Sunset Hush Cooking

Fresh Couscous Salad

Written by

September 20, 2026

Dressing:

Into a salad bowl, add 1 cup of couscous, 1/4 tsp coarse salt, and 1 cup of boiling water. Mix for the salt to distribute, cover the bowl and set it aside for 5 minutes. After that, fluff up the couscous and let it cool down.
Cut 50 g red onion (1/4 of a big onion), 350 g cucumbers, 300 g tomatoes, 50 g sweet red pepper (half of a small red pepper), into small cubes and add them to the bowl.
Finely chop 1/2 cup of fresh parsley leaves and transfer them to the bowl.
Grate zest of 1 lemon into the bowl.
For the dressing, mix 1 tbsp lemon juice, 1/3 cup extra virgin olive oil, 1/4 tsp ground cumin, a pinch of black pepper, 1/2 tsp coarse salt, 1 clove of garlicm 1/2 tsp dion mustard, 1/4 tsp honey. Pour the dressing over the salad.
Cut 200 g of fresh white cheese (like feta) into small cubes and add to the bowl.
Mix all the ingredients together and serve.

For the couscous to cool down quicker, let it soak in a different bowl, not the one you will be making the salad in. Once soaked, transfer to the salad bowl and let it cool down there. You can also thinly spread it on a baking tray so that it cools down faster.
To make it easier to squeeze out lemon juice, press and roll it on the working surface. The cells inside will break and will give off juice easier.
To prepare the dressing, you can mix all the ingredients in a small glass jar, close it, and then shake it vigorously for 10 seconds. Or you can mix everything with a whisk in a small bowl.