5.0 from 36 votes
Lemony Mediterranean Couscous Salad
This Mediterranean Couscous Salad combines pearl pasta, crisp cucumbers, juicy tomatoes, tender corn and ribbons of fresh spinach to create a healthy, delicious salad. A sunny lemon dressing and lots of fresh herbs take it over the top!
Prep Time
40 mins
Cook Time
40 mins
Servings: 12 servings
Calories: 159 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the couscous:
- 8 ounces Israeli couscous also called pearl pasta
- 4 cups chicken broth
- 4 cups water
For the dressing:
- ¼ cup extra virgin olive oil
- finely grated zest from 1 medium-size lemon
- 2 tablespoons fresh lemon juice
- 1 medium clove garlic finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad:
- 4 ears fresh corn
- 8 cups (5 ounces) baby spinach finely sliced
- 1 medium seedless english cucumber halved (or quartered, if large) and sliced ¼-inch thick
- ½ medium red onion thinly sliced in wedges (optional)
- 2 medium-size tomatoes (cut in bite-sized pieces) (or 2 cups cherry or grape tomatoes)
- 1 cup finely chopped cilantro (or parsley)
- ½ cup finely chopped fresh dil
Instructions
For the couscous:
- In a medium-large pot, bring chicken broth and water to a rolling boil. Add couscous and return to a boil, then reduce to a steady low boil and cook for 7-8 minutes or until al dente.
- Drain well and transfer to a bowl. Drizzle lightly with olive oil and stir to combine. Set aside to cool. Stir occasionally to facilitate cooling and to keep the pasta from sticking together.
Cup of Yum
For the dressing:
- Combine all ingredients in a jar and shake well.
For the corn:
- Place the 4 ears of corn in the microwave and cook on high power for 6 minutes. Remove from microwave with a potholder or oven mitt and set aside until cool enough to handle.
- Cut about an inch off of the stalk end of the corn, then peel back the husks and silk from the top and discard. Pull off any remaining silk strings.
- Lay one ear of corn on a cutting board and, with a sharp knife, cut a strip of kernels off of one side. Place cut side down and continue to cut and rotate until all the corn is removed. Repeat with the other 3 ears of corn. Drizzle corn lightly with olive oil and set aside to cool.
For the salad:
- Combine all ingredients except the dressing in a large bowl. Toss to combine. Drizzle with 3-4 tablespoons of the dressing and toss again. Serve extra dressing at the table. Serve at room temperature.
Notes
- See Café Tips above for more detailed instructions and tips.
- Recipe adapted from Recipe Tin Eats.
Nutrition Information
Serving
1cup
Calories
159kcal
(8%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
418mg
(17%)
Potassium
400mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2370IU
(47%)
Vitamin C
20mg
(22%)
Calcium
44mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 159
% Daily Value*
| Serving | 1cup | |
| Calories | 159kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 418mg | 17% |
| Potassium | 400mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2370IU | 47% |
| Vitamin C | 20mg | 22% |
| Calcium | 44mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.