Summer Couscous Salad

The Summer Couscous Salad is one of those dishes that brings back memories of sunny days spent with friends and family. I remember the first time I made it; it was during a warm afternoon barbecue in my backyard. The vibrant colors of the fresh vegetables mixed with the fluffy couscous created such a beautiful presentation that it quickly became a favorite. It’s almost like a burst of summer on your plate. Every bite is refreshing, and the combination of flavors makes it perfect for any occasion, whether you’re hosting a picnic or simply enjoying lunch at home. I love how this dish is not only quick to prepare but also allows for creativity. You can easily switch things up by adding your favorite herbs or vegetables. It’s versatile enough to be a light main course or a delightful side dish that pairs beautifully with grilled meats. If you’re looking to impress your guests or simply want a healthy, delicious meal for yourself, the Summer Couscous Salad is the way to go!

Summer Couscous Salad Ingredients

The ingredients for the Summer Couscous Salad are not just simple; they come together to create a delightful medley of flavors and textures. Each component plays a vital role, from the chewy couscous to the creamy avocado, all enhanced by a light and tangy dressing.

• 1 cup pearl couscous
• 1 and 1/2 cups frozen corn
• 2 cups cherry tomatoes, halved
• 1/2 cup mozzarella cheese pearls
• 1 large ripe avocado, diced
• 1/3 cup chopped fresh herbs (basil or cilantro, optional)
• 1/4 cup olive oil
• 2 tablespoons white balsamic vinegar
• 1/4 teaspoon dried basil
• 1 and 1/2 tablespoons honey
• 1/2 teaspoon Dijon-style mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Step by Step Instructions for Summer Couscous Salad

Making the Summer Couscous Salad is a breeze, and I promise you will love every step of the process. Here’s how to whip it up in your kitchen. Follow these simple steps to create a refreshing and satisfying dish.

1. Start by preparing the pearl couscous according to the package directions. Make sure to let it cool completely after cooking, as this will help maintain the salad’s texture.
2. While the couscous is cooling, grab a dry pan and heat it over medium heat. Pour in the frozen corn and cook until it’s thawed and lightly roasted. Stir occasionally to avoid burning. If you prefer, you can grill the corn instead for an extra layer of flavor. Once done, let it cool completely.
3. Next, take a jar and add all of the dressing ingredients: olive oil, white balsamic vinegar, dried basil, honey, Dijon-style mustard, salt, and pepper. Cover the jar and shake it until everything is well combined. Don’t forget to taste and adjust the seasoning to your liking.
4. In a large mixing bowl, combine the cooled couscous and the roasted corn. Add the halved cherry tomatoes, creamy mozzarella cheese pearls, diced avocado, and any fresh herbs you’re using, such as basil or cilantro.
5. If you’re planning to enjoy the salad right away, drizzle the prepared dressing over the top and toss everything gently to combine. Make sure to coat the ingredients without smashing the avocado.
6. For those who want to save some for later, only dress the portion you plan to eat immediately. This way, the salad stays fresh, and the ingredients don’t get soggy.
7. Finally, serve the Summer Couscous Salad in bowls or on a platter. You can garnish it with extra herbs or a sprinkle of salt and pepper if desired. Enjoy your refreshing meal!

Recipe Tips about Summer Couscous Salad

Here are some great tips to ensure your Summer Couscous Salad turns out perfectly every time. These pointers will help you avoid common pitfalls and enhance your dish.

• Storage: To store leftovers, place the salad in an airtight container in the refrigerator. It will last for up to three days, but the avocado may brown over time.
• Freezing: This salad is not suitable for freezing due to the fresh ingredients. Enjoy it fresh for the best taste.
• Pairing: The Summer Couscous Salad pairs beautifully with grilled chicken or fish for a complete meal.
• Flavor Boost: You can add a squeeze of lemon juice for a zesty kick that brightens the flavors.
• Texture Tips: For a crunchier salad, consider adding toasted nuts or seeds like pine nuts or sunflower seeds.
• Dress Wisely: If you plan to serve the salad later, dress only the portion you intend to eat right away to maintain freshness.

How to Enjoy Summer Couscous Salad

Serving the Summer Couscous Salad is as enjoyable as making it. Here are some delightful ways to present and enjoy it:

• As a Main Dish: This salad can be served as a light, fulfilling main course for lunch or dinner.
• Side Dish: It makes a wonderful side dish alongside grilled meats or seafood, adding a refreshing touch to your meal.
• Picnics and Gatherings: It’s perfect for outdoor gatherings or picnics. Make it in advance for easy transportation.
• Seasonal Variations: In winter, consider adding roasted vegetables for a warm twist while keeping its essence.
• Storage Tips: Keep any leftovers in an airtight container in the fridge, but consume within three days for the best flavor.
• Presentation: Serve in a large bowl, garnished with fresh herbs for a beautiful presentation.

FAQ

Conclusion

The Summer Couscous Salad is a delightful combination of fresh ingredients and vibrant flavors that make it a perfect choice for warm days. It’s easy to prepare and can be customized to fit various tastes, making it a go-to recipe for any occasion. Whether you’re hosting a summer barbecue or enjoying a quiet dinner at home, I encourage you to give this salad a try. You’ll find it to be a refreshing addition to your meal rotation!

Summer Couscous Salad

The Summer Couscous Salad is a vibrant, refreshing dish perfect for summer gatherings. Packed with fresh vegetables and light, zesty dressing, it's an easy weeknight dinner that will satisfy your cravings. Dive into this delicious salad tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup pearl couscous
• 1.5 cups frozen corn
• 2 cups cherry tomatoes halved
• 0.5 cups mozzarella cheese pearls
• 1 large ripe avocado diced
• 0.33 cups chopped fresh herbs (basil or cilantro, optional)
• 0.25 cups olive oil
• 2 tablespoons white balsamic vinegar
• 0.25 teaspoons dried basil
• 1.5 tablespoons honey
• 0.5 teaspoon Dijon-style mustard
• 0.25 teaspoon salt
• 0.125 teaspoon pepper

Equipment

• Medium pan

Method

 

1. Prepare the pearl couscous according to the package directions. Once cooked, let it cool completely.
2. In a dry pan over medium heat, cook the frozen corn until thawed and lightly roasted, stirring occasionally. Alternatively, grill the corn for added flavor. Let cool completely.
3. Add all dressing ingredients to a jar, cover, and shake until well combined. Stir if needed to incorporate the honey. Adjust salt and pepper to taste.
4. In a large bowl, combine the cooled couscous and corn. Add cherry tomatoes, mozzarella pearls, diced avocado, and fresh herbs (if using).
5. If eating right away, drizzle with dressing to taste (you may not need it all) and toss. If saving some, only dress what you’ll eat now. Enjoy!

Notes

• Tip 1: This recipe is perfect for those busy days. You can prepare it in advance and store it in the fridge, making it an ideal option for meal prep.
• Tip 2: If you'd like extra flavor, consider adding grilled chicken or shrimp.
• Tip 3: To keep the avocado from browning, add it just before serving.
• Tip 4: This salad is best enjoyed fresh, but it can be stored in an airtight container for up to three days.
• Tip 5: To elevate the dish, you can sprinkle some feta cheese on top before serving.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.