50+ Delicious Cucumber Dinner Recipes for Every Occasion

When it comes to incorporating fresh, healthy ingredients into your meals, cucumbers are often an underutilized yet versatile option. With their crisp texture, refreshing flavor, and high water content, cucumbers are the perfect addition to a wide variety of dishes.

Whether you’re craving a light salad, a hearty stir-fry, or even a unique sandwich, cucumber dinner recipes offer something for everyone.

In this blog, we’ve curated 50+ cucumber dinner recipes that will elevate your meals with their refreshing, nutritious, and satisfying qualities.

From cucumber-infused soups to grilled chicken wraps with cucumber slaw, you’ll find countless ways to incorporate this cool vegetable into your dinner routine.

Ready to make cucumbers the star of your next meal? Let’s dive into some inspiring cucumber dinner ideas!

50+ Delicious Cucumber Dinner Recipes for Every Occasion

Cucumbers aren’t just a healthy snack or garnish—they can be the heart of a delicious and satisfying dinner.

Whether you’re looking for a quick weeknight meal, a refreshing side dish, or an easy-to-make dinner that’s packed with flavor and nutrients, the 50+ cucumber dinner recipes featured in this article are sure to inspire your next culinary adventure.

Experiment with different textures, flavors, and combinations to discover how this humble vegetable can completely transform your dinner table.

So, grab a cucumber and get cooking—your next favorite meal might be just a few slices away!

Cucumber and Shrimp Stir-Fry

Cucumber isn’t just for salads! This quick and flavorful stir-fry combines the refreshing crunch of cucumbers with succulent shrimp, creating a dish that’s perfect for a light yet satisfying dinner. The gentle sweetness of shrimp pairs beautifully with the subtle bitterness of stir-fried cucumbers, enhanced by aromatic garlic and a touch of soy sauce.

Ingredients

• 2 large cucumbers, peeled and sliced into thin half-moons
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Optional garnish: sesame seeds and green onions

Instructions

1. Prep the Cucumbers: Peel and slice the cucumbers into thin half-moons. Pat them dry to prevent excess moisture.
2. Cook the Shrimp: Heat vegetable oil in a skillet or wok over medium-high heat. Add shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
3. Sauté Garlic and Cucumbers: In the same pan, add garlic and cook until fragrant. Toss in cucumbers, stir-frying for 3-4 minutes until slightly tender but still crisp.
4. Combine: Return shrimp to the pan. Add soy sauce and sesame oil, tossing everything together. Cook for an additional minute.
5. Serve: Transfer to a serving dish, garnish with sesame seeds and green onions, and serve immediately.

Cucumber and Shrimp Stir-Fry proves that cucumbers shine beyond raw applications. This quick recipe delivers layers of texture and flavor, making it a perfect weeknight dinner that pairs wonderfully with steamed rice or noodles. Give this a try when you’re craving something refreshing yet hearty!

Cucumber and Avocado Cold Noodle Bowl

Perfect for summer evenings or when you need a no-cook dinner idea, this Cucumber and Avocado Cold Noodle Bowl is a cooling, creamy dish that combines fresh cucumbers, ripe avocados, and rice noodles. Enhanced with a tangy sesame-soy dressing, it’s a healthy and flavorful way to stay cool while enjoying a substantial meal.

Ingredients

• 8 oz rice noodles
• 2 large cucumbers, julienned
• 1 avocado, diced
• 1 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 2 tbsp sesame seeds

Dressing:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp grated ginger

Instructions

1. Cook the Noodles: Prepare rice noodles according to package instructions. Rinse under cold water and set aside.
2. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and ginger. Adjust seasoning to taste.
3. Prep the Veggies: Julienne the cucumbers and shred the carrots. Dice the avocado just before assembling to prevent browning.
4. Assemble the Bowl: Divide rice noodles into serving bowls. Top with cucumbers, carrots, avocado, and cilantro.
5. Dress and Serve: Drizzle dressing over the top, sprinkle with sesame seeds, and serve immediately.

This cold noodle bowl combines creamy, tangy, and crunchy elements into a single dish, making it ideal for warm evenings. Cucumber plays a leading role, offering freshness that balances the richness of avocado and the umami dressing. Serve it as-is or pair it with grilled tofu or chicken for added protein.

