Best 4 Summer Garden Couscous Salad Recipes

Indulge in the vibrant flavors of summer with this refreshing and colorful garden couscous salad. Bursting with fresh vegetables, herbs, and a tangy dressing, this dish is a perfect side or main course for any occasion. The combination of sweet cherry tomatoes, crisp cucumber, crunchy bell peppers, aromatic basil, and tender couscous creates a delightful texture and flavor profile.

With three variations included - a classic vinaigrette dressing, a creamy lemon-tahini dressing, and a spicy harissa dressing - this recipe offers something for every palate.

1. **Classic Vinaigrette Dressing**: This simple yet flavorful dressing enhances the natural flavors of the vegetables without overpowering them. The balance of olive oil, vinegar, Dijon mustard, and herbs creates a light and tangy dressing that complements the salad perfectly.

2. **Creamy Lemon-Tahini Dressing**: For a richer and more decadent dressing, try the creamy lemon-tahini dressing. Made with tahini, lemon juice, Greek yogurt, and a touch of honey, this dressing adds a creamy and tangy twist to the salad.

3. **Spicy Harissa Dressing**: If you enjoy a bit of heat, the spicy harissa dressing is a must-try. Made with harissa paste, olive oil, lemon juice, and honey, this dressing adds a vibrant and spicy kick to the salad.

No matter which dressing you choose, this garden couscous salad is sure to be a hit at your next gathering or as a light and healthy meal option.

Check out the recipes below so you can choose the best recipe for yourself!

COUSCOUS SUMMER SALAD

Couscous Summer Salad image

Couscous Summer Salad! Spiced couscous, juicy nectarines, crunchy cucumber, avocado, chickpeas, cherries, sweet corn, and mint. It's sunshine in a bowl!

Provided by Lindsay

Categories Dinner

Time 20m

Number Of Ingredients 16

Ingredients

1 cup couscous (uncooked)
1/2 cup dried cherries
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 cups chicken or veggie broth, warm
salt and pepper
1 can chickpeas, rinsed and drained
2 pieces of fresh sweet corn, kernels cut off the cob
2 nectarines or peaches, diced
1 cucumber, diced
1 avocado, cut into chunks
1/4 red onion, finely diced
1/2 cup pepitas, sunflower seeds, or something crunchy
2 cups arugula or spinach
parsley / mint / basil / any herbs, really
lemon juice, honey, olive oil for dressing

Steps:

Combine couscous, cherries, cumin, coriander, and salt and pepper in a bowl. Pour warm broth over everything and let stand until the couscous is cooked, about 5 minutes. Let it cool.
Toss everything together and season to taste!

Nutrition Facts : Calories 466 calories, Sugar 20 g, Sodium 230.9 mg, Fat 20.3 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 63.3 g, Fiber 8.9 g, Protein 13.1 g, Cholesterol 0 mg

SUMMER COUSCOUS SALAD

Summer Couscous Salad image

Provided by Food Network

Categories side-dish

Time 35m

Yield about 6 cups

Number Of Ingredients 10

Ingredients

1 cup pearl couscous
1 small red onion
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 zucchini, cut into strips
1/4 cup lemon juice
2 tablespoons fresh parsley
1 teaspoon white wine vinegar
1 cup arugula
1 (8-ounce) package goat cheese, chilled and crumbled

Steps:

Cook the pearl couscous according to the package instructions and set aside.
Preheat the oven broiler.
Cut thin rings of the onion and cook in a skillet in 2 tablespoons of the olive oil over medium heat until caramelized, about 20 minutes.
Toss the other 2 tablespoons of olive oil and a pinch of salt and freshly ground black pepper with the zucchini on a baking sheet and broil for about 5 minutes until cooked through and charred slightly.
Add the zucchini and onion to the cooked couscous. Next, add in the lemon juice, parsley, white wine vinegar, arugula, goat cheese and some salt and pepper and toss to fully combine.

SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD

Sunny's Simple Summertime Couscous Salad image

Provided by Sunny Anderson

Categories side-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 teaspoon honey
2 tablespoons orange juice
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
6 tablespoons olive oil
1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn

Steps:

Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.

SUMMER COUSCOUS SALAD

Summer couscous salad image

Capture the flavours of summer in this simple, hearty couscous salad. With fried halloumi, vine tomatoes and courgettes, it's perfect for an al fresco lunch

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 40m

Number Of Ingredients 12

Ingredients

250g couscous
250ml vegetable stock , boiling
400g can chickpeas , drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgette , sliced on the slant
300g small vine-ripened tomatoes , halved
250g pack halloumi cheese , thickly sliced and then halved lengthways
125ml olive oil
3 tbsp lime juice
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Steps:

Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.
Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.
If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Nutrition Facts : Calories 721 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.86 milligram of sodium

Tips:

For the best flavor, use fresh, ripe vegetables.
If you don't have any zucchini, you can substitute another type of summer squash, such as yellow squash or pattypan squash.
If you don't have any fresh mint, you can use dried mint instead. However, be sure to use only a small amount, as dried mint is more concentrated than fresh mint.
If you don't have any feta cheese, you can substitute another type of cheese, such as goat cheese or crumbled blue cheese.
To make the salad ahead of time, simply combine all of the ingredients except for the dressing. Store the salad in the refrigerator for up to 24 hours. When you're ready to serve, whisk together the dressing ingredients and toss with the salad.

Conclusion:

This summer garden couscous salad is a delicious and refreshing side dish that is perfect for any summer gathering. It is packed with fresh vegetables, herbs, and feta cheese, and is tossed in a light and flavorful dressing. The salad is easy to make and can be prepared ahead of time, making it a great option for busy weeknights.