By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
140 cal · 85 min
Cucumber and Tomato Couscous Salad
Recipe GLPR47d79cd17ce5a9
A fresh, light salad combining tender couscous with crisp cucumbers, ripe tomatoes, and sweet onion, dressed in tangy Italian vinaigrette and brightened with aromatic dill. This chilled salad is perfect as a side dish or light main course.
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Ingredients
2 cups cucumber, diced
1 cup tomato, seeded and diced
1/4 cup sweet onion, chopped
2 cups couscous, cooked
2 teaspoons fresh dill, chopped
1/2 cup low-fat Italian salad dressing
Directions
Wash hands thoroughly with soap and water before beginning.
If couscous is not already prepared, cook according to package directions and allow to cool to room temperature.
Wash the cucumber and tomato under running water. Dice the cucumber into bite-sized cubes, discarding excess water if needed.
Cut the tomato in half and gently squeeze out the seeds. Dice the seeded tomato into bite-sized pieces.
Peel the sweet onion and chop into fine pieces.
In a large mixing bowl, combine the cooled couscous, diced cucumber, diced tomato, and chopped onion.
Add the fresh dill and Italian salad dressing to the bowl and toss gently until all ingredients are evenly coated and combined.
Cover the salad and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill.
Stir gently before serving to redistribute dressing.
Comments
This salad checks most boxes for a Charlotte weeknight. Cucumber, tomato, sweet onion, couscous, and dill are all standard stock at Harris Teeter, Food Lion, or Walmart; no special stops needed. The stated 85 minutes is wildly dishonest—couscous steeps in 5 minutes, and chopping vegetables takes another 10, so real time is about 20 minutes plus a chill if you want it cold. Cost runs roughly $1.50 per serving, driven by the couscous base and fresh produce, which is reasonable. The dish does not reheat well after refrigeration; couscous tightens and the vegetables weep. It's a light side or vegetarian main that suits warm weather, where spring tomatoes from local farmers' markets would elevate it, but mid-winter supermarket tomatoes will taste like cardboard.
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