Summer Couscous Salad brings the flavor with roasted corn, cherry tomatoes, and creamy avocado, all tossed in a delicious dressing.
Couscous Summer Salad
The second summer hits, I’m all about fresh, light, and flavor-packed salads. And couscous salads? They’ve always been a favorite around here.
Greek Couscous Salad, Italian Salad, and Chickpea Salad are reader favorites—can’t wait to hear what you think of this one!
Packed with fresh ingredients and tossed in the most incredible dressing, this Summer Couscous Salad is a must-make.
Summer Couscous Salad Ingredients
- Pearl couscous: These round pasta pearls give the salad the perfect texture. Regular (Moroccan) couscous won’t work the same.
- Cherry tomatoes: Sweet and juicy! Quarter large ones or halve smaller ones.
- Avocado: Choose one that gives slightly when pressed (like your nose) but isn’t mushy.
- Mini mozzarella pearls: These are fun in the salad, but optional.
- Corn: More on this below!
Quick Tip
What is couscous? Tiny pasta made from semolina! Imagine cutting spaghetti into tiny pieces—that’s couscous. It cooks fast and is a fun way to enjoy pasta!
How To Prep The Corn
You can use fresh, frozen, or canned corn—whatever you have on hand or like best. Make sure the corn is fully cooled before mixing it into the Summer Couscous Salad.
- Raw: Slice fresh corn straight off the cob and toss it in.
- Pan-Charred (Frozen or Canned): Melt 2 tbsp butter in a hot pan. Add corn and cook for 10 mins, stirring now and then, until browned. Sprinkle with salt and pepper, then let it cool.
- Grilled: Brush husked corn with oil, add a little salt, and grill at 400°F, turning every 3 mins until browned (about 12 mins). Let it cool, then cut off the cob.
Summer Couscous Salad Dressing
This light, tasty dressing is the perfect finish! Just shake everything in a jar, and it’s ready. Make ahead if needed, but shake before using.
- White balsamic vinegar: Lighter and slightly sweeter than regular balsamic.
- Olive oil: Use high-quality extra virgin for the best flavor.
- Dijon mustard: Stick to Dijon (like Grey Poupon®), not yellow mustard.
- Dried basil: Adds a soft herb flavor—swap for Italian seasoning if preferred.
- Honey: Adjust to taste—more for sweetness, less for a tangier kick.
Add Protein to This Salad
This Summer Couscous Salad goes great with protein! Try shredded rotisserie chicken—lemon-herb is extra tasty. Grilled chicken on the side also works great.
Quick Tip
Adding a lot of chicken? Increase the dressing to keep everything flavorful!
Storage
Leftovers?
- Once dressed, this salad doesn’t keep well—the avocado browns, and veggies get soft.
- If you want to save some, add dressing only to what you’ll eat.
- Undressed, this salad stays fresh for 1–2 days before losing texture.
More Salad Recipes
- Portillo’s Chopped Salad with a creamy dressing
- Quinoa Salad with a lemon dressing
- Black Bean Corn Avocado Salad with a lime dressing
- Avocado Chicken Salad with bacon
- Mediterranean Pasta Salad with a lemon dressing
Summer Couscous Salad
Equipment
- Medium pan
Ingredients
- 1 cup pearl couscous see note 1
- 1-1/2 cups frozen corn
- 2 cups cherry tomatoes halved, 10.5-ounces
- 1/2 cup mozzarella pearls
- 1 large ripe avocado diced
- 1/3 cup chopped fresh herbs basil or cilantro, optional
Dressing
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar see note 2
- 1/4 teaspoon dried basil
- 1-1/2 tablespoons honey see note 3
- 1/2 teaspoon Dijon-style mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Prepare the pearl couscous according to the package directions (see note 4). Once cooked, let it cool completely.
- In a dry pan over medium heat, cook the frozen corn until thawed and lightly roasted, stirring occasionally. Alternatively, grill the corn for added flavor. Let cool completely.
- Add all dressing ingredients to a jar, cover, and shake until well combined. Stir if needed to incorporate the honey. Adjust salt and pepper to taste.
- In a large bowl, combine the cooled couscous and corn. Add cherry tomatoes, mozzarella pearls, diced avocado, and fresh herbs (if using).
- If eating right away, drizzle with dressing to taste (you may not need it all) and toss. If saving some, only dress what you’ll eat now. Enjoy!
Video
Recipe Notes
- 1 tbsp butter (optional)
- 1 cup pearl couscous
- 1 ½ cups water
- ½ tsp salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad was delicious. The dressing was the perfect mix of tangy with a little bit of sweet. I loved it!
I am so happy to hear this! Thanks Trish! 🙂
Great recipe! I had to sub regular balsamic only because our local grocery store didn’t have white – still great. I used more veggies and pasta just to use up what we had and doubled the dressing, adding it to taste. Will definitely make again and again! We served it alongside burgers and baked beans!
I am so thrilled you guys loved this!
As your brother in law I have to say, this salad is to die for! So impressed with how much flavor this heathy dish has!
Thanks so much Bryan! 🙂
I see this salad is for 4-6 servings. Is the calorie content for the whole salad 449 calories, or per serving?? Could you tell me how many calories in 1 cup please?
Thank you!
Per serving! I don’t know the amount for one cup, I’m sorry!