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Summer Couscous Salad

🇲🇦 Morocco

Servings: 6 Prep: 20 minutes Total: 35 minutes

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • Pinch of crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 cups water
  • 1 cup couscous
  • 3/4 tsp kosher salt
  • 2 cups arugula
  • 1/4 cup coarsely chopped fresh parsley
  • 2 Persian cucumbers, halved lengthwise and sliced into half-moons
  • 1 avocado, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels, fresh or frozen and thawed
  • 3/4 cup crumbled feta

Steps

  1. Whisk together olive oil, chopped parsley, lemon juice, honey, Dijon mustard, and red pepper flakes; season with salt and pepper. Set dressing aside.
  2. Bring water to a boil, stir in couscous and 3/4 tsp salt, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork and let cool.
  3. In a large bowl, combine cooled couscous, arugula, parsley, cucumbers, avocado, cherry tomatoes, and corn.
  4. Add the dressing and toss gently to combine.
  5. Top with crumbled feta before serving.

Source: www.delish.com