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Cucumber Couscous Salad

 Cucumber Couscous Salad
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
8 ServingsPrep: 25 min. + chilling

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 Facts: 2/3 cup equals 126 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 172 mg sodium,

2 of 2

Cucumber Couscous Salad (continued)

Nutritional Facts: 22 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.