Best Summer Couscous Salad (Print)
Couscous paired with arugula, cucumbers, avocado, tomatoes, corn, feta, and zesty lemon dressing.
# Ingredients:
→ Dressing
01 -
120 ml extra-virgin olive oil
02 -
2 tablespoons finely chopped fresh parsley
03 -
2 tablespoons fresh lemon juice
04 -
1 tablespoon honey
05 -
2 teaspoons Dijon mustard
06 -
Pinch of crushed red pepper flakes
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
→ Salad
09 -
310 ml water
10 -
170 g couscous
11 -
0.75 teaspoon kosher salt
12 -
80 g arugula
13 -
15 g coarsely chopped fresh parsley
14 -
2 Persian cucumbers, halved lengthwise and sliced into half-moons
15 -
1 avocado, cubed
16 -
150 g cherry tomatoes, halved
17 -
160 g fresh or thawed corn kernels
18 -
115 g crumbled feta cheese
# Steps:
01 -
In a medium bowl, whisk together olive oil, parsley, lemon juice, honey, Dijon mustard, and red pepper flakes. Season with kosher salt and freshly ground black pepper according to taste.
02 -
In a medium pot over medium-high heat, bring water to a boil. Stir in couscous and salt. Cover, remove from heat, and let steam for 5 minutes. Fluff couscous with a fork and transfer to a large bowl to cool slightly.
03 -
Add arugula, parsley, cucumbers, avocado, cherry tomatoes, corn, and crumbled feta to the couscous in the large bowl.
04 -
Pour the prepared dressing over the salad. Gently toss to combine all ingredients thoroughly.
05 -
Serve at room temperature for optimal flavor and texture.
# Additional Notes:
01 -
For best results, allow the couscous to cool before adding fresh vegetables and cheese to preserve texture.