Greek cucumber salad with tomato and couscous

Recipe: Greek cucumber salad with couscous

3 minutes to read
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Recipe by, a not-for-profit organization


Difficulty: Easy

Ready In: 15 Minutes

Serves: 4


  • 1 cup couscous
  • 1 cup boiling water
  • ½ cucumber, diced
  • ¼ cup pitted, sliced olives (optional)
  • 1 red capsicum, diced
  • 1 Tbsp chopped fresh mint
  • ½ red onion, finely diced
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil


  • Place couscous in a bowl and cover with the boiling water.
  • Cover the bowl with a lid or cling wrap and let it stand for 10 minutes.
  • Break up the soaked couscous with a fork and refrigerate for at least 30 minutes or until cold.
  • In a large bowl mix together the remaining ingredients with the cold couscous.
  • Serve or refrigerate until needed.

Nutrition Information Panel

Per Serving [4 Serves]
Total fat10.1g
– saturated fat1g
– sugars3.7g

For more easy to make salads, see our Recipes page.

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