Stuffed Cucumber Boats with Spiced Ground Turkey

Stuffed cucumbers transform a simple vegetable into a dinner-worthy star! These boats are loaded with flavorful ground turkey seasoned with Middle Eastern spices, topped with a tangy yogurt drizzle. They’re hearty yet low-carb, perfect for a light and nutritious dinner.

Ingredients

• 3 large cucumbers, halved lengthwise and seeded
• 1 lb ground turkey
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil

Yogurt Drizzle:

• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

1. Prep the Cucumbers: Halve cucumbers lengthwise and scoop out the seeds to create boats. Lightly salt and set aside.
2. Cook the Turkey: Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened. Stir in ground turkey, breaking it up as it browns. Add cumin, smoked paprika, cinnamon, salt, and pepper. Cook until fully done, about 8 minutes.
3. Stuff the Cucumbers: Pat cucumbers dry and fill each half with the turkey mixture.
4. Make the Yogurt Drizzle: Combine yogurt, lemon juice, olive oil, salt, and pepper in a small bowl. Drizzle over the stuffed cucumbers.
5. Serve: Arrange the cucumber boats on a platter and serve warm or at room temperature.

Stuffed Cucumber Boats deliver a perfect blend of cooling freshness and hearty protein. The spiced turkey adds depth, while the yogurt drizzle enhances the dish with tangy creaminess. These boats are a creative way to use cucumbers for dinner, offering a healthy and satisfying meal option.

Cucumber and Chicken Skewers with Lemon Herb Marinade

Cucumber takes center stage in these refreshing skewers that pair tender chicken with juicy cucumber slices, all marinated in a zesty lemon herb dressing. Perfect for grilling or oven-roasting, this light yet flavorful dish is ideal for warm evenings or backyard barbecues. The cucumber’s crisp texture complements the succulent chicken for a perfectly balanced meal.

Ingredients

• 2 large cucumbers, sliced into thick rounds
• 1 lb chicken breast, cut into bite-sized cubes
• Wooden or metal skewers

Marinade:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper.
2. Marinate the Ingredients: Place chicken cubes in the marinade and let them sit for at least 30 minutes.
3. Assemble the Skewers: Thread chicken and cucumber rounds alternately onto skewers.
4. Cook the Skewers: Grill over medium heat for 8-10 minutes, turning occasionally, or bake in a preheated oven at 400°F (200°C) for 15-20 minutes until the chicken is cooked through.
5. Serve: Arrange on a platter and garnish with fresh herbs or an extra drizzle of lemon juice.

Cucumber and Chicken Skewers are an easy and nutritious dinner that combines vibrant flavors with a fun presentation. The marinade infuses every bite with a citrusy zing, making it a crowd-pleasing option for dinner parties or family meals.

Cucumber and Lentil Curry

This unique cucumber and lentil curry showcases the versatility of cucumbers in hot dishes. Softened cucumbers blend seamlessly with hearty lentils in a spiced tomato base, resulting in a comforting yet refreshing dinner. Perfect with naan or steamed rice, this recipe will surprise your taste buds with its balance of flavors.

Ingredients

• 2 large cucumbers, peeled and diced
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 tbsp vegetable oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Optional garnish: fresh cilantro

Instructions

1. Cook the Aromatics: Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger until softened.
2. Add Spices: Stir in turmeric, cumin, and chili powder, cooking for 1 minute to release their flavors.
3. Add Tomatoes and Lentils: Pour in diced tomatoes and lentils. Mix well.
4. Simmer the Curry: Add broth and diced cucumbers. Simmer for 20-25 minutes, stirring occasionally, until lentils are soft and cucumbers are tender. Adjust seasoning with salt and pepper.
5. Serve: Ladle the curry into bowls, garnish with cilantro, and serve hot with naan or rice.

Cucumber and Lentil Curry is an exciting twist on traditional curries, offering a lighter yet deeply satisfying option for dinner. The cucumbers absorb the spices beautifully, while the lentils add richness and protein, making this a wholesome and flavorful dish.

Baked Cucumber and Parmesan Casserole

Transform humble cucumbers into a cheesy, savory masterpiece with this Baked Cucumber and Parmesan Casserole. Layered with creamy cheese, breadcrumbs, and a hint of garlic, this dish reinvents cucumbers into a decadent dinner centerpiece. It’s a great option for a comforting meal with a fresh twist.

