Mediterranean Couscous Salad

easy summer couscous salad on a white plate.

4.50 from 2 votes

Mediterranean Couscous Salad

Fresh Summer couscous salad with creamy avocado, cherry tomatoes and balls of mozzarella - a delicious side dish salad that goes fantastic with BBQs and lunches.

Prep Time20

Course: Pasta Recipes, Salad Recipes, Side Dishes

Cuisine: Mediterranean

Keyword: avocado, couscous

Servings: cups

Calories: 425kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

Make couscous

1 cup couscous cooked and cooled
1 cup water

Roast Corn

15 oz. corn canned or frozen, cooked and drained
2 tbsp cooking oil
salt and black pepper

Assemble Salad

½ pint grape tomatoes quartered
½ cup mozzarella balls
2 avocados cubed
½ cup Balsamic Dressing creamy*

Instructions

Cook Couscous

In a small saucepan, add 1 cup of water. Bring to a boil and add 1 cup couscous. Remove from heat and stir. Let stand for five minutes. Fluff with a fork and remove from pan to cool completely.

Summer Couscous Salad Prep

In a skillet, drained canned corn or drained and cooked frozen corn.
Cook over medium-high heat, until cooked the corn begins to brown. Remove from heat and remove from pan to cool completely.
Once cool, combine fluffy couscous, roasted corn, quartered tomatoes, Mozzarella cheese balls and diced avocados. Mix well.
Stir in Balsamic dressing and mix to evenly coat.
Serve couscous salad immediately or refrigerate until ready to serve.

Nutrition