Summer Couscous Salad

A summer salad should be simple with minimal effort, allowing the summer produce to really shine. This couscous salad does just that. The only cooking required is bringing a pot of water to a boil, which is arguably not cooking at all. The rest is chopping up some fresh veggies and calling it a day! Serve this with some grilled steak or oven-baked salmon for a feel-good dinner that is so satisfyingly simple.

The veggies in this salad are ones that peak during the summer, but are also accessible year-round in case you need this dish as a pick-me-up. They can be swapped easily as well. Add bell peppers for another crunchy bite or shredded carrots instead of corn. It’s a good salad to flex your creativity skills and to use up any extra produce you have on hand.

The salad is good both warm or at room temperature and easy to prep ahead. I just recommend waiting to add your avocado until you're ready to serve it so that it doesn't turn brown.

Did you make this? Let us know what you think in the comments down below!