Ingredients

• 3 large cucumbers, sliced into rounds
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried Italian herbs
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Cucumbers: Lightly salt the cucumber slices and pat them dry after 10 minutes to remove excess moisture.
3. Layer the Casserole: In a greased baking dish, layer cucumber slices. Sprinkle with garlic, Parmesan, and breadcrumbs. Repeat layers until ingredients are used up.
4. Add Cream and Bake: Drizzle heavy cream over the top. Sprinkle with Italian herbs and a final layer of Parmesan. Bake for 20-25 minutes, or until golden brown and bubbling.
5. Serve: Let cool slightly before serving warm as a main dish or side.

Baked Cucumber and Parmesan Casserole elevates cucumbers into a creamy, cheesy delight. The crisp-tender texture of the cucumbers paired with the savory topping creates a dish that feels indulgent yet fresh. It’s a fantastic way to use cucumbers in a dinner recipe that’s both unexpected and comforting.

Cucumber and Ground Beef Stir-Fry

This savory Cucumber and Ground Beef Stir-Fry is a quick, protein-packed dinner that highlights cucumbers in an entirely new way. The cucumber slices absorb the rich flavors of soy and garlic, while the ground beef adds heartiness to the dish. This simple, flavorful recipe is perfect for a busy weeknight when you need something fast yet satisfying.

Ingredients

• 2 large cucumbers, sliced into thin rounds
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Optional garnish: chopped green onions or sesame seeds

Instructions

1. Cook the Beef: Heat vegetable oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up into small pieces. Season with salt and pepper. Remove and set aside.
2. Sauté Aromatics: In the same skillet, add garlic and onion. Cook until fragrant and softened.
3. Add Cucumbers: Toss in cucumber slices and stir-fry for 3-4 minutes until slightly softened but still crisp.
4. Combine and Season: Return beef to the pan. Add soy sauce, oyster sauce, and sesame oil. Mix well and cook for another 2-3 minutes.
5. Serve: Transfer to a serving dish and garnish with green onions or sesame seeds. Serve with steamed rice or noodles.

Cucumber and Ground Beef Stir-Fry is a fantastic way to incorporate cucumbers into a savory, satisfying dinner. The combination of tender beef and slightly crunchy cucumbers creates a delightful contrast that makes this dish both flavorful and nutritious.

Cucumber and Tuna Poke Bowls

For a healthy, no-cook dinner, try these Cucumber and Tuna Poke Bowls. This refreshing recipe pairs diced cucumber with sushi-grade tuna, avocado, and rice, all drizzled with a tangy poke sauce. It’s a light yet filling meal that’s perfect for sushi lovers looking for a quick homemade alternative.

Ingredients

• 2 large cucumbers, diced
• 1 lb sushi-grade tuna, diced
• 1 avocado, diced
• 2 cups cooked and cooled rice (sushi rice preferred)
• 1 tbsp sesame seeds
• 2 tbsp chopped green onions

Poke Sauce:

• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sriracha (optional for heat)

Instructions

1. Prepare the Poke Sauce: Whisk together soy sauce, sesame oil, rice vinegar, and sriracha in a small bowl.
2. Assemble the Bowls: Divide rice into bowls. Top with diced cucumbers, tuna, avocado, green onions, and sesame seeds.
3. Drizzle and Serve: Pour the poke sauce over each bowl just before serving. Mix gently to combine flavors.

Cucumber and Tuna Poke Bowls are a delicious, fuss-free dinner that’s packed with fresh ingredients. The crisp cucumbers and creamy avocado complement the tender tuna, while the poke sauce ties everything together with a burst of umami flavor. This dish is as beautiful as it is healthy.

Cucumber and Ricotta Stuffed Shells

This Cucumber and Ricotta Stuffed Shells recipe reinvents the classic baked pasta dish with a refreshing twist. The creamy ricotta filling is enhanced by finely chopped cucumbers, which add a surprising crunch and freshness. It’s a delightful combination of comfort food and light summer flavors.

Ingredients

• 1 box jumbo pasta shells
• 2 large cucumbers, finely diced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp garlic powder
• 1 tsp dried basil
• 2 cups marinara sauce
• Salt and pepper to taste
• Optional garnish: fresh basil leaves

Instructions

1. Cook the Shells: Boil the jumbo shells according to package instructions. Drain and let cool.
2. Prepare the Filling: In a bowl, mix ricotta, Parmesan, egg, garlic powder, basil, diced cucumber, salt, and pepper. Stir until well combined.
3. Stuff the Shells: Spoon the ricotta mixture into each shell. Arrange them in a baking dish.
4. Add Sauce and Bake: Pour marinara sauce over the shells. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 10 minutes.
5. Serve: Garnish with fresh basil and serve warm.

