I made this for a lunch with friends last week, and since one of them called for the recipe yesterday, I thought I'd better make up the recipe and show the picture. The beauty of salads sometimes is that you can through anything into it and make it work. Moreover, it's very forgiving provided you have a great dressing. Also, I've loved having banana peppers on my patio because I can just cut the hot ones and add them to the salad instead of using crushed red pepper, which feels so "coarse" in what is mostly a soft and simple salad.
Honestly, the photo was taken at dinner the night before when I had made the salad. I don't think I had any tomatoes left to use the following day, which proves that this salad is very easily adaptable.
The inspiration for this salad was tabouleh and the fact that I had bought some giant cucumbers at just $0.29 each. I only had to use half in each salad!
Recipe for Cucumber Couscous Salad
- 1 cup cooked whole wheat couscous
- 1 small-to-medium cucumber, thinly sliced (like on a mandolin)
- 2 banana peppers, sliced
- 1/4 cup sweet onion, diced (Green onions may work well, too.)
- 1 tomato diced
- 2 tablespoons dehydrated parsley
- 1 tablespoon fresh mint (or about 10 large leaves)
- 1/2 teaspoon herbed salt
- 1 tablespoon lemon juice
- Drizzle olive oil
- 1 teaspoon garlic powder, optional
Combine ingredients in serving bowl. Stir carefully. Serve immediately or chill to marinate flavors
Serve with hummus/hommus on pitas.