Show Subscription Form

Cucumber Couscous Salad Recipe
Cucumber Couscous Salad Recipe photo by Taste of Home

Cucumber Couscous Salad Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

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.


  1. 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.
  2. In a large bowl, combine the couscous, cucumbers, red pepper and onions. Whisk together the buttermilk, yogurt, dill, vinegar, oil,
  3. salt and pepper. Pour over couscous mixture. Cover and refrigerate for at least 1 hour. Yield: 8 servings.
Originally published as Cucumber Couscous Salad in Light & Tasty April/May 2005, p39

Reviews for Cucumber Couscous Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image