Melon Cucumber & Feta Couscous Bowl with Basil-Lime Vinaigrette
This chilled Mediterranean couscous bowl combines sweet cantaloupe or honeydew melon, crisp cucumber, tangy feta, and fluffy pearl couscous, all tossed in a bright basil-lime vinaigrette. It’s hydrating, salty-sweet, and feels like a cool breeze in a bowl.
⏱ Time:
Prep: 15 minutes
Cook: 10 minutes
Chill: 10–15 minutes
Total: 35–40 minutes
Ingredients
For the base:
¾ cup pearl couscous
1½ cups water
1 tsp olive oil
Pinch of salt
For the salad:
1 cup melon (cantaloupe or honeydew), diced or balled
½ cup cucumber, diced
¼ cup crumbled feta cheese
2 tbsp fresh basil, finely sliced (chiffonade)
1 tbsp toasted pine nuts or almonds (optional)
1 tsp lemon or lime zest (optional)
For the basil-lime vinaigrette:
Juice of ½ lime
1 tsp honey
1½ tbsp olive oil
1 tbsp finely chopped fresh basil
Salt and black pepper to tast
Instructions:
1. Cook the couscous:
In a small pot, bring water to a boil with olive oil and salt.
Add couscous, reduce heat, cover, and simmer for ~10 minutes or until tender.
Drain excess water if needed, fluff with fork, and let cool.
2. Make the vinaigrette:
Whisk lime juice, honey, olive oil, chopped basil, salt, and pepper in a small bowl.
3. Assemble the bowl:
In a large bowl, combine chilled couscous, melon, cucumber, and half of the feta.
Toss gently with the vinaigrette.
4. Top and garnish:
Add remaining feta, toasted nuts (if using), fresh basil ribbons, and a bit of citrus zest.
Tips:
- Use a melon baller for a cute café-style look.
- Watermelon also works great — or a mix of melons!
- Add grilled shrimp or prosciutto slices for an elegant protein boost.
❓ Frequently asked questions FAQ:
Q: Can I use regular couscous?
Yes, but pearl couscous has a chewy texture that pairs beautifully with juicy fruits.
Q: Can I prep this the night before?
Yes — store couscous, fruit, and vinaigrette separately. Mix before serving.
Nutritional Value
Calories: ~300
Protein: 8g
Carbs: 32g
Fat: 14g
Fiber: 3g