If you follow us on Instagram, you know we’ve been on a major salad kick this summer. My cooking motivation tanks when it’s hot, and salads seem to be the best option. Plus, all the amazing produce available in the summer make this summer couscous salad the perfect summer dinner.
I originally saw this on Tik Tok (shoutout to @wellnessbykay!), but added a few things of my own. I love that this salad is different than a traditional green salad. I have recently been trying to add more meatless options into our dinner routine, and a salad is always the first thing to come to mind. However, a green salad isn’t always filling enough, and thinking outside of the salad box has really expanded my meatless options. This summer couscous salad is an amazing meatless option because it still has lots of protein and is filling.
I also have to say, I don’t even like tomatoes. Maybe it’s that it’s the peak of the tomato season, or that the deliciousness of the rest of the salad just makes me forget I usually hate tomatoes. Either way, I’d give it a shot with the tomatoes, even if you are a tomato hater like me.
Ingredients for Summer Couscous Salad
- Israeli Couscous
- Corn on the cob (can also use frozen or canned corn)
- Cherry tomatoes
- Mozzarella pearls
- Red onion
- White balsamic vinagrette
- 1 cup of couscous, cooked to the package instructions
- 2 ears of corn
- 1 avocado
- 3/4 cup mozzarella pearls
- 1/2 cup red onion
- White Balsamic Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 tablespoons sugar or honey
- 1 tablespoon lemon juice
- salt and pepper to taste
- Cook couscous according to the package.
- Remove corn from the cob. Roast in a pan with a little olive oil until corn is slightly charred.
- While couscous and corn is cooling, chop the onion, cherry tomatoes, and dice the avocado.
- Mix together all ingredients, and toss with dressing.
White Balsamic Vinaigrette:
- Whisk together all ingredients until well combined.
Full disclosure, all the of the measurements in the recipe are estimates. You can easily add more or less based on how many people you are feeding.
I also think this would be good with some grilled zucchini, squash, or bell peppers. This recipe is so versatile, that you could easily substitute what vegetables you have on hand.
If you’re looking for more summer meals, check out 20 Easy Summer Meals For When It’s Too Hot To Cook.