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Summer Couscous Salad with Cilantro Lime Dressing

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 People

Ingredients

  • 1 cup (5-6 oz) Israeli couscous (or other small pasta shape)(about 2 ½ cups)*
  • 2 cucumbers, peeled, seeds removed, chopped (about 2 cups cooked)
  • 1 cup halved cherry tomatoes or chopped bell pepper
  • 1 cup corn kernels (from about 2 ears corn) or use frozen, thawed corn**
  • ½ cup chopped cilantro
  • ¼ red onion, finely chopped***
  • ½ cup crumbled feta or shredded cheddar (optional, for topping)

For the dressing:

  • 1 cup loosely packed cilantro (leaves and stems)
  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 2 tbsp dijon mustard
  • ½ tsp kosher salt
  • *Make it a green salad by using 4-5 cups arugula, spinach, or any lettuce/green in place of couscous.
  • **Throw the corn on the grill when you make the zucchini or burgers for grilled corn rather than raw.
  • ***If you have pickled red onions in your fridge (which I pretty much always do), just chop those up instead of using raw onion. It’s delicious!
  • Add protein! ~ Throw a can of beans in the or serve with a side of grilled chicken.

Items you can prep ahead (optional)

  • Make the dressing
  • Cook 1 cup (5-6 oz) Israeli couscous (or other small pasta shape)
  • Peel, de-seed, and chop 2 cucumbers (about 2 cups)
  • Halve 1 - 1 ½ cups cherry tomatoes or chopped 1 bell pepper
  • Cut 1 cup corn kernels from about 2 ears corn (or skip and use frozen, thawed corn)
  • Chop ½ cup cilantro
  • Finely chop ¼ red onion

Instructions

  • Cook the couscous according to the package instructions. Transfer to a large plate or bowl, spread out, and let cool completely.
  • In a high-speed blender, add the dressing ingredients. Start by blending on low and slowly increasing to high and continue to blend until smooth.
  • In a large bowl, add the couscous, cucumber, tomato or pepper, corn, cilantro, and red onion. Pour the dressing over top and toss to coat.
  • Serve topped with cheese, if using.

Notes

Substitutions:

  • Use any short pasta shape in place of couscous.
  • To make gluten-free, use a short gluten-free pasta shape or about 2 ½ cups of any other cooked gluten-free grain.
  • There are about 4 cups worth of chopped veg in the salad. Feel free to substitute the cucumber, corn, or tomato with any other raw summer veggie (bell pepper, radish, celery, fennel, etc…).
  • Sub about ½ cup thinly sliced scallion for the red onion, or leave it out if you don’t like raw onion

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days.

Leftovers + Repurposing:

  • Enjoy straight out of the fridge or let it come to room temp. Add a squeeze of lime and sprinkle of salt to wake it up since the couscous will absorb a lot of that dressing.
  • Top with cheese, avocado, and pickled red onion.
  • Top with a fried egg, leftover chopped up BBQ turkey quinoa burger, or grilled chicken.