Hands down. this salad is one of my very favorite summer treats.
Full of fresh vegetables and covered in the lightest dressing, this dish is a healthy, filling, summer salad that keeps well in the refrigerator for several days and is perfect for a picnic or side dish at any cook-out.
I have posted this recipe before, but I recently took some new (and better!) photo’s and I wanted to include some new tips that I have learned after years making and eating this refreshing salad.
Couscous Summer Salad
1 1/2 stock (chicken or vegetable – I use chicken)
1 cup plain couscous
1 large cucumber, peeled, seeded, and thinly sliced
2 cups sliced grape tomatoes
1 cup of crumbled Feta cheese
1 small purple onion, thinly sliced
The kernels of 3 fresh ears of corn, slightly boiled (or the equivalent in canned or frozen)
Juice and pulp of 1 large lemon
2 Tablespoons of Sunflower Oil
2 teaspoons pf Sea Salt
Boil stock over high heat
Measure out couscous and set in heat safe bowl
Pour hot stock over dry couscous
Set aside to cool
In a second bowl combine veggies and cheese
Add couscous to mixture while still warm
Mix in lemon juice, oil, and salt.
Stir thoroughly, cover and set in fridge for 1-5 hours.
Note 1: You can serve this right away, but it is also wonderful if it has some time marinate and I can never decide which way I prefer!
Note 2: If you find that your salad is slightly dry after it has set in the fridge for a few days, you might consider adding more lemon juice and just a tad more oil to refresh it.
Note 3: Make sure that the couscous/stock mixture is still a bit warm when you mix in the cheese and vegetables. The warmth helps to draw out the juices a bit and soften the cheese just the right amount.
Do you have a favorite summer salad? Leave me a link in the comments – I am always looking for new ones to try!
Happy Eating –