Stone Fruit Summer Couscous Salad
User Reviews
4.9
48 reviews
Excellent
Stone Fruit Summer Couscous Salad
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This stone fruit summer couscous salad is a lovely lunch, BBQ potluck dish or light dinner to enjoy when it's warm out. Juicy stone fruit, couscous tossed with an herby lime dressing, grilled corn, feta and pistachios make this one incredible bowl.
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Ingredients
- 3 cups cooked couscous, 1.5 cups dry
- 2 to 3 ears of sweet corn on the cob
- 2 peaches, thinly sliced
- 1 cup cherries, pitted and sliced
- ⅓ cup crumbled Feta cheese
- ⅓ cup chopped roasted pistachios
- 3 tablespoons chopped fresh chives
cilantro lime vinaigrette
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons honey
- 1/4 cup fresh cilantro
- 2 garlic cloves, minced or pressed
- kosher salt and pepper
- Pinch crushed red pepper flakes
- 1/3 cup extra virgin olive oil
Instructions
- Cook the couscous according to package directions. You can prep this ahead of time and store it in the fridge. If you cook ahead, I like to toss with a drop of olive oil as it cools so it doesn’t stick together. You can also make the cilantro lime dressing a day ahead of time and share or whisk it right before suing.
- Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 10, turning them every 3 to 5 minutes. You could even use leftover grilled corn if you have it! Once the corn is grilled, let it cool slightly then cut it from the cob.
- Slice your peaches, cherries and chop some fresh herbs.
- Drizzle a few tablespoons (3 to 4) of the dressing into the couscous and toss it well. Top the couscous with the peaches, cherries, corn, feta, pistachios and fresh herbs. Drizzle with a bit more dressing and toss.
- Taste and season the couscous with some salt and pepper if needed. Serve with as much dressing as you’d like! This stays great in the fridge for a few days - as long as your fruit isn’t too over ripe!
cilantro lime vinaigrette
- In a blender or food processor, combine the lime juice, honey, garlic, cilantro, a big pinch of salt and pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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