Cucumber and Ricotta Stuffed Shells bring a fresh take to a beloved pasta dish. The cucumbers add a unique crunch and flavor to the creamy filling, making it a perfect choice for those who crave comfort food with a lighter twist. This dish pairs beautifully with a crisp side salad or garlic bread.

Cucumber and Shrimp Tacos with Avocado Salsa

These Cucumber and Shrimp Tacos are a fresh, light, and vibrant take on traditional tacos. The shrimp is perfectly seasoned and cooked to tender perfection, paired with crispy cucumber slices and a zesty avocado salsa. This dish is ideal for a quick dinner or a summer fiesta, offering a burst of flavors in every bite.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 large cucumber, thinly sliced
• 8 small corn or flour tortillas
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 cup red onion, finely chopped
• 1 lime, juiced
• 1 tbsp cilantro, chopped
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Prepare the Avocado Salsa: In a bowl, combine diced avocado, tomato, red onion, lime juice, cilantro, salt, and pepper. Mix gently and set aside.
2. Cook the Shrimp: In a skillet, heat a little olive oil over medium heat. Toss the shrimp with chili powder, cumin, salt, and pepper, then cook for 2-3 minutes per side until pink and cooked through.
3. Warm the Tortillas: Heat the tortillas in a dry skillet for 1 minute per side until warm and slightly crispy.
4. Assemble the Tacos: Layer each tortilla with a few cucumber slices, top with shrimp, and spoon the avocado salsa over the top.
5. Serve: Serve immediately with extra lime wedges for squeezing.

Cucumber and Shrimp Tacos with Avocado Salsa are a refreshing, low-calorie dinner option packed with flavor. The crispy cucumber and creamy avocado salsa pair beautifully with the seasoned shrimp, making each bite light, satisfying, and bursting with freshness. These tacos are perfect for casual dinners, weeknight meals, or entertaining guests.

Cucumber and Feta Quinoa Salad

A healthy and vibrant quinoa salad featuring cucumber, feta, and fresh herbs, this dish is ideal as a light dinner or a refreshing side. The nutty quinoa serves as a perfect base, absorbing the tangy feta and crisp cucumber for a satisfying and nutritious meal that’s both easy to make and full of flavor.

Ingredients

• 1 cup quinoa, rinsed
• 2 large cucumbers, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a medium saucepan, cook quinoa according to package instructions. Allow it to cool completely.
2. Prepare the Salad: In a large bowl, combine the cooled quinoa, diced cucumbers, feta cheese, red onion, and parsley.
3. Dress the Salad: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
4. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

The Cucumber and Feta Quinoa Salad is an ideal dish for a quick and healthy dinner or as a light side for any meal. The refreshing cucumber and tangy feta complement the nutty quinoa, creating a dish that is satisfying yet low in calories. It’s a versatile and refreshing option for meal prepping, lunch, or dinner gatherings.

Cucumber and Turkey Meatball Soup

Cucumber and Turkey Meatball Soup is a wholesome and comforting dish that’s light yet packed with flavor. The turkey meatballs are seasoned with aromatic spices, then simmered in a flavorful broth with fresh cucumber slices. It’s a great option for a nourishing dinner that’s easy to prepare and perfect for colder days.

Ingredients

• 1 lb ground turkey
• 1 large cucumber, thinly sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1 egg
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Meatballs: In a bowl, combine ground turkey, egg, breadcrumbs, cumin, thyme, paprika, salt, and pepper. Shape the mixture into small meatballs.
2. Cook the Meatballs: In a large pot, heat olive oil over medium heat. Brown the meatballs on all sides, about 5-6 minutes. Remove and set aside.
3. Make the Soup: In the same pot, sauté onion and garlic until softened, about 3 minutes. Add the chicken broth and bring to a simmer.
4. Simmer the Soup: Return the meatballs to the pot and add the cucumber slices. Simmer for 15-20 minutes, or until the meatballs are cooked through and the cucumbers are tender.
5. Serve: Adjust seasoning with salt and pepper, and serve warm.

Cucumber and Turkey Meatball Soup is a heartwarming and nutritious dinner option that brings together lean turkey, flavorful spices, and the refreshing crunch of cucumber. The tender meatballs and light broth create a satisfying meal that’s both comforting and healthy. This soup is perfect for meal prepping or serving as a family dinner.

Cucumber and Grilled Chicken Salad with Yogurt Dressing

This Cucumber and Grilled Chicken Salad is a light yet satisfying meal, combining juicy grilled chicken with crisp cucumber slices and a tangy yogurt dressing. It’s an easy-to-make dish that is perfect for a nutritious dinner, offering lean protein and fresh vegetables in every bite. The creamy yogurt dressing adds a cool contrast to the smoky grilled chicken, making this salad a crowd-pleaser.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 large cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste

Yogurt Dressing:

• 1/2 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Grill the Chicken: Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Grill the chicken for 5-7 minutes per side, or until fully cooked. Allow the chicken to rest before slicing.
2. Make the Yogurt Dressing: In a small bowl, whisk together Greek yogurt, dill, lemon juice, olive oil, salt, and pepper.
3. Assemble the Salad: In a large bowl, combine sliced cucumbers, tomatoes, and red onion. Slice the grilled chicken and place it on top of the salad.
4. Serve: Drizzle the yogurt dressing over the salad, toss gently, and serve immediately.

The Cucumber and Grilled Chicken Salad with Yogurt Dressing is a refreshing and wholesome meal that’s perfect for a light dinner. The grilled chicken adds a savory element, while the cool cucumber and creamy dressing offer a delightful contrast. This salad is ideal for those looking for a low-calorie, nutritious dish that’s full of flavor and easy to prepare.

Cucumber and Salmon Rice Paper Rolls

These Cucumber and Salmon Rice Paper Rolls are a delicious and fresh dinner option that’s full of vibrant flavors. Filled with thinly sliced cucumber, fresh salmon, and a tangy dipping sauce, they offer a healthy alternative to traditional spring rolls. These rolls are light, easy to assemble, and perfect for a quick dinner or as an appetizer for gatherings.

Ingredients

• 4 rice paper wrappers
• 8 oz fresh salmon, thinly sliced
• 1 large cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup shredded carrots (optional)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil

Instructions

1. Prepare the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil. Set aside.
2. Soften the Rice Paper: Fill a shallow dish with warm water. Dip each rice paper wrapper in the water for 10-15 seconds until softened, then place it on a clean surface.
3. Assemble the Rolls: Lay a few slices of salmon, cucumber, cilantro, mint, and shredded carrots (if using) along the center of the rice paper.
4. Roll the Rice Paper: Fold in the sides of the rice paper and then roll tightly from the bottom up. Repeat with the remaining rice papers and ingredients.
5. Serve: Slice the rolls in half and serve with the dipping sauce.

Cucumber and Salmon Rice Paper Rolls offer a deliciously fresh and light meal that’s perfect for anyone craving a healthy, yet flavorful, dinner. The combination of fresh cucumber, tender salmon, and aromatic herbs wrapped in soft rice paper makes for a satisfying dish. Paired with a tangy dipping sauce, these rolls are ideal for a light dinner or as an appetizer to impress guests.

Cucumber and Bell Pepper Couscous Salad

This Cucumber and Bell Pepper Couscous Salad is a quick, easy-to-make dish full of vibrant colors and fresh flavors. The couscous provides a light, fluffy base, while the cucumbers and bell peppers add crunch and sweetness. Tossed in a simple lemon vinaigrette, this salad makes for a perfect side dish or a standalone dinner that’s both nutritious and satisfying.

Ingredients

• 1 cup couscous
• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 red onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Couscous: Bring 1 1/4 cups of water to a boil in a saucepan. Add couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. Prepare the Salad: In a large bowl, combine the cooked couscous, diced cucumber, bell peppers, and red onion.
3. Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
4. Toss the Salad: Pour the vinaigrette over the salad and toss gently to combine.
5. Serve: Garnish with fresh parsley and serve chilled or at room temperature.

The Cucumber and Bell Pepper Couscous Salad is a delightful and nutritious meal that’s perfect for a quick dinner or as a refreshing side. The crisp cucumbers and sweet bell peppers complement the light couscous, while the lemon vinaigrette adds a bright, tangy flavor. This salad is versatile, easy to make, and perfect for meal prep or a simple dinner.

Note: More recipes are coming soon!