Summer Pearl Couscous Salad

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Summer Pearl Couscous Salad

A bright, refreshing summer salad packed with fiber, antioxidants, healthy fats, and plant-based goodness. Perfect as a light lunch, side dish, or meal prep option.
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Course Appetizer, lunch, Salad, Side Dish

Equipment

  • medium saucepan
  • Measuring cups and spoons
  • Mesh strainer
  • mixing bowls
  • vegetable peeler

Ingredients
  

Salad

  • 1 Cup Pearl Couscous
  • 1½ Cups Vegetable Broth or Water
  • 1 Cup Persian Cucumbers diced
  • 1 Cup Cherry Tomatoes halved
  • ½ Cup Red Bell Pepper diced
  • ¼ Cup Red Onion finely diced
  • 1 Cup Fresh Corn Kernels raw or lightly grilled
  • 1 Avocado diced
  • ¼ Cup Fresh Parsley chopped
  • 2 Tablespoons Fresh Mint chopped
  • ¼ Cup Crumbled Feta Cheese optional
  • ¼ Cup Toasted Pistachios or Sliced Almonds

Lemon Herb Vinaigrette

  • 3 Tablespoons Olive Oil
  • Juice of 1 Large Lemon
  • 1 Tablespoon Red Wine Vinegar
  • 1 Teaspoon Dijon Mustard
  • 1 Teaspoon Honey or Maple Syrup
  • 1 Clove Garlic minced
  • Sea Salt and Black Pepper to Taste

Optional Add-Ins

  • Mango for a sweet tropical twist
  • Arugula for a peppery bite
  • Chickpeas for extra protein
  • Grilled zucchini
  • Kalamata olives
  • Fresh peaches or nectarines

Instructions
 

  • Bring vegetable broth or water to a boil. Add pearl couscous and cook according to package directions (about 8–10 minutes).
  • Drain if needed and spread on a baking sheet or large plate to cool.
  • While couscous cools, prepare all vegetables and herbs.
  • In a small bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, honey, garlic, salt, and pepper.
  • In a large bowl, combine couscous, cucumbers, tomatoes, bell pepper, red onion, corn, parsley, and mint.
  • Pour dressing over salad and toss well.
  • Gently fold in avocado, feta, and pistachios just before serving.
  • Chill for 20–30 minutes for the flavors to come together.
Keyword corn, Parsley, Pearl Couscous, Red bell pepper
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