Turkish Couscous Salad with Cucumber and Mint Recipe
This light salad made with fine couscous, cucumber, tomato, and fresh mint is a bit like tabbouleh, but in a Turkish version. It’s refreshing, satisfying, and works great as a work lunch or a side for grilling. In Turkey, similar salads often appear on the table alongside grilled meats and yogurt-based dips.
This salad combines the lightness of a herb-packed grain salad with the freshness of cucumber and mint, giving you a dish that’s both refreshing and satisfying. It’s quick to make, easy to pack, and works equally well as a weekday lunch or a side for grilled dishes.
Chef's tips
Use fine couscous so it hydrates quickly and evenly. Let the couscous cool completely before adding the vegetables to keep them crisp. Taste the salad again after chilling, as the flavors develop in the fridge and may need a final touch of lemon or salt.
How to serve
Serve in a large bowl alongside grilled chicken, lamb, or vegetable skewers. Top with thick natural or Greek yogurt and a sprinkle of sumac or extra mint for a Middle Eastern touch. It also pairs well with flatbreads, hummus, and other mezze-style dishes.
Ingredients
- couscous - 200 g
- water - 250 ml
- cucumber - 1 piece
- tomatoes - 200 g
- onion - 0.5 piece
- parsley chopped - 3 tablespoons
- mint chopped - 2 tablespoons
- lemon juice - 2 tablespoons
- olive oil - 3 tablespoons
- salt
- black pepper
Preparation
- Put the couscous into a bowl, lightly salt it, and pour over boiling water. Cover with a plate or foil and set aside for 10 minutes, until it absorbs the liquid and softens.
- After 10 minutes, fluff the couscous with a fork, stirring and separating the grains so there are no lumps. Set aside to cool completely.
- Cut the cucumber into small cubes. If it has a lot of seeds, you can partially remove them with a teaspoon. Cut cherry tomatoes into halves or quarters.
- Finely chop the red onion. Chop the parsley and mint.
- In a large bowl, combine the cooled couscous, cucumber, tomatoes, onion, parsley, and mint.
- In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and mix thoroughly.
- Taste and, if needed, adjust the seasoning with more salt, pepper, or lemon juice. Chill the salad in the fridge for at least 20 minutes before serving.
Storage
No storage information available for this dish.
I like to make this salad a bit in advance so the flavors have time to meld. Adding plenty of fresh herbs and a generous squeeze of lemon keeps it bright and lively, even after a few hours in the fridge.
