Summer Couscous Salad

5 from 3 votes

Summer Couscous Salad is fresh and flavorful! Roasted corn, creamy avocado, cherry tomatoes, and mozzarella tossed in white balsamic dressing—so good!

Prep Time25

Total Time25

Course: Lunch, Salad, Side Dish

Cuisine: American, Healthy

Keyword: summer couscous salad

Servings: servings

Author: Chelsea Lords

Cost: $12.11

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

US - Metric

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

Notes

Note 1: Israeli couscous, also called pearl couscous, has larger balls that give this salad the right texture.

Note 2: White balsamic vinegar is different from white vinegar and balsamic vinegar. It’s milder, slightly sweeter, and has a light golden color.

Note 3: For less sweetness, start with 1 tablespoon of honey and adjust to taste.

Note 4: Here's how I cook pearl couscous:

1 tbsp butter (optional)
1 cup pearl couscous
1 ½ cups water
½ tsp salt

If using, toast couscous in butter or oil for 3–5 minutes over medium heat. Bring water to a boil, add couscous and salt, then return to a boil. Reduce heat, cover, and simmer for about 15 minutes until tender. Drain any extra water.

Storage: Once dressed, this salad doesn’t keep well—avocado browns, and veggies soften. To save some, only dress what you’ll eat. Undressed, it stays fresh for 1–2 days.

Nutrition