Summer Couscous Salad Recipe
This summer couscous salad recipe is summer in a bowl. Turmeric pearl couscous, zucchini, summer squash, tomatoes, peppers, and onions...oh my! Fresh and delicious and ready in under 20 minutes!
Servings: 6
Calories: 33kcal
Ingredients
- 1 cup Dried Israeli Pearl Couscous I chose turmeric flavor; any type works. Yields 2 cups coooked
- 1 cup Water
- 1 Summer Squash Diced
- 1 Zucchini Diced
- ½ Green Pepper Diced
- 1 Red Bell Pepper Diced
- 1 cup Grape Tomatoes Cut in Half
- ¼ cup Red Onion Diced
Lemon Tarragon Dressing
- ¼ cup Lemon Juice 1-2 lemons (depending on size) roasted or raw.
- 1 medium Shallot
- 1 clove Garlic
- 3 teaspoons Dijon Mustard
- ½ cup Water
- 2 teaspoons Dried Tarragon or 6 fresh leaves
- 1 Tablespoon Fresh Basil Garnish
- 1 Tablespoon Fresh Parsley Garnich
Instructions
Cooking the Couscous
- Bring 1 cup of water or vegetable broth to a boil in a medium sauce pan.
- If using water, add ½ teaspoon of salt to the water.
- Stir in 1 cup of dried couscous, and stir.
- Reduce the heat to simmer and cover for 8-10 minutes. Cooking time may vary based on brand/type of couscous; see package directions).
- Drain and rinse in cold water until room temperature.
Lemon Tarragon Dressing
- Preheat the oven to 400 degrees.
- Cut 1-2 lemons (depending on size) in half.
- Remove the seeds with a knife.
- Place the lemons, cut size up, in a small baking pan.
- Place the clove of garlic in the center of one of the lemon halves.
- Roast in the oven for 10 minutes.
- Allow to cool slightly before juicing.
- Juice lemons into a blender cup and add the roasted garlic.
- Add the remaining ingredients.
- Blend until smooth; set aside.
Making the Salad
- Place the cooled couscous into a large bowl.
- Add the chopped vegetables.
- Toss with ¼ cup of dressing.
- Add more dressing if desired.
- Garnish with basil and parsley.
Video
Notes
- Cooking couscous in advance is not suggested unless you toss it with the dressing, or the couscous will dry out and get sticky.
- I suggest using a vegetable chopper to cut the vegetables quickly and uniformly as a shortcut.
- The summer couscous salad recipe can include various vegetables.
- If you don't like tarragon, I suggest using Lemon Basil Dressing.
- The dressing will last 5-7 days in the refrigerator.
- If using fresh tarragon, use 6 fresh tarragon leaves or 3 teaspoons of dried tarragon. Remember, dry herbs are much more potent in taste than fresh herbs.
Nutrition
Calories: 33kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 37mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1072IU | Vitamin C: 54mg | Calcium: 24mg | Iron: 1mg