Cucumber Couscous Salad Recipe

4.5 2
Cucumber Couscous Salad Recipe
Cucumber Couscous Salad Recipe photo by Taste of Home
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Cucumber Couscous Salad Recipe

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4.5 2
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 1% 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 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, cucumber, 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.
Originally published as Cucumber Couscous Salad in Light & Tasty April/May 2005, p39

Nutritional Facts

2/3 cup: 126 calories, 2g fat (0 saturated fat), 1mg cholesterol, 172mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 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 1% 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
  1. In a 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, cucumber, 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.
Originally published as Cucumber Couscous Salad in Light & Tasty April/May 2005, p39

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