Summer Couscous Salad
Recipe from Two Peas and Their Pod
This colorful Summer Couscous Salad is filled with pearl couscous, sweet peaches, charred corn, crisp vegetables, feta, fresh herbs, and quick pickled jalapeños and red onion, all tossed in a bright honey lime dressing. It's the perfect summer side dish for cookouts, picnics, potlucks, and easy weeknight dinners.
Servings: 6
Calories: 283kcal
Ingredients
For the pickled jalapeño and red onion:
- 1 jalapeño thinly sliced and seeded
- 1/4 cup thinly sliced red onion
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
For the salad:
- 8 oz pearl couscous, Israeli couscous
- 1 ear sweet corn, husked
- 1 large peach, diced (about 1 cup)
- 1 red or yellow bell pepper, seed and diced
- 1 cup diced cucumber
- 1/3 cup feta cheese
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 teaspoons honey
- 1 clove garlic, minced
- Kosher salt and pepper, to taste
Instructions
- Pickle the Jalapeño & Onion: In a small jar or bowl, combine the jalapeño, red onion, apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve. Let sit for at least 20 to 30 minutes while you prepare the salad.
- Toast & Cook the Couscous: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pearled couscous and cook, stirring frequently, for 2 to 3 minutes, or until lightly toasted and fragrant. Add water according to the package directions and bring to a boil. Cook until tender. Drain any excess water, if needed, and let cool.
- Char the Corn: Char the corn on a grill, grill pan, or directly over a gas flame until lightly blackened in spots. Let cool, then cut the kernels off the cob.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, lime juice, honey, garlic, salt, and pepper until smooth.
- Assemble the Salad: In a large bowl, combine the cooled couscous, corn, peach, bell pepper, cucumber, feta, cilantro, and mint. Drain the pickled jalapeño and red onion and add them to the salad.
- Toss & Serve: Pour the dressing over the salad and toss until evenly coated. Taste and season with salt, if necessary. Serve immediately or chill until ready to serve.
Notes
- Toasting the pearl couscous adds extra flavor and is worth the extra few minutes.
- The quick pickled jalapeños are not overly spicy. Pickling mellows their heat so they add just a subtle kick that pairs perfectly with the sweet peaches.
- Don't skip the quick pickled red onion and jalapeños, they're easy to make and add bright, tangy flavor that makes the salad stand out.
- Fresh corn is best during summer, but frozen corn (thawed and charred in a skillet) works when fresh isn't available.
- Use ripe but slightly firm peaches for the best texture.
- This salad tastes great served chilled or at room temperature.
- If making ahead, wait to add the herbs until just before serving for the freshest flavor.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 283kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 300mg | Potassium: 217mg | Fiber: 3g | Sugar: 7g | Vitamin A: 907IU | Vitamin C: 33mg | Calcium: 65mg | Iron: 1mg