Summer Couscous Salad brings the flavor with roasted corn, cherry tomatoes, and creamy avocado, all tossed in a delicious 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 my favorite summer produce, tossed it with one of my favorite 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.
More Salad Recipes
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Portillo’s Chopped Salad
Salads
Quinoa Salad
Salads
Black Bean Corn Salad
Pasta Salads
Mediterranean Orzo Salad
Summer Couscous Salad
Video
Equipment
Ingredients
- 1 cup pearl couscous see note 1
- 1-1/2 cups frozen corn
- 2 cups cherry tomatoes halved, 10.5-ounces
- 1/2 cup mozzarella cheese pearls
- 1 large ripe avocado diced
- 1/3 cup chopped fresh herbs basil or cilantro, optional
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar see note 2
- 1/4 teaspoon dried basil
- 1-1/2 tablespoons honey see note 3
- 1/2 teaspoon Dijon-style mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Prepare the pearl couscous according to the package directions (see note 4). Once cooked, let it cool completely.
- In a dry pan over medium heat, cook the frozen corn until thawed and lightly roasted, stirring occasionally. Alternatively, grill the corn for added flavor. Let cool completely.
- Add all dressing ingredients to a jar, cover, and shake until well combined. Stir if needed to incorporate the honey. Adjust salt and pepper to taste.
- In a large bowl, combine the cooled couscous and corn. Add cherry tomatoes, mozzarella pearls, diced avocado, and fresh herbs (if using).
- If eating right away, drizzle with dressing to taste (you may not need it all) and toss. If saving some, only dress what you’ll eat now. Enjoy!
Recipe Notes
- 1 tbsp butter (optional)
- 1 cup pearl couscous
- 1 ½ cups water
- ½ tsp salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a delicious and adaptable salad! The dressing is perfection! I didn’t have either avocados or corn, but I didn’t let that stop me! I added left over bits of roasted chicken breast, chopped Persian cukes, and some chopped green peppers in their stead. Everything else was according to the recipe. I did add a little extra freshly ground black pepper when I served it. Big hit and so easy. I plan to make this for a neighborhood party next weekend.
I’m so glad you loved it! Your additions sound delicious, and I love how easily you made it work with what you had. I hope it’s a big hit at the neighborhood party too!
This salad was delicious. The dressing was the perfect mix of tangy with a little bit of sweet. I loved it!
I am so happy to hear this! Thanks Trish! 🙂
Great recipe! I had to sub regular balsamic only because our local grocery store didn’t have white – still great. I used more veggies and pasta just to use up what we had and doubled the dressing, adding it to taste. Will definitely make again and again! We served it alongside burgers and baked beans!
I am so thrilled you guys loved this!
As your brother in law I have to say, this salad is to die for! So impressed with how much flavor this heathy dish has!
Thanks so much Bryan! 🙂
I see this salad is for 4-6 servings. Is the calorie content for the whole salad 449 calories, or per serving?? Could you tell me how many calories in 1 cup please?
Thank you!
Per serving! I don’t know the amount for one cup, I’m sorry!