Summer Couscous Salad
Summer couscous salad is a light, colorful twist on pasta salad, packed with fresh vegetables, tender couscous, herbs, and a bright, zesty dressing. This easy make ahead salad is vibrant, full of Mediterranean-inspired flavor, and perfect for cookouts, potlucks, meal prep, and warm weather dinners.
One of the best parts of summer is the produce.
Tomatoes and herbs at their absolute peak this time of year and you bet I’m going to take full advantage of them.
This everything summer couscous salad makes full use of them since it is chock full of fresh summer tomatoes, basil, and green onions.
It’s all tossed together with a bright, lemony vinaigrette to bring it all together.
And it’s delicious on its own for a light, effortless dinner or pairs well with grilled chicken, seafood, or even steak.
Since it tastes even better after a little time in the refrigerator, it’s a handy make-ahead recipe for picnics, potlucks, barbecues, and weekday meal prep.
Ingredients
To make this you’ll need:
- Chicken broth– You could use vegetable broth to keep it vegetarian or chicken stock if that’s what you have on hand.
- Couscous– Not Israeli or pearl couscous. Use Moroccan couscous. Find it the international aisle or by the pastas since it is a type of very small pasta.
- Oil– Extra virgin olive oil.
- Vinegar– Red wine vinegar.
- Spices– Crushed red pepper flakes, salt, smoked paprika, and pepper.
- Fresh herbs– Thinly sliced green onions and chopped fresh basil leaves.
- Cherry tomatoes– Halved lengthwise.
- Lemon– Zested and juiced.
- Feta cheese– Crumbled.
How to Make
Summer couscous salad is so easy to make.
Just bring the broth to a boil in a medium sized skillet.
Once the broth boils, stir in the couscous, cover the pot, and immediately remove it from the heat.
Let the couscous rest in the hot broth for 5 minutes.
After 5 minutes, fluff the couscous with a fork and transfer it to a large mixing bowl.
Let the couscous rest in the bowl while it finishes cooling.
Once the couscous cools, make the dressing by whisking the oil, vinegar, red pepper, salt, paprika, pepper, and lemon juice and zest to a small bowl together until evenly combined.
Pour the vinaigrette over the cooled couscous.
Gently toss the couscous until it’s coated in the dressing.
Add the remaining ingredients to the mixing bowl, then gently toss everything together to evenly incorporate.
Serve and enjoy!
Storing
Store this in an airtight container in the fridge for up to 4 days.
Give it a good stir before serving again.
Tips and Tricks
- Do not actually put the couscous over the heat.
- You can serve this as soon as it’s finished at room temperature or put it in the fridge for an hour and serve it chilled. Whichever you prefer.
- This is one of those salads that definitely tastes better if it has a chance to sit for a bit. Because of this, you can make it ahead of time.
- Want to fill it out a little more? Add a can of drained, rinsed chickpeas, chopped cucumbers, or even grilled chicken.
Other Summer Salads
Summer couscous salad is the perfect side dish at a barbecue or a refreshing, bright and light dinner on its own.
Make it and enjoy!
Looking for other summer salads?
Try these:
- Cold Spaghetti Salad
- Cucumber Lemon Orzo Salad
- Green Bean & Tomato Salad
- Greek Rice Salad
- Creamy Cucumber Salad
- Lemon Basil Pasta Salad
- Mexican Street Corn Salad
If you’ve tried this SUMMER COUSCOUS SALAD or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Summer Couscous Salad
Ingredients
- 2 cups chicken broth
- 1 1/2 cups couscous not Israeli/pearl couscous
- 1/4 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
- 1 bunch green onions thinly sliced (white & green parts)
- 1/3 cup chopped fresh basil leaves
- 1 pint cherry tomatoes halved lengthwise
- 1 lemon zested
- 1 cup crumbled feta cheese
Instructions
- Add the broth to a medium sized skillet and bring it to a boil.2 cups chicken broth
- Once boiling stir in the couscous, cover the pot, then immediately remove it from heat. Let rest for 5 minutes.1 1/2 cups couscous
- Fluff the couscous with a fork, then transfer it to a large mixing bowl, and let rest while it finishes cooling completely.
- Add the oil, vinegar, red pepper, salt, paprika, and pepper to a small bowl. Whisk together until evenly combined.1/4 cup extra virgin olive oil, 1/3 cup red wine vinegar, 1/4 tsp crushed red pepper flakes, 1/2 tsp salt, 1/2 tsp smoked paprika, 1/2 tsp pepper
- Pour the vinaigrette over the cooled couscous, and toss until evenly combined.
- Add the remaining ingredients to the mixing bowl, then gently toss just until evenly incorporated.1 bunch green onions, 1/3 cup chopped fresh basil leaves, 1 pint cherry tomatoes, 1 lemon, 1 cup crumbled feta cheese
- Serve and enjoy!
Notes
- Do not actually put the couscous over the heat.
- You can serve this as soon as it's finished at room temperature or put it in the fridge for an hour and serve it chilled. Whichever you prefer.
- This is one of those salads that definitely tastes better if it has a chance to sit for a bit. Because of this, you can make it ahead of time.
- Want to fill it out a little more? Add a can of drained, rinsed chickpeas, chopped cucumbers, or even grilled chicken.
