Cucumber Couscous Salad Recipe

Cucumber Couscous Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Chicken or grilled salmon are perfect alongside this refreshing salad. Its combination of cucumber and dill tastes great, and couscous makes it a hearty side dish. —Evelyn Lewis of Independence, Missouri

This recipe is:

Contest Winning

Healthy

Quick

Diabetic Friendly

[X]

Rate Cucumber Couscous Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cucumber Couscous Salad Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

25 25

Ingredients

1-1/4 cups water
1 cup uncooked couscous
2 medium cucumbers, peeled, quartered lengthwise and sliced
1 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1/2 cup buttermilk
1/4 cup reduced-fat plain yogurt
2 tablespoons minced fresh dill
2 tablespoons white vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool to room temperature.
In a large bowl, combine the couscous, cucumbers, red pepper and onions. Whisk together the buttermilk, yogurt, dill, vinegar, oil,
salt and pepper. Pour over couscous mixture. Cover and refrigerate for at least 1 hour. Yield: 8 servings.

Nutritional Analysis: 2/3 cup equals 126 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 172 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Cucumber Couscous Salad in Light & Tasty April/May 2005, p39