This Pearl Couscous Summer Salad is one of those recipes that feels right at home on a warm summer day. Tender pearl couscous is tossed with sweet corn, juicy tomatoes, fresh basil, scallions, and cheese, then finished with a simple lemon and garlic vinaigrette.
What makes this salad extra special is the quick char on the fresh corn. Just a few minutes in a hot skillet gives the kernels a little smoky flavor while keeping that wonderful sweetness we love about fresh summer corn. Add the bright lemon dressing and fresh basil, and you have a side dish that is both simple and full of flavor.
This is a wonderful salad to make when the garden is producing.
It makes a nice side dish for grilled chicken, burgers, or steak, but it is hearty enough to enjoy for a light lunch, too. I especially like that it can be served right away at room temperature or chilled for a while so the flavors have time to come together.
Why You’ll Love This Summer Salad
- Fresh summer flavors. Sweet corn, garden tomatoes, and fresh basil make this salad taste like summer.
- A little something different. Pearl couscous gives it a hearty texture without making the salad feel heavy.
- Easy to make ahead. Letting the salad chill for 30 minutes gives the flavors time to mingle.
- Perfect for gatherings. It travels well and makes a colorful addition to a summer cookout or potluck.
- Easy to customize. Use fresh mozzarella pearls or feta, depending on what you have on hand.
Garden Fresh Pearl Couscous Salad
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Equipment
Ingredients
For the Couscous
- 1 Tablespoon Extra-Virgin Olive Oil
- 1½ Cups Pearl Couscous Uncooked Dry
- 2¼ Cups Chicken Broth
- Pinch Salt
For the Salad
- 2 Cups Sweet Corn fresh sweet corn kernels, cut from 2–3 ears
- 1½ Cups Cherry Tomatoes or grape tomatoes, halved
- 3 Whole Scallions (green onions), very thinly sliced
- ½ Cup Mozzarella cut up or Pearls or crumbled feta cheese
- ½ Packed Cup Fresh Basil Leaves roughly chopped
For the Lemon Vinaigrette
- 2 Tablespoons Extra-Virgin Olive Oil
- 2 Tablespoons Lemon Juice fresh is best
- 2 Cloves Garlic minced
- Salt to taste
- Black Pepper to taste
Instructions
- Cook the couscous. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the dry pearl couscous and toast for 2–3 minutes, stirring constantly, until fragrant and lightly golden.1 Tablespoon Extra-Virgin Olive Oil, 1½ Cups Pearl Couscous
- Add the broth. Pour in the chicken broth and add a pinch of salt. Bring to a boil. Reduce the heat to low, cover, and simmer for 10–12 minutes, or until the broth has been absorbed and the couscous is tender.2¼ Cups Chicken Broth, Pinch Salt
- Cool the couscous. Transfer the cooked couscous to a large mixing bowl and let it cool completely. Cooling the couscous before adding the cheese and basil helps keep the cheese from melting and the basil from wilting.
- Char the corn. Wipe out the saucepan or heat a separate skillet over medium-high heat. Add the fresh corn kernels. Cook for 4–5 minutes, stirring occasionally, until the corn is tender and develops a few lightly charred spots. Remove from the heat and let cool.2 Cups Sweet Corn
- Make the vinaigrette. In a small bowl or jar, combine the 2 tablespoons olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk until well combined.2 Tablespoons Extra-Virgin Olive Oil, 2 Tablespoons Lemon Juice, 2 Cloves Garlic, Salt, Black Pepper
- Combine the salad. Add the cooled corn, tomatoes, scallions, mozzarella or feta, and fresh basil to the cooled couscous.1½ Cups Cherry Tomatoes, 3 Whole Scallions, ½ Cup Mozzarella, ½ Packed Cup Fresh Basil Leaves
- Add the dressing. Pour the lemon vinaigrette over the salad. Gently fold everything together with a spatula until evenly coated.
- Chill and serve. Serve immediately at room temperature, or cover and refrigerate for about 30 minutes before serving. Chilling gives the flavors extra time to come together.
Notes
Tips for Making This Salad
Let the couscous cool first. Don’t rush this step. Cooling the couscous keeps the cheese from melting and helps the fresh basil stay bright and flavorful. Toasting the couscous. Those few minutes in the saucepan add a subtle nutty flavor and give the couscous a little more depth. Give the corn some color. You’re not trying to completely cook the corn in the skillet. A little char adds a wonderful smoky flavor that pairs beautifully with the sweet corn. Taste before serving. Depending on the chicken broth and cheese you use, you may want to add a little more salt, pepper, or lemon juice before serving. Refrigerate to Salad. I like giving it a little time in the refrigerator. The couscous absorbs some of the lemony dressing, while the tomatoes, basil, corn, and cheese have time to mingle. The result is a flavorful summer salad that gets even better after it sits for a bit. Tip: If the salad has been refrigerated and seems a little dry before serving, give it a gentle toss and add a small splash of lemon juice or olive oil.Nutrition
Variations
This is an easy recipe to change depending on what you have growing in the garden or what is in the refrigerator.
- Add diced cucumber for extra crunch.
- Toss in some finely chopped red onion instead of scallions.
- Try fresh parsley or a combination of parsley and basil.
- Use feta for a tangier flavor or mozzarella pearls for a milder, creamier bite.
- Add diced avocado just before serving.
- For a heartier meal, add leftover grilled chicken.
How to Store
Store leftover pearl couscous salad in a covered container in the refrigerator for up to 3 days.
The salad may absorb some of the dressing as it sits. If it seems a little dry before serving, add a small splash of lemon juice or olive oil and gently toss.
Freezing is Not recommended. The fresh vegetables, herbs, and cheese will lose their texture when frozen and thawed.
A Fresh Taste of Summer
There is something wonderful about a recipe that makes the most of simple summer ingredients. Fresh corn, garden tomatoes, basil, and scallions don’t need much to turn into something delicious.
This Pearl Couscous Summer Salad is easy enough for a weeknight meal but pretty enough to take along to a summer gathering. And when those garden vegetables are at their peak, it is a delicious way to enjoy a little taste of summer in every bite.
My family loved this!