Couscous Summer Salad
Couscous Summer Salad, because juicy nectarines and avocados and mint and cucumbers and chickpeas and cherries and couscous and fresh sweet corn definitely go together, right?
Here’s who will especially enjoy this summer dream of a salad:
- Healthy-ish people, where you at
- People who like sweet-leaning salads
- People who like to NOT turn on the oven right now
- People who like anything-you-have-on-hand recipes
- People who eat juicy nectarines like their life depends on it
If any of these apply to you, you are in for a treat.
Couscous Salad Base:
- 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
- Combine the base ingredients in a bowl. Pour warm broth over everything and let stand until the
couscous is cooked, about 5 minutes.
- Toss everything together and season to taste!
This keeps for about a day as leftovers, although keep in mind that the leftovers will be softer than the day before, obviously. If you want to make this farther in advance for meal prep or something like that, just prep all the elements separately and toss together just before serving.