If there’s one thing I love, it’s a good cucumber salad in the summer months, and this Cucumber Radish Salad with Crispy Couscous is a total winner! This salad has the perfect balance of crunch and freshness thanks to the crispy couscous, which is my latest obsession. If you’re gluten-free, don’t worry you can easily swap the couscous for quinoa, and I even have a tutorial on my blog to show you how. Whether you’re a couscous lover or a quinoa fan, this salad is sure to be your new favorite!
Method
Prepare the Crispy Couscous
Begin by cooking the couscous according to the package instructions. Once it’s cooked, fluff it with a fork to separate the grains, and then set it aside to cool. Preheat your oven to 375°F. Spread the couscous evenly on a baking sheet, and then drizzle olive oil over it. Sprinkle a pinch of salt and pepper on top to season the couscous. Use a spoon or your hands to toss it all together, making sure the couscous is evenly coated with oil and seasoning. Bake it in the preheated oven for 20 minutes, checking halfway through to give it a quick toss. Once the couscous is golden and crispy, broil it for 3 minutes to achieve the perfect crispness. Once done, remove it from the oven and set it aside to cool. This crispy couscous will add a wonderful crunch to your salad!
Prepare the Salad
While the couscous is baking, start preparing your salad. Slice the Persian cucumbers and radishes very thinly. I love using a mandolin slicer for perfect, even slices, but a sharp knife works too just be sure the slices are thin so they soak up the dressing better. Once everything is sliced, add the cucumbers, radishes, fresh mint, and fresh dill to a large salad bowl. These herbs and veggies add a fresh and vibrant flavor to the salad, and the mint and dill give it a refreshing kick. Then, crumble the feta cheese and sprinkle it over the veggies. The feta adds a creamy and tangy flavor that pairs perfectly with the crisp veggies.
Make the Lemon Dressing
For the dressing, combine olive oil, white wine vinegar, lemon zest, and lemon juice in a small bowl. Add the mashed garlic, kosher salt, and black pepper, and whisk everything together until the dressing is smooth and well-mixed. Taste the dressing and adjust the seasonings to your liking. If you want it a bit tangier, add more lemon juice or zest. If you prefer a little sweetness, you can add a small drizzle of honey. This simple lemon dressing brings everything together with a zesty, refreshing flavor.
Assemble the Salad
Once the couscous has cooled, add it to the large bowl with the sliced vegetables and feta. Then, pour the lemon dressing over the salad. Toss everything together gently, ensuring that the dressing coats all the ingredients. The crispy couscous will add a delightful crunch to the fresh veggies, while the creamy feta and dressing tie all the flavors together. Give it one final toss, and your salad is ready to serve!
Necessary Tools
- Oven for baking the couscous
- Baking sheet for the couscous
- Large salad bowl for mixing the salad
- Knife and cutting board for slicing veggies
- Whisk for mixing the dressing
- Large spoon for tossing the salad
- Measuring spoons
Cucumber Radish Salad with Crispy Couscous
Cuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes40
minutesIngredients
For the Salad:
6 Persian cucumbers, thinly sliced
12 small radishes, thinly sliced (about 1 cup)
3/4 cup fresh mint, chopped
1/3 cup fresh dill, chopped
3/4 cup feta cheese, crumbled
For the Crispy Couscous:
1 cup couscous, cooked
1 tablespoon olive oil
Pinch of salt and pepper
For the Lemon Dressing:
1/2 cup olive oil
2 tablespoons white wine vinegar
1 lemon, zested and juiced
3 cloves garlic, mashed
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
- Prepare the Crispy Couscous
Start by cooking the couscous according to the package instructions. Once cooked, fluff the couscous with a fork and set it aside to cool. Preheat your oven to 375°F. Spread the couscous in an even layer on a baking sheet. Drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Toss everything together, ensuring the couscous is evenly coated with oil and seasoning. Bake for 20 minutes, and then broil for the last 3 minutes to get it golden and crispy. Once done, remove from the oven and set it aside to cool. - Prepare the Salad
While the couscous is baking, slice your Persian cucumbers and radishes thinly. I love using a mandolin slicer to get them perfectly thin, but you can also use a sharp knife. Add the sliced cucumbers, radishes, and chopped fresh mint and dill to a large salad bowl. Then, sprinkle crumbled feta on top to add a creamy, tangy touch to the salad. - Make the Lemon Dressing
For the dressing, combine olive oil, white wine vinegar, lemon zest, and lemon juice in a small bowl. Add the mashed garlic, kosher salt, and black pepper. Whisk everything together until smooth and well-mixed. Taste the dressing and adjust the seasonings if you want it tangier or more garlicky. - Assemble the Salad
Once the couscous is cool, toss it into the salad bowl with the cucumber, radish, mint, dill, and feta. Then, pour the lemon dressing over everything and toss gently to coat. The couscous adds an amazing crispy crunch that pairs perfectly with the fresh veggies and creamy feta.
Notes
- When cooking the couscous, make sure to fluff it with a fork after cooking to prevent it from becoming too clumpy.
- If you want your crispy couscous to be extra crunchy, don’t skip the broiling step! It really helps to give it that perfect golden crunch.
- Taste the lemon dressing before pouring it on the salad. If you prefer a sweeter dressing, you can add a little honey or more lemon.
- You can swap the couscous for quinoa if you’re looking for a gluten-free option. I have a simple tutorial on my blog to show you how to make the switch.
Serving Suggestions
- Serve on its own: This salad is a perfect light lunch or a healthy snack.
- Add protein: Make it more filling by adding grilled chicken, shrimp, or tofu for extra protein.
- Pair with bread: Serve with warm pita bread or flatbreads for a complete meal.
- Serve chilled: This salad is also great when served chilled, making it perfect for picnics or a BBQ.
Fun Fact
Did you know that Persian cucumbers have fewer seeds and thinner skins than regular cucumbers, making them perfect for fresh salads? They’re crisp, juicy, and packed with water, making them super hydrating perfect for hot summer days!
Conclusion
This Cucumber Radish Salad with Crispy Couscous is the perfect dish for any time of year, especially in the warmer months. It’s a great way to enjoy a refreshing salad with tons of crunch and flavor. With the tzatziki dressing, crispy couscous, and fresh veggies, you’ll love every bite. Plus, it’s super easy to make and perfect for meal prep! Give it a try, and I’m sure it will become your new favorite go-to salad!
