Description
A vibrant and refreshing Summer Couscous Salad featuring fluffy couscous tossed with fresh arugula, cucumbers, avocado, cherry tomatoes, corn, and crumbled feta, all brought together with a zesty lemon-herb dressing. Perfect for a light lunch or a summery side dish.
Ingredients
Scale
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, 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 cheese
Instructions
- Prepare the Dressing: In a medium bowl, whisk together the extra-virgin olive oil, finely chopped fresh parsley, fresh lemon juice, honey, Dijon mustard, and a pinch of crushed red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. This vibrant dressing can be made up to 3 days in advance; store it in an airtight container in the refrigerator.
- Cook the Couscous: In a medium pot over medium-high heat, bring 1 1/4 cups of water to a boil. Add 1 cup couscous and 3/4 teaspoon kosher salt. Stir briefly, cover the pot, then remove it from heat. Let it steam for 5 minutes until the couscous is fluffy and tender. Fluff the couscous with a fork to separate the grains, then transfer it to a large mixing bowl.
- Assemble the Salad: To the bowl with couscous, add 2 cups arugula and 1/4 cup coarsely chopped fresh parsley; stir to combine evenly. Then incorporate the 2 Persian cucumbers (halved lengthwise and sliced), 1 cup cherry tomatoes (halved), 1 cup corn kernels (fresh or thawed), 1 avocado (cubed), and 3/4 cup crumbled feta cheese. Pour the prepared dressing over the salad and toss gently to blend all flavors. The salad is best served at room temperature.
- Make Ahead Tips: The salad base (without avocado and dressing) can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Wait to add the avocado and dressing until just before serving to keep the salad fresh and vibrant.
Notes
- The dressing can be prepared up to three days ahead and kept refrigerated in an airtight container for convenience.
- Prepare the salad base a day in advance, but add avocado and dressing only when ready to serve to prevent browning and sogginess.
- Use frozen corn if fresh corn is out of season; just thaw it before adding to the salad.
- For a dairy-free version, omit the feta or substitute with a plant-based cheese alternative.
- Adjust seasoning of the dressing according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: summer salad, couscous salad, Mediterranean salad, vegetarian salad, fresh salad, healthy salad, summer recipes, easy couscous recipes
