Summer Couscous Salad brings the flavor with roasted corn, cherry tomatoes, and creamy avocado, all tossed in a satisfying dressing.
Author’s Notes
THE Couscous Salad Of The Summer!
The second warm weather hits, I start craving meals that are fresh, colorful, and packed with flavor. And couscous salads are always at the top of my list!
My Greek Couscous Salad, Italian Salad, and Chickpea Salad have been longtime reader favorites and some of my favorites too, so I knew I needed a really summery version. I grabbed a reliable summer produce, tossed it with one of a reliable dressings, and this salad was born!
And wow! It’s seriously so good! fresh, flavorful, and exactly the kind of thing I want to eat all summer long. I can’t wait for you to try it!
Summer Couscous Salad Ingredients
| Ingredient | Notes & Tips |
|---|---|
| Pearl couscous | These little pasta pearls give the salad its signature chewy texture. Regular (Moroccan) couscous won’t work the same. |
| Cherry tomatoes | Sweet and juicy! Quarter larger tomatoes or halve smaller ones. |
| Avocado | Choose one that gives slightly when pressed (like your nose), but isn’t mushy. |
| Mini mozzarella pearls | Creamy, bite-sized, and fun in this salad. Feel free to leave them out if preferred. |
| Corn | Fresh, frozen, canned, or grilled all work great. See the prep options below! |
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.
How To Make This Summer Couscous Salad
- Cook Couscous: Prepare according to package directions and cool completely.
- Roast Corn: Cook until lightly browned, then cool.
- Make Dressing: Shake everything together in a jar.
- Assemble: Add couscous, corn, tomatoes, mozzarella, avocado, and herbs to a bowl.
- Toss & Serve: Add dressing to taste, gently toss, and enjoy.
Add Protein to This Salad
This Summer Couscous Salad goes great with protein! Try shredded rotisserie chicken—lemon-herb is extra tasty. Grilled chicken or baked 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.
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