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