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Clean recipe · delish.com

Summer Couscous Salad

This easy summer couscous salad recipe, loaded with couscous and colorful vegetables, just might become your new favorite summer salad.

Original recipe: delish.com

Yield:
6 servings
Prep:
20 min
Cook:
0 sec
Total:
35 min
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Ingredients

  1. 1/2 c. extra-virgin olive oil
  2. 2 tbsp. finely chopped fresh parsley
  3. 2 tbsp. fresh lemon juice
  4. 1 tbsp. honey
  5. 2 tsp. Dijon mustard
  6. Pinch of crushed red pepper flakes
  7. Kosher salt
  8. Freshly ground black pepper
  9. 1 1/4 c. water
  10. 1 c. couscous
  11. 3/4 tsp. kosher salt
  12. 2 c. arugula
  13. 1/4 c. coarsely chopped fresh parsley
  14. 2 Persian cucumbers, halved lengthwise, sliced into half-moons
  15. 1 avocado, cubed
  16. 1 c. cherry tomatoes, halved
  17. 1 c. fresh or frozen thawed corn kernels
  18. 3/4 c. crumbled feta

Instructions

  1. Dressing

    In a medium bowl, whisk oil, parsley, lemon juice, honey, mustard, and red pepper flakes; season with salt and black pepper.
  2. Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

  3. Salad

    In a medium pot over medium-high heat, bring water to a boil. Add couscous and salt. Stir, cover, and remove from heat. Let steam for 5 minutes. Fluff with a fork, then transfer to a large bowl.
  4. Add arugula and parsley and stir to combine. Add cucumbers, avocado, tomatoes, corn, and feta. Add dressing and toss to combine. Serve at room temperature.
  5. Make Ahead: Salad (without avocado and dressing) can be made 1 day ahead. Store in an airtight container and refrigerate. Wait to add avocado and dressing until ready to serve.