Dinner

Summer Couscous Salad Recipe

Bylilan Sage August 17, 2026August 17, 2026

Introduction

This Summer Couscous Salad is a fresh, vibrant dish perfect for warm days. Combining fluffy couscous with crisp vegetables, tangy dressing, and creamy feta creates a light yet satisfying meal anyone can enjoy.

A large white bowl filled with a colorful couscous salad, showing small grain-like couscous pieces forming the base layer with light yellow color and fluffy texture. Mixed evenly inside are bright red cherry tomatoes, green avocado cubes, vibrant yellow corn kernels, and fresh dark green leafy arugula, creating a fresh and textured look. White crumbly feta cheese pieces are scattered over the salad, adding contrast. A silver fork held by a woman's hand is lifting a bite of the salad from the bowl. Nearby on a white marbled surface, there is a small white bowl filled with more crumbly feta cheese and a glass jar of yellow dressing with herbs at the bottom. The scene is well-lit and sharp. photo taken with an iphone --ar 4:5 --v 7

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, to taste
Freshly ground black pepper, to taste

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 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

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 aside or refrigerate if preparing ahead.
Step 2: In a medium pot over medium-high heat, bring water to a boil. Stir in couscous and kosher salt, cover the pot, remove from heat, and let steam for 5 minutes. Fluff couscous with a fork and transfer it to a large bowl.
Step 3: Add arugula and chopped parsley to the couscous and stir to combine. Gently fold in cucumbers, avocado, cherry tomatoes, corn kernels, and crumbled feta.
Step 4: Pour the dressing over the salad and toss everything together until well coated. Serve the salad at room temperature for the best flavor.

Tips & Variations

For best freshness, add the avocado and dressing just before serving if making the salad ahead.
Try swapping arugula with baby spinach or mixed greens for a different flavor.
Use grilled corn instead of fresh or frozen for a smoky twist.
For a vegan version, omit feta or substitute with a plant-based cheese.

Storage

Store the salad without avocado and dressing in an airtight container in the refrigerator for up to 1 day. Keep the dressing refrigerated separately for up to 3 days. When ready to serve, add avocado and toss with dressing. Leftovers can be reheated gently or enjoyed cold.

How to Serve

Two white bowls filled with a colorful couscous salad sit on a white marbled surface. Each bowl has three main layers: a base layer of yellow couscous grains mixed with small corn pieces, a middle layer scattered with bright red cherry tomato halves and green cucumber slices, and a top layer of fresh dark green arugula leaves and small white crumbles of cheese. A silver fork rests inside the top right bowl, partially buried in the salad. Nearby, a small white bowl holds more white cheese crumbles, and a clear glass container with a golden yellow dressing sits above the bowls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad without avocado and dressing up to one day in advance. Store it in the refrigerator and add avocado and dressing just before serving for optimal freshness.