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!
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!
Cook the couscous according to the instructions on the package.
While the couscous cooks, begin prepping all of the other ingredients. Wash/slice the produce so it is ready to go.
Add all of the mix-in’s to a large bowl then add the couscous on top and mix.
Drizzle the oil, lemon juice and sprinkle some sea salt + black pepper and you are good to go.
*Store leftovers in the fridge for 5 days. I love eating this cold or room temperature