When it is hot outside, this Summer couscous salad is the perfect dish to make! It is packed with fresh vegetables, herbs, and a zesty Italian vinaigrette dressing, this salad is not only delicious but also super easy to prepare.
Whether you're hosting a barbecue, planning a picnic, or just looking for a quick and healthy meal, this salad is sure to be a hit!
In the Summer, no one wants to be cooking over the stove for hours at a time when its super hot out. This salad is perfect for times like that! Couscous is very simple to make and then it is tossed with colorful, garden fresh vegetable and will last in the refrigerator for days! You can serve it for lunch or as a side dish for any barbecue.
If it's really hot, you can even make Instant pot couscous so you don't have to turn the stove on at all. Serve this salad with a delicious chicken burger with spinach and feta and a cucumber salad at your next cookout!
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What is Couscous?
Even though it looks like rice, couscous is actually a type of pasta made from semolina wheat. It originates from North Africa and is a staple in many Mediterranean dishes.
Couscous grains are small, light, and fluffy, making them an excellent base for salads. You can serve couscous in salads like this or as a replacement for rice in almost any dish.
Ingredients to Gather
- Couscous. We are using small grain couscous, but you can use Israeli couscous or Moroccan pearl couscous if you prefer the larger grain. Just make sure to cook the couscous according to the package instructions.
- Herbs. Fresh basil and fresh parsley are everywhere in the Summer, so we are using those herbs in this delicious salad.
- Vegetables. Cucumbers are a favorite Summer veggie, and it's not Summer without tomatoes, so we'll be using both of those veggies. Crisp peppers add some crunch to the salad too.
- Mozzarella. Pearls of mozzarella can be found in the refrigerated section of the grocery store.
- Vinaigrette. All you need for a simple vinaigrette is red wine vinegar, extra virgin olive oil, and some salt and black pepper. Couldn't be easier!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Variations and Substitutions
- Add protein. To make this a full, complete meal, add grilled chicken, grilled shrimp, or a can of chick peas.
- Change the veggies. You can use whatever veggies you would like! I love using grilled vegetables in my salads like in my grilled vegetable panzanella, so that would be a great choice too!
- Change the grains. If you don't have couscous or don't want to use it, you can use quinoa or even your favorite pasta like orzo. I love making grilled vegetable quinoa salad too!
- Mix up the cheese. When I think Summer, I always think of mozzarella, but you can use cheddar, feta, or your favorite type of cheese in this recipe.
- Change the dressing. Use your favorite dressing. You can use lemon dressing or a creamy dressing if you prefer.
How To Make a Summer Couscous Salad
Step 1: In a large mixing bowl, add the chopped parsley, chopped herbs, olive oil, and red vinegar. Season with salt and pepper, mix well and set that aside.
Step 2: Cook the couscous according to the package instructions. Once it is cooked, fluff the couscous and let it cool.
Step 3: While the couscous cools, chop the vegetables into bite sized pieces. Place the vegetables in the bowl with the dressing.
Step 4: Add the mozzarella balls to the bowl. Place the cooled couscous into the mixing bowl. Mix all the ingredients together well. Taste the salad to make sure the dressing is on point. Pour the salad into an airtight container and let it rest in the refrigerator for at least 2 hours.
Lynn's Tip!
Make sure the couscous is cooled before you add it to the bowl or the hot couscous will melt the mozzarella.
Tips and Tricks
- Fluff the couscous once it is cooked. That allows the couscous to become light and fluffy and not stick together in the salad.
- Make sure the couscous is cooled before adding it to the vegetables. Warm couscous will wilt the vegetables and might melt the cheese.
- For more flavor, you can cook the couscous in vegetable broth or your own homemade chicken broth.
Storage Info
Store this salad in an airtight container in the refrigerator for up to 3 days. It's a great make-ahead dish for meal prep or to get ahead of your planning for gatherings.
If you plan to store it in the refrigerator for a few days, you may want to add ingredients like fresh herbs and cheese just before serving so they don't get soggy and they stay crisp.
Frequently Asked Questions
No, just like pasta, couscous is not gluten free. You can likely find a specific brand that makes gluten-free couscous, but you would have to make sure it says gluten-free.
Definitely! Simply leave out the mozzarella pearls or replace them with your favorite vegan cheese.
Yes! You can use your favorite type of couscous in this recipe, just make sure to cook it according to the package instructions.
More Salad Recipes
📖 Recipe
Summer Couscous Salad
Equipment
Ingredients
- 2 cups Dry Couscous
- 2 cups Cucumbers Chopped
- 1 ½ cups Cherry Tomatoes Cut in half
- 1 ½ cups Peppers Chopped
- 8 oz Pearl Mozzarella
- ⅓ cup Parsley Chopped
- ⅓ cup Basil Chopped
- ¼ cup Red Wine Vinegar
- ½ cup Extra Virgin Olive Oil
- Salt and Pepper to Taste
Instructions
- In a large mixing bowl, add the chopped parsley, chopped basil, olive oil, and red vinegar. Season with salt and pepper, mix well and set that aside.
- Cook the couscous according to the package instructions. Once it is cooked, fluff the couscous with a fork and let it cool.
- While the couscous cools, clean cut the vegetables into bite sized pieces. Place all the vegetables in the bowl with the dressing.
- Add the mozzarella balls to the bowl. Place the cooled couscous into the mixing bowl. Mix all the ingredients together well.
- Taste the salad to make sure the dressing is on point. Pour the salad into an airtight container and let it rest in the refrigerator for at least 2 hours.
Notes
- Fluff the couscous once it is cooked. That allows the couscous to become light and fluffy and not stick together in the salad.
- Make sure the couscous is cooled before adding it to the vegetables. Warm couscous will wilt the vegetables and might melt the cheese.
- For more flavor, you can cook the couscous in vegetable broth or your own homemade chicken broth.
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