4th of July is right around the corner and this couscous salad would be the perfect side dish to bring or make for all the festivities! It is such a fresh side dish and I could eat it for five meals straight... it is that good!
If you plan on making this recipe a day before (which you absolutely can!), I would wait to add the avocado until right before you serve. I also sometimes leave the avocado on the side so if there are leftovers, then the avocados don't brown in the dish and I can just add fresh avocado to individual portions. This easy recipe would also be a great side dish for lunches throughout the week!
FAQ
Q. Can you eat couscous cold?
A. You can eat couscous hot or cold. I actually prefer this recipe cold!
Q. Is couscous similar to rice?
A. Many people think that couscous is similar to rice but it is a type of pasta. It is a pasta that is made from semolina flour and water. If you are having trouble finding couscous at the grocery store check the pasta aisle and also the grain aisle next to the rice!
Q, What can I add to couscous for extra flavor?
A. My favorite trick is to cook the couscous in chicken broth instead of water. You can also add lemon zest or juice or soft herbs like basil and parsley.
Avocado and Corn Couscous Salad
Ingredients
- 2 cups uncooked pearl couscous Israeli couscous
- 2.5 cups low sodium chicken broth
- salt and pepper to taste
- 12 ounces frozen sweet corn
- 2 tablespoons olive oil
- ½ red onion diced
- 8 ounces fresh mozzarella pearls
- 2 avocados diced
Dressing
- ½ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
- Cook the couscous according to package instructions using chicken broth instead of water and add a tablespoon of oil to the saucepan.
- While the couscous is cooking, sautee the frozen corn in 1 tablespoon olive oil and salt and pepper to add extra flavor.
- Once the couscous is cooked and the corn is sauteed, add all the ingredients to a large mixing bowl and combine.
- Whisk together olive oil, lemon juice, red wine vinegar, and salt and pepper until dressing is well mixed. Pour over the couscous salad and stir until well combined.
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