Garden Fresh Pearl Couscous Salad

5 from 1 vote

Garden Fresh Pearl Couscous Salad

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.

Prep Time15

Cook Time20

Total Time35

Course: Salad, Side Dish

Cuisine: American

Keyword: easy recipe, potluck recipe, salad recipe, side dish recipe, summer recipe

Servings: Servings

Calories: 315kcal

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Equipment

cast iron skillet

Serving Bowl

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