Couscous Summer Garden Salad
This couscous summer salad is made with cherry tomatoes, cucumber, red bell peppers and arugula all tossed in a honey-lemon dressing seasoned with fresh mint! A light, refreshing and healthy side dish for dinner and gatherings. Served cold. Ready in just 20 minutes.
Servings 10 Servings
Calories 310kcal
Equipment
Ingredients
- 2 cups couscous
- 2 cups water more or less depending on package instructions
- 1 English cucumber diced (peel if desired)
- 1 ½ cups arugula
- 1 red bell pepper diced
- ¾ cup corn
- 12 cherry tomatoes halved