Summer Couscous Salad with Cilantro Lime Vinaigrette
Who wants to be stuck inside cooking when you could be outside soaking in some sun? Today’s easy Summer Couscous Salad has the best of summer’s produce, including nectarines/peaches, tomatoes, sweet corn, cucumbers, dried cherries, plus chewy pearled couscous and chickpeas for protein. It’s the perfect recipe for those days when you’ve just hit up the farmer’s market and you subsequently find yourself with enough fresh vegetables and fruits to feed a small army.
The dressing is a simple 5-minute vinaigrette with lots of cilantro, freshly squeezed lime juice, extra virgin olive oil, apple cider vinegar, garlic, and a little maple syrup to balance out the tartness and acidity. Toss everything in your blender, give it a whirl, and you’re good to go! For me, having a dressing I’m excited to eat makes all the difference in my salad consumption.
Aaron and I have been enjoying this recipe for lighter lunches and dinners, but of course it would make a great, nutritionally-balanced side dish as well. I’m thinking summer picnics, as a plant-forward option for friends’ BBQs…it’s a salad that’s as delicious as it is beautiful and definitely customizable to whatever summer produce is looking good at the market near you!
Summer Couscous Salad with Cilantro Lime Vinaigrette
Summer Couscous Salad with Cilantro Lime Vinaigrette
Serves: 6-8
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
This fresh summer couscous salad has all of your favorite produce, including nectarines, tomatoes, sweet corn, and cucumbers, plus chickpeas for protein. It's tossed in a refreshing 5-minute cilantro lime vinaigrette—perfect for easy dinners, lunches, and summer picnics!
Cuisine: Vegan Servings: 6-8
Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins
This fresh summer couscous salad has all of your favorite produce, including nectarines, tomatoes, sweet corn, and cucumbers, plus chickpeas for protein. It's tossed in a refreshing 5-minute cilantro lime vinaigrette—perfect for easy dinners, lunches, and summer picnics!
Instructions
- Make the dressing: Add the cilantro, olive oil, lime juice, vinegar, maple syrup, and garlic to a blender. Blend on high speed until smooth (about 30-60 seconds). Season with salt and pepper to taste. Transfer to a large mixing bowl and set aside to let the flavors combine.
- Cook the couscous according to the package directions (it should be al dente). Drain and rinse under cold water to cool it.
- Assemble the salad: To the large mixing bowl, add the couscous and toss to evenly coat in the dressing. Add the chickpeas, nectarine (or peach), cherry tomatoes, corn, cucumber, dried cherries, and red onion. Toss to combine and season with salt and pepper to taste.
Notes [2]
Store leftovers in a covered container in the fridge. They’ll keep for 1-2 days, although the couscous will get softer as it absorbs the dressing.
To make this salad in advance, make the dressing and prep all of the salad ingredients separately, then toss together just before serving.
Copyright © 2023 Amanda Maguire for Pickles & Honey
