Summer Couscous Salad Recipe

Introduction

This Summer Couscous Salad is a refreshing and vibrant dish perfect for warm days. Featuring a zesty lemon dressing and a colorful mix of fresh vegetables, it’s light yet satisfying. It’s ideal as a side dish or a light main course.

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• Pinch of crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 1/4 cups water
• 1 cup couscous
• 3/4 teaspoon kosher salt
• 2 cups arugula
• 1/4 cup coarsely chopped fresh parsley
• 2 Persian cucumbers, halved lengthwise and sliced into half-moons
• 1 avocado, cubed
• 1 cup cherry tomatoes, halved
• 1 cup fresh or frozen thawed corn kernels
• 3/4 cup crumbled feta

Instructions

1. Step 1: In a medium bowl, whisk together the olive oil, chopped parsley, lemon juice, honey, Dijon mustard, and crushed red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. Set the dressing aside.
2. Step 2: In a medium pot over medium-high heat, bring the water to a boil. Add the couscous and 3/4 teaspoon kosher salt. Stir, cover, and remove from heat. Let it steam for 5 minutes, then fluff with a fork and transfer to a large bowl.
3. Step 3: Add the arugula and chopped parsley to the couscous and stir to combine. Then gently fold in the cucumbers, avocado, cherry tomatoes, corn kernels, and crumbled feta.
4. Step 4: Pour the dressing over the salad and toss gently to combine. Serve the salad at room temperature for the best flavor.

Tips & Variations

• If preparing ahead, make the dressing up to 3 days in advance and refrigerate in an airtight container.
• Prepare the salad without avocado and dressing up to 1 day ahead, storing in an airtight container in the refrigerator. Add avocado and dressing just before serving to keep the avocado fresh.
• Try swapping arugula for baby spinach or mixed greens for a milder flavor.

Storage

Store any leftover salad without avocado and dressing in an airtight container in the refrigerator for up to one day. Keep the dressing separate and add just before serving. The dressing can be refrigerated for up to 3 days. Reheat the couscous mixture gently if desired, but the salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular cucumbers work well. Just remove the seeds if they are large and watery to avoid excess moisture in the salad.

Is this salad suitable for meal prep?

Absolutely. Prepare the salad base and dressing ahead of time, then add avocado and toss with dressing when ready to eat to keep everything fresh.

Summer Couscous Salad Recipe

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4.9 from 100 reviews

A fresh and vibrant Summer Couscous Salad featuring a zesty homemade dressing, fluffy couscous, peppery arugula, crisp cucumbers, creamy avocado, sweet corn, juicy cherry tomatoes, and tangy feta cheese. This easy-to-make, make-ahead salad is perfect for warm weather meals or entertaining

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 to 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 1/2 cup extra-virgin olive oil
• 2 tbsp finely chopped fresh parsley
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 2 tsp Dijon mustard
• Pinch of crushed red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Salad

• 1 1/4 cups water
• 1 cup couscous
• 3/4 tsp kosher salt, divided
• 2 cups arugula
• 1/4 cup coarsely chopped fresh parsley
• 2 Persian cucumbers, halved lengthwise and sliced into half-moons
• 1 avocado, cubed
• 1 cup cherry tomatoes, halved
• 1 cup fresh or frozen thawed corn kernels
• 3/4 cup crumbled feta cheese

Instructions

1. Prepare the Dressing: In a medium bowl, whisk together the extra-virgin olive oil, finely chopped fresh parsley, fresh lemon juice, honey, Dijon mustard, and crushed red pepper flakes. Season the dressing with kosher salt and freshly ground black pepper to taste. This dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
2. Cook the Couscous: Bring 1 1/4 cups of water to a boil in a medium pot over medium-high heat. Add the couscous and 3/4 teaspoon of kosher salt. Stir quickly, cover the pot, and remove it from the heat. Let the couscous steam for 5 minutes until all the water is absorbed.
3. Fluff and Combine Couscous: Fluff the steamed couscous with a fork to separate the grains, then transfer it to a large mixing bowl.
4. Add Greens: Add 2 cups of arugula and 1/4 cup coarsely chopped fresh parsley to the couscous and gently stir to combine.
5. Incorporate Salad Vegetables and Feta: Stir in the sliced Persian cucumbers, cubed avocado, halved cherry tomatoes, thawed corn kernels, and 3/4 cup crumbled feta cheese.
6. Toss Salad with Dressing: Pour the prepared dressing over the salad and toss gently to evenly coat all ingredients. Serve the salad at room temperature.
7. Make-Ahead Tips: The salad (without avocado and dressing) can be prepared 1 day ahead and stored in an airtight container in the refrigerator. Add the avocado and dressing just before serving to maintain freshness and texture.

Notes

• The dressing can be prepared up to 3 days in advance and refrigerated.
• For best texture, add avocado just before serving to prevent browning.
• The salad can be assembled a day ahead without avocado and dressing.
• Use frozen corn if fresh corn is not available; thaw before adding.
• Adjust crushed red pepper flakes according to your preferred spice level.

Keywords: summer couscous salad, couscous salad with vegetables, Mediterranean salad, healthy summer salad, vegetarian salad