has a variety of textures to keep every bite interesting.

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Servings:
6
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Ingredients

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Directions

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  • In a large bowl, toss couscous, cucumber, feta, and dill to combine.

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  • 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.

  • 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.

Tips

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

Nutrition Facts

244 calories; fat 13g; saturated fat 4g; carbohydrates 25g; insoluble fiber 3g; protein 8g; sodium 272mg.
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