Summer Vegetable Couscous Salad
This bright and fresh summer vegetable couscous salad combines tender Israeli couscous with crisp garden veggies and a zesty lime dressing, making it a perfect light meal or side dish.
Ingredients
Main ingredients
- 1 cup dry Israeli couscous giving that chewy bite you love
- 0.5 cup green pepper finely diced
- 0.5 cup tomato diced, about three Roma tomatoes
- 0.5 cup summer corn from about one cooked cob
- 0.25 cup green onions thinly sliced, roughly two
- 0.25 cup fresh basil thinly sliced
- 2 tablespoons freshly squeezed lime juice from one large lime, bright and tangy
- 1 tablespoon olive oil to tie it all together smooth and silky
- 0.5 teaspoon salt to balance the flavors just right
- 0.5 teaspoon honey to balance the flavors just right
Instructions
Instructions
- You start by bringing 1 and ΒΌ cups of water to a boil in your pressure cooker or medium saucepan if you prefer outside of pressure cooking. This gets the couscous ready to soak up all that good moisture.
- Add your dry Israeli couscous right in, then reduce the heat to medium-low. Cover that pot tight with the lid and let it simmer for about 10 to 12 minutes. Watch for that tender pull when the couscous is soft but not mushy yet.
- Once done, remove it from heat and fluff the couscous gently with a fork. Let it cool to room temperature before mixing with veggies.
- In a big bowl, throw in your diced green pepper, diced tomatoes, sweet summer corn, thinly sliced green onions, and fresh basil.
- Add your cooled couscous to the big bowl with the veggies.
- Whisk together lime juice, olive oil, salt, and honey in a small bowl. Pour this dressing over the couscous and veggies and toss gently. Chill for at least 30 minutes to let flavors blend.
- Optionally, add a splash of balsamic or swap lime juice for lemon. You can also add crumbled feta cheese for creaminess.
- Serve chilled and enjoy your fresh summer vegetable couscous salad.
Notes
Store leftovers in an airtight container and eat within two days. To revive flavors, add extra olive oil or lime juice before serving again. Keep herbs fresh by adding them just before eating.