Best Summer Couscous Salad

This fresh summer couscous salad is the ultimate warm weather meal that I bring to every picnic or backyard gathering. It comes together quickly with bright herbs and crisp veggies, pairing perfectly with juicy cherry tomatoes and salty feta nestled in buttery couscous. I love how it satisfies without feeling heavy and keeps well if made ahead.

When I first tried this salad at a potluck it disappeared in fifteen minutes. Now I double the batch when friends come over just to be sure I get some

Ingredients

• Extra virgin olive oil: provides rich flavor and mouthfeel Seek out a fresh bottle for the brightest taste
• Fresh parsley: adds green herbal notes Flat leaf holds up best
• Lemon juice: brings tang and balances the honey Use freshly squeezed for brightness
• Honey: gently sweetens and rounds out the acidity Local honey offers the best flavor
• Dijon mustard: gives a subtle backbone and ties the vinaigrette together Go for smoother French Dijon if you can
• Crushed red pepper flakes: spark gentle heat Not everyone likes spice so start small
• Kosher salt and black pepper: round out all flavors Choose a flaky salt if possible
• Couscous: acts as the base with a light fluffy texture Use traditional Moroccan for tenderness
• Arugula: lends peppery bite and verdant color Younger leaves taste more delicate
• Persian cucumbers: deliver crunch and mild sweetness Their thin skins mean no need to peel
• Avocado: provides creamy richness Choose just ripe fruit that yields slightly to gentle pressure
• Cherry tomatoes: give bursts of juiciness and color Go for the ripest tomatoes you can find
• Fresh or thawed corn kernels: add sweetness and a summery feel Grilled corn gives a smoky twist
• Feta cheese: contributes salty tang and a creamy crumb Opt for a block of feta and crumble yourself for best texture

Step-by-Step Instructions

Make the Dressing:

Whisk extra virgin olive oil with chopped parsley lemon juice honey Dijon mustard and red pepper flakes in a medium bowl Add a pinch of salt and cracked black pepper Taste and adjust seasoning This vinaigrette should be fragrant and slightly creamy with a balance of sweet and tart

Cook the Couscous:

Bring water to a boil with kosher salt in a medium pot Stir in couscous then immediately cover and remove from heat Let steam for five minutes off the heat so the grains absorb all the liquid Fluff thoroughly with a fork to separate every grain and transfer to a large bowl so it cools faster

Mix in the Veggies and Cheese:

Add arugula chopped parsley sliced cucumbers avocado cubes halved cherry tomatoes corn kernels and crumbled feta directly to the cooled couscous Gently toss so the delicate greens and cheese do not break up

Dress and Toss the Salad:

Pour your vinaigrette over the assembled salad in the large bowl Use clean hands or two big spoons to gently toss until everything glistens and is evenly coated Taste for salt and pepper before serving

Serve at Room Temperature:

Let the flavors meld for ten minutes or so The salad shines best at room temp when flavors are balanced and the olive oil in the dressing loosens

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My favorite part of this dish is the creamy pop of feta against the bright lemon in the dressing I remember making this with my mom for summer parties and sneaking the best tomatoes from the salad before guests arrived

Storage Tips

This salad stores wonderfully for up to three days in a covered container in the fridge If making in advance wait to add arugula and avocado until just before serving to keep everything crisp and vibrant If you want to enjoy it warm you can gently reheat the couscous base before adding the other ingredients

Ingredient Substitutions

Quinoa or small pasta like orzo can stand in for couscous if you want a gluten free or slightly chewier version Baby spinach is a delicious swap for arugula and goat cheese or cotija works instead of feta If you do not have fresh corn thawed frozen kernels offer nearly the same pop

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Serving Suggestions

Serve as a main course for lunch or a side with grilled chicken or fish Sometimes I double the veggies to make it extra hearty You can also spoon the salad into lettuce cups for a fresh picnic finger food

Cultural and Seasonal Notes

Couscous is a staple grain in North African and Mediterranean cuisines Traditionally paired with stews and salads, it is easy to prepare and adapt to whatever is in season In summer I love using garden tomatoes and herbs for the freshest flavor

Recipe FAQs

→ How do I prevent the couscous from clumping?

After steaming, fluff couscous with a fork to separate the grains before mixing with the other ingredients.

→ Can another green be used instead of arugula?

Yes, baby spinach or mixed greens also work well for a mild, fresh flavor profile.

→ What can I substitute for feta cheese?

Try goat cheese, ricotta salata, or leave out cheese for a dairy-free variation.

→ Is it possible to prepare this dish ahead?

All components can be assembled ahead, but add avocado and dressing just before serving for best freshness.

→ How can I add extra protein?

Grilled shrimp, chicken, or chickpeas complement these flavors and make the dish more substantial.