Contemporary Summer season Couscous Salad with Honey Lime Dressing

Each summer season I find yourself making this couscous salad on repeat. It has all the pieces I really like about summer season produce in a single bowl…candy peaches, juicy corn, crunchy cucumbers, contemporary herbs, and a shiny selfmade honey lime dressing that brings all the pieces collectively.

One in all my favourite elements is the short pickled jalapeños and pink onion. Don’t let the jalapeños scare you! As soon as they’re shortly pickled (which solely takes about 20 to half-hour), they lose most of their chunk and develop into shiny, tangy, and simply barely spicy. They add the right little kick with out overpowering the salad, and so they’re particularly scrumptious with the candy peaches. It’s a kind of taste mixtures that surprises individuals in one of the simplest ways.

I additionally love utilizing pearl (Israeli) couscous as a result of it provides the salad a hearty, satisfying texture with out feeling heavy. Toasting the couscous earlier than cooking provides a refined nutty taste that makes a giant distinction.

That is the type of salad that belongs at each summer season gathering. Serve it with grilled rooster, burgers, salmon, steak, or shrimp, pack it for picnics, carry it to potlucks, or get pleasure from it for lunch all through the week. It’s contemporary, colourful, and all the time one of many first dishes to vanish.

When you’re searching for a brand new summer season salad that’s slightly totally different from the standard pasta salad, give this one a attempt. I’ve a sense it’ll earn a everlasting spot in your warm-weather recipe rotation.

Components (with Useful Notes)

For the Fast Pickled Jalapeños & Purple Onion

• Jalapeño: Take away the seeds if you’d like even much less warmth. The short pickling mellows the pepper so it provides only a mild heat as a substitute of being overly spicy.
• Purple onion: Skinny slices soften as they pickle and add a candy, tangy chunk.
• Apple cider vinegar: Offers the greens a shiny, calmly candy tang.
• Sugar & kosher salt: Stability the vinegar and assist mellow the greens.
• Water: Softens the acidity so the pickled greens aren’t too sharp.

For the Salad

• Pearl (Israeli) couscous: Its chewy texture makes the salad hearty and satisfying. Toast it first for additional taste.
• Candy corn: Contemporary summer season corn is greatest. Charring it provides smoky sweetness that pairs fantastically with the peaches.
• Peach: Select a ripe however nonetheless barely agency peach so it holds its form within the salad.
• Bell pepper: Purple, orange, or yellow all work effectively and add sweetness and crunch.
• Cucumber: Provides cool, crisp texture. English or Persian cucumbers are nice as a result of they’ve fewer seeds.
• Feta cheese: Provides a creamy, salty end that balances the candy fruit.
• Contemporary cilantro: Provides brightness and contemporary taste.
• Contemporary mint: Makes the salad style additional contemporary and summery.

For the Honey Lime Dressing

• Olive oil: Use a good-quality additional virgin olive oil.
• Contemporary lime juice: Freshly squeezed is greatest for shiny taste.
• Honey: Balances the acidity and enhances the peaches.
• Garlic: Contemporary garlic provides the dressing simply sufficient savory taste.
• Kosher salt & black pepper: Season to style.

The way to Retailer

• Retailer leftover salad in an hermetic container within the fridge for as much as 3 days.
• The flavors proceed to develop because it sits, making leftovers scrumptious for lunch. If the couscous absorbs among the dressing, add a small drizzle of olive oil and a squeeze of contemporary lime juice earlier than serving to freshen all the pieces up. When you’re making the salad forward for a celebration, you may as well stir in slightly additional mint and cilantro simply earlier than serving.

Salads

Summer season Couscous Salad

This colourful Summer season Couscous Salad is full of pearl couscous, candy peaches, charred corn, crisp greens, feta, contemporary herbs, and fast pickled jalapeños and pink onion, all tossed in a shiny honey lime dressing. It is the right summer season aspect dish for cookouts, picnics, potlucks, and straightforward weeknight dinners.

For the pickled jalapeño and pink onion:

• 1 jalapeño thinly sliced and seeded
• 1/4 cup thinly sliced pink onion
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 teaspoons granulated sugar
• 1/2 teaspoon kosher salt

For the salad:

• 8 oz pearl couscous, Israeli couscous
• 1 ear candy corn, husked
• 1 giant peach, diced (about 1 cup)
• 1 pink or yellow bell pepper, seed and diced
• 1 cup diced cucumber
• 1/3 cup feta cheese
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 teaspoons honey
• 1 clove garlic, minced
• Kosher salt and pepper, to style

• Pickle the Jalapeño & Onion: In a small jar or bowl, mix the jalapeño, pink onion, apple cider vinegar, water, sugar, and salt. Stir till the sugar and salt dissolve. Let sit for no less than 20 to half-hour whilst you put together the salad.

• Toast & Cook dinner the Couscous: Warmth 1 tablespoon olive oil in a medium saucepan over medium warmth. Add the pearled couscous and cook dinner, stirring ceaselessly, for two to three minutes, or till calmly toasted and aromatic. Add water in accordance with the package deal instructions and produce to a boil. Cook dinner till tender. Drain any extra water, if wanted, and let cool.

• Char the Corn: Char the corn on a grill, grill pan, or immediately over a gasoline flame till calmly blackened in spots. Let cool, then lower the kernels off the cob.

• Make the Dressing: In a small bowl or jar, whisk collectively the olive oil, lime juice, honey, garlic, salt, and pepper till clean.

• Assemble the Salad: In a big bowl, mix the cooled couscous, corn, peach, bell pepper, cucumber, feta, cilantro, and mint. Drain the pickled jalapeño and pink onion and add them to the salad.

• Toss & Serve: Pour the dressing over the salad and toss till evenly coated. Style and season with salt, if needed. Serve instantly or chill till able to serve.

• Toasting the pearl couscous provides additional taste and is price the additional jiffy.
• The short pickled jalapeños are usually not overly spicy. Pickling mellows their warmth in order that they add only a refined kick that pairs completely with the candy peaches.
• Don’t skip the short pickled pink onion and jalapeños, they’re simple to make and add shiny, tangy taste that makes the salad stand out.
• Contemporary corn is greatest throughout summer season, however frozen corn (thawed and charred in a skillet) works when contemporary isn’t accessible.
• Use ripe however barely agency peaches for one of the best texture.
• This salad tastes nice served chilled or at room temperature.
• If making forward, wait so as to add the herbs till simply earlier than serving for the freshest taste.
• Retailer leftover salad in an hermetic container within the fridge for as much as 3 days.

Energy: 283kcal, Carbohydrates: 39g, Protein: 7g, Fats: 9g, Saturated Fats: 2g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 7g, Ldl cholesterol: 7mg, Sodium: 300mg, Potassium: 217mg, Fiber: 3g, Sugar: 7g, Vitamin A: 907IU, Vitamin C: 33mg, Calcium: 65mg, Iron: 1mg

Key phrases corn, couscous, couscous salad, cucumber, peach

Have you ever tried this recipe?

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Variations

• Add grilled rooster for an entire meal.
• Toss in grilled shrimp or salmon for additional protein.
• Swap the peaches for nectarines or contemporary mango.
• Add sliced avocado simply earlier than serving.
• Stir in chickpeas or white beans to make it extra filling.
• Use basil as a substitute of mint for a special contemporary herb mixture.
• Add toasted pistachios or pepitas for additional crunch.
• Swap the feta for contemporary mozzarella pearls or creamy goat cheese.

Serving Solutions

This contemporary couscous salad pairs effectively with absolutely anything on the grill, making it a straightforward aspect dish for summer season meals and entertaining. Listed here are a number of favourite methods to serve it:

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