
Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
35 mins
Cal/Serv:
425
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!
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Ingredients
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
Freshly ground black pepper
Salad
- 1 1/4 cups
water
- 1 cup
couscous
- 3/4 tsp.
kosher salt
- 2 cups
arugula
- 1/4 cup
coarsely chopped fresh parsley
- 2
Persian cucumbers, halved lengthwise, 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
Directions
Dressing
- Step 1In a medium bowl, whisk oil, parsley, lemon juice, honey, mustard, and red pepper flakes; season with salt and black pepper.
- Step 2Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.
Salad
- Step 1In a medium pot over medium-high heat, bring water to a boil. Add couscous and salt. Stir, cover, and remove from heat. Let steam for 5 minutes. Fluff with a fork, then transfer to a large bowl.
- Step 2Add arugula and parsley and stir to combine. Add cucumbers, avocado, tomatoes, corn, and feta. Add dressing and toss to combine. Serve at room temperature.
- Step 3Make Ahead: Salad (without avocado and dressing) can be made 1 day ahead. Store in an airtight container and refrigerate. Wait to add avocado and dressing until ready to serve.
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