Summer Couscous Salad - A Pressure Cooker Treat
This Summer Couscous Salad blends fresh peaches, sweet corn, and herbs with tender couscous for a light, flavorful dish perfect for warm weather. Ready in just 40 minutes, it’s a delicious, healthy, and easy recipe to brighten any meal.
Ingredients
Main ingredients
- 2 tablespoons extra-virgin olive oil plus extra for drizzling
- 1 ½ cups Israeli or pearl couscous sub quinoa or brown rice if you want GF
- 2 ¼ cups water
- ¾ teaspoon kosher salt divided
- 2 ears sweet corn kernels removed (or frozen/canned version works too)
- 2 peaches pitted and diced
- 1 dry pint cherry or grape tomatoes sliced crosswise
- 3 scallions very thinly sliced
- ½ packed cup fresh cilantro or basil leaves finely chopped
- ¼ packed cup fresh mint leaves
- juice of 1 lemon to brighten it all up
- black pepper freshly ground to taste
Instructions
Instructions
- Heat 2 tablespoons olive oil in your cooker or medium pot over medium heat. Cozy warm it up good.
- Add the couscous and toast it, stirring often. You want golden brown bits, about 3 to 4 minutes, no rush but watch it.
- Pour in 2 ¼ cups water and sprinkle in ½ teaspoon kosher salt. Bring it all to a rolling boil.
- Lower the heat, put the lid on tight, and let it simmer till couscous is tender and water’s soaked up. That’s around 10 to 12 minutes.
- While couscous cooks, handle the corn. Grill or sauté fresh kernels or just rinse and drain if frozen or canned.
- Fluff your couscous with a fork carefully, then slide it into a big bowl to cool a bit. You want it not hot but still cozy.
- Stir in the corn, diced peaches, tomato slices, scallions, and herbs. Season with remaining ¼ teaspoon salt, black pepper, and splash extra olive oil if you like. Toss it well and tweak seasoning to your mood.
- Serve at room temperature or slightly chilled.
Notes
This salad works best served at room temp or chilled so you catch all those fresh herb vibes and fruit sweetness every time you dig in.