Couscous Summer Salad
This fresh couscous summer salad is packed with vibrant fruits, crunchy seeds, and flavorful spices, perfect for a light and nutritious meal.
Ingredients
Ingredients
- 1 cup couscous uncooked
- ½ cup dried cherries
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 ¼ cups chicken or veggie broth warmed up
- 1 can chickpeas rinsed and drained
- 2 pieces fresh sweet corn kernels cut off the cob
- 2 nectarines or peaches diced
- 1 cucumber diced
- 1 avocado chunked up
- ¼ red onion finely diced
- ½ cup pepitas, sunflower seeds, or any crunchy seeds
- 2 cups arugula or spinach
- herbs like parsley, mint, or basil whatever you fancy
- lemon juice, honey, and olive oil for fresh dressing
Instructions
Instructions
- Get your broth boiling hot to wake up the couscous and prepare it to absorb all the flavor.
- Toss the couscous, dried cherries, cumin, and coriander in a big bowl and mix so the spices mingle with the couscous.
- Pour the boiling broth over the couscous mix quickly to avoid clumps. Cover the bowl and let it sit for about 5 minutes.
- Fluff the couscous with a fork to separate tender grains and avoid a sticky mess.
- Add chickpeas, fresh corn, diced nectarines or peaches, and cucumber. Season with salt and pepper gently without mashing the fruit.
- Chill the salad in the fridge for at least 30 minutes for the flavors to meld together and develop a natural release of flavors.
- Drizzle with lemon juice, honey, and olive oil dressing just before serving and toss gently to combine.
Notes
Store salad in an airtight container in the fridge for up to 3 days. Keep dressing separate if storing leftovers to prevent sogginess. Use glass jars for single portions to keep salad fresh and ready to go.