Summer Couscous Salad
I think couscous is a highly underestimated pasta. It’s delicious! The best part, it retains so much flavor. Any time I cook couscous, I prepare it with chicken stock. Now typically when you prepare pasta, you should cook it in salted boiling water. Couscous is different because it actually absorbs the liquid you’re cooking it in. That means it absorbs the flavor you’re cooking it in as well!
I love this couscous salad because it is only dressed with lemon. It still comes out incredibly flavorful because it’s cooked in chicken stock! It’s fun to include any of your favorite summer veggies, but I really like it Mediterranean style.
Alyssa Raymond and I whipped up this quick and easy recipe for the 4th of July. It’s perfect for your outdoor BBQ because it’s light, refreshing, and doesn’t include any heavy mayo-based or dairy-based dressings. You can make it ahead and of time and store it in the fridge. You can serve it at room temperature or cold. You can even make this an entrée by adding more veggies and some grilled chicken or shrimp!
Summer Couscous Salad
Ingredients
- 1 cup couscous
- 2 cups chicken stock
- 1 tbsp kosher salt
- 1 lemon zested and juiced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 bunch green onion, chopped
- 1 pint cherry tomatoes, cut into quarters
- 6 slices hard salami, cut into slivers
- 1 4 oz container feta cheese
Instructions
- Bring chicken stock to a boil in a medium sauce pot. Once boiling, add kosher salt and lemon zest, and couscous. Stir couscous to combine. Cover with lid and remove from heat. Let couscous sit for 5 minutes. Remove lid and fluff couscous with a fork.
- Transfer couscous to a large bowl. Toss with lemon juice, and allow couscous to cool slightly.
- Add remaining ingredients and toss until well combined. Enjoy immediately or store in an air tight container in the fridge.