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The BEST Healthy Summertime Couscous Salad

July 3, 2020

The best summertime couscous salad filled with fresh ingredients like cherry tomatoes, peaches, corn, leafy greens and more. This healthy and easy BBQ side dish has become a family and friend favorite and it is an easy vegetarian dish to make!The best summertime couscous salad filled with fresh ingredients like cherry tomatoes, peaches, corn, leafy greens and more. This healthy and easy BBQ side dish has become a family and friend favorite and it is an easy vegetarian dish to make!

Say hello to what may be the BEST ever couscous salad I have whipped up ever. This recipe is all thanks to my friends I am staying with down at the Jersey Shore this past week.

I love when friends and family and you guys send through recipe requests and things you are craving. And this one was all Erica. She also inspired the Watermelon Salad I shared yesterday.

Couscous is such an underrated grain to make in my opinion. Don’t get me wrong – I love a good pasta salad too but pearled couscous particularly is just such a gem and one of my person favorites. I always think of my mother-in-law when I have couscous because every time she makes us greek-inspired food, couscous is always served.

Usually some of my go-to summery dishes are my Grilled PizzaHealthy Strawberry Shortcake or my Vegan Black Bean Burgers with Spicy Aioli . All of these are crowd pleasers and also a go-to recipe to make even if you are eating home solo or with your family. They are perfect to bring to a BBQ or gathering of sorts and once you pair this couscous salad with the black bean burgers mentioned above – WOW that will make for the best vegetarian meal.

This summertime couscous salad is so refreshing, flavorful and something I can eat on repeat. Plus it is super versatile.

Ingredients in this healthy couscous salad:

  • Pearled couscous.- or whatever couscous you have on hand. But I love using the pearled one and even toasting it before in some oil or butter on a skillet. The flavor is unreal.
  • Grilled or canned corn – using leftover grilled corn on the cob is a great option or you can use canned corn or even make some frozen corn. Whatever you have on hand. Grilled is a personal preference for flavor.
  • Cherry tomatoes – we got some yellow, some red and these were perfect in here.
  • Chickpeas – a great way to add in extra protein to the salad to make it more filling.
  • Leafy greens – I personally prefer to use baby spinach or arugula for this but use anything that works for you. You guys know arugula is my jam.
  • Peaches – the best way to add in some sweetness to the couscous! Nectarines would also be great.
  • Feta cheese – or even goat cheese is great. Just a bit sprinkled on top. Especially when the couscous is hot so it gets all melted and good!
  • Extra virgin olive oil – I don’t use a dressing here but you certainly can. With all the flavors going on, the oil worked great
  • Lemon – always always need a squeeze of fresh lemon juice!

The best summertime couscous salad filled with fresh ingredients like cherry tomatoes, peaches, corn, leafy greens and more. This healthy and easy BBQ side dish has become a family and friend favorite and it is an easy vegetarian dish to make!

How to make summertime couscous salad:

  1. Cook the couscous according to the instructions on the package.
  2. While the couscous cooks, begin prepping all of the other ingredients. Wash/slice the produce so it is ready to go.
  3. Add all of the mix-in’s to a large bowl then add the couscous on top and mix.
  4. Drizzle the oil, lemon juice and sprinkle some sea salt + black pepper and you are good to go.
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The BEST Healthy Summertime Couscous Salad

The best summertime couscous filled with fresh ingredients like cherry tomatoes, peaches, corn, leafy greens and more. This healthy and easy BBQ side dish has become a family and friend favorite and it is an easy vegetarian dish to make!

The best summertime couscous filled with fresh ingredients like cherry tomatoes, peaches, corn, leafy greens and more. This healthy and easy BBQ side dish has become a family and friend favorite and it is an easy vegetarian dish to make!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 5-6 1x
Scale

Ingredients

  • 2 cups uncooked pearled couscous
  • 1 14-ounce can corn (or sub grilled corn)
  • 2/3 cup cherry tomatoes
  • 1 14-ounce can chickpeas 
  • Leafy greens (arugula or spinach are my fave!)
  • Peaches
  • Feta cheese
  • Extra virgin olive oil
  • Lemon
  • Sea salt and black pepper to taste

Instructions

  • Pearled couscous.- or whatever couscous you have on hand. But I love using the pearled one and even toasting it before in some oil or butter on a skillet. The flavor is unreal.
  • Grilled or canned corn – using leftover grilled corn on the cob is a great option or you can use canned corn or even make some frozen corn. Whatever you have on hand. Grilled is a personal preference for flavor.
  • Cherry tomatoes – we got some yellow, some red and these were perfect in here.
  • Chickpeas – a great way to add in extra protein to the salad to make it more filling.
  • Leafy greens – I personally prefer to use baby spinach or arugula for this but use anything that works for you. You guys know arugula is my jam.
  • Peaches – the best way to add in some sweetness to the couscous! Nectarines would also be great.
  • Feta cheese – or even goat cheese is great. Just a bit sprinkled on top. Especially when the couscous is hot so it gets all melted and good!
  • Extra virgin olive oil – I don’t use a dressing here but you certainly can. With all the flavors going on, the oil worked great
  • Lemon – always always need a squeeze of fresh lemon juice!
  1. Cook the couscous according to the instructions on the package.
  2. While the couscous cooks, begin prepping all of the other ingredients. Wash/slice the produce so it is ready to go.
  3. Add all of the mix-in’s to a large bowl then add the couscous on top and mix.
  4. Drizzle the oil, lemon juice and sprinkle some sea salt + black pepper and you are good to go.

Notes

*Store leftovers in the fridge for 5 days. I love eating this cold or room temperature

 

 

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

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