Couscous Salad with Watermelon & Cucumber
This Watermelon Couscous Salad is everything a summer meal should be! Fresh, vibrant and incredibly easy to make. Watermelon and mint transform a humble couscous salad into something wonderfully refreshing and light, and perfect for heat-wave like summery days. Tossed together with cool, crunchy baby cucumbers, refreshing mint, tangy lime and a little fresh red chili and green onion for pep, this salad will not only keep you refreshed and satisfied in summer but is so easy to prepare you can forget all about any of those lofty cooking goals you may have had.
I love summer evenings that require almost no cooking at all. Give me fresh ingredients, a simple salad and, if I’m lucky, something sizzling on the grill.
Ingredients for the Best Watermelon Couscous Salad
This watermelon couscous salad comes together with fresh, everyday ingredients that are easy to find. The fresher your produce, the brighter the flavours.
- Couscous – Quick-cooking couscous creates the perfect light base for the salad.
- Watermelon – Choose a seedless watermelon that’s sweet and juicy.
- Mini cucumbers – Crisp mini cucumbers add extra crunch, though a regular cucumber works just as well.
- Green onions & red chilli – A little savoury flavour with a gentle kick of heat.
- Fresh herbs – Mint and flat-leaf parsley bring freshness and a Mediterranean feel.
- Extra virgin olive oil – A good-quality olive oil makes all the difference.
- Lime – Fresh lime juice adds bright, zesty flavour.
- Sea salt & black pepper – Simple seasoning lets the fresh ingredients shine.
- Feta cheese – Creamy, salty feta pairs beautifully with the sweet watermelon. Sheep’s milk feta is especially delicious.
- Pomegranate seeds (optional) – They add colour, crunch and a lovely burst of tart sweetness.
How to Make Watermelon Couscous Salad
This is one of those effortless recipes I come back to every summer. While the couscous cooks, I chop the fresh ingredients, then simply toss everything together and let the flavours mingle for a few minutes before serving.
- Cook the couscous: Prepare the couscous according to the packet instructions, then fluff it with a fork and leave it to cool slightly.
- Toss everything together: Combine the couscous with the watermelon, cucumber, spring onions, chilli, herbs, olive oil and fresh lime juice.
- Finish and serve: Top with crumbled feta, a few extra mint leaves and, if you like, a scattering of pomegranate seeds for a burst of colour and crunch.
You’ll find the exact ingredient amounts and detailed instructions in the printable recipe card below.
Why You’ll Love This Watermelon Couscous Salad
There are countless reasons to keep this refreshing couscous salad on repeat throughout summer.
- Perfect for hot weather. Light, cooling and packed with refreshing flavours.
- Quick and easy. Minimal cooking and ready in around 30 minutes.
- Ideal for entertaining. A colourful side dish that’s always popular at barbecues and summer gatherings.
- Healthy and satisfying. Fresh vegetables, herbs, couscous and feta create a balanced meal full of flavour.
- Great for meal prep. It keeps well in the fridge, making it perfect for lunches the next day.
More Easy Couscous Recipes
IIf you love cooking with couscous, there are plenty of other delicious recipes to try. A colourful Mediterranean Couscous Salad is perfect for picnics and lunches, while my roasted Couscous Salad with Beetroot and Carrots makes a hearty side throughout the year. During apricot season, a fresh Apricot Couscous Salad is another fantastic option.
Minted Couscous Salad with Watermelon & Cucumber
Ingredients
- 1 cup couscous (200 g)
- 1 1/4 cups boiling water (310 ml)
- 2 cups seedless watermelon (about 1/4 small watermelon), cut into cubes (200 g or more)
- 2-3 mini cucumbers, sliced thinly (alternatively, 1 half an English cucumber, seeded and diced)
- 3 green onions, thinly sliced
- 1 fresh red chili, seeded and thinly sliced
- 1 tablespoon fresh chopped flat-leaf parsley
- 3 tablespoons fresh chopped mint leaves, plus a few leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- juice from 2 or 3 limes
- sea salt and freshly ground black pepper, to taste
- 1/2-2/3 cup crumbled sheep’s milk feta cheese (75-100 g)
- optional: pomegranate seeds, to garnish
Instructions
- Place the couscous in a medium-large bowl, and add the boiling water. Cover with a plate and let stand for 10 minutes. Remove the cover and fluff with a fork. Set aside to cool to room temperature.
- Once the couscous has cooled, transfer to a large serving bowl and add the watermelon, cucumber, green onions, fresh chili, parsley and mint. Drizzle with the olive oil and lime juice and gently toss to combine. Season with salt and pepper to taste. If time allows, allow to sit for 15-20 minutes in order for the flavors to meld.
- Before serving, toss again, and sprinkle with the crumbled feta and a few mint leaves, plus pomegranate seeds (if using) for garnish. Drizzle with a little more olive oil and enjoy!
Nutrition
Notes
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