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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
  • 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


  • 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.
Nutrition 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.

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  • bluebowtye
    Feb 9, 2010

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    Aug 27, 2007

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