The only cooking involved in this fresh, colorful salad is a quick boil of the couscous. Toss together the remaining ingredients with a simple lemon dressing and you have a great side for any warm weather gathering. Feel free to mix and match your favorite grains, trying different combinations, like farro or quinoa or a blend of a few—whatever fits your taste or what grain you have on hand in your pantry.

Strawberry Cucumber Couscous Salad

A refreshing summer salad that features nutty, chewy pearl couscous that is larger in size than the more familiar Moroccan variety. Feel free to choose either plain or multi-color pearl couscous or even a blend of grains for this sweet and crunchy side dish, perfect for outdoor barbecue season.

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Prep Time 25

Cook Time 10

Total Time 35

Course Salad, Side Dish

Servings 4 to 6 servings

Ingredients

Lemon Dressing

¼ cup lemon juice
1 tablespoon honey
2 teaspoon rice vinegar
1 teaspoon lemon zest
Salt and pepper
¼ cup olive oil

Salad

2 cups cooked pearl couscous plain, multi-color or a blend with other grains (see NOTE)
2 cups diced cucumber about 1/2-inch
2 cups stemmed,quartered strawberries
1 cup crumbled feta
1 medium ripe avocado peeled, pitted and diced
½ cup coarsely chopped toasted pecans
1/3 cup coarsely chopped fresh basil
3 tablespoons sliced green onions white and light green parts only

Instructions

To make the dressing: combine all dressing ingredients except olive oil. Slowly whisk in olive oil; season with more salt and pepper as desired and reserve.
After cooking couscous according to package instructions, drain and rinse under cold water to stop the cooking process. Spread couscous onto a lightly oiled rimmed baking sheet, cover loosely with plastic wrap and set aside while chopping remaining ingredients. Gently toss all salad ingredients, including couscous with ½ cup reserved lemon dressing. Season to taste with salt and pepper. Drizzle any remaining dressing on salad just before serving. Salad can be made up to 4 hours ahead; cover and refrigerate. Remove salad from refrigerator about a half hour before serving, toss and adjust seasoning to taste.
Makes 4 to 6 servings.

Notes

NOTE: Feel free to experiment with your favorite grains. When I make this salad I used either plain pearl couscous or a blended grain mix, including pearl couscous, orzo, garbanzo beans and quinoa.

Grace

God of true joy, bless our time with friends and family. Thank you for the gift of longer days full of sunshine and treasured down time. Thank you for the food we share with each other and lead us to ways we can share our abundance with those in need. In Jesus’ name we pray.

Amen.

Strawberry Cucumber Couscous Salad