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.
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.