They say to “eat the rainbow” for optimal health, and this is a recipe that would make Roy G. Biv proud. Make use of fresh tomatoes and peppers plus thawed corn and pantry items to create this vibrant and colorful summer pasta dish.
After just 10 minutes of prep and 30 minutes down-time, this simple couscous salad is yours to enjoy. It’s super customizable, so use what’s available and growing around you for this anytime dish. Easily substitute other cooked grains like rice, farro, or quinoa for couscous! Use what vegetables you have on hand, or vegetables that are in season to make this salad all year round.
Summer Couscous Salad
| Yield |
|---|
| Serves 3 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 0 min | 40 min |
Ingredients
- 1 1/4 cups water, or vegetable broth
- 1 cup dry couscous
- 1 cup cherry tomatoes, halved
- 1 small cucumber, about 1 cup cucumber, cut into 1/2-inch pieces
- 1 cup frozen corn kernels, thawed
- 1 large bell pepper, any color, cut into 1/2-inch pieces
- 1/4 cup chopped fresh parsley, or 1 teaspoon dried parsley or dried basil (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Italian or Greek dressing
Method
- Bring water to a boil in a small saucepan over medium heat. Remove from heat and quickly stir in couscous.
- Cover and let sit for 5 minutes. Remove lid and fluff couscous with a fork. Let cool completely.
- Combine couscous, tomatoes, cucumber, corn, pepper, parsley, salt and pepper in a large bowl.
- Drizzle with Italian dressing and toss to coat. Cover tightly with plastic wrap and refrigerate at least 30 minutes to allow flavors to meld.
- Garnish with additional parsley and serve.
- Photos and recipe by: Dish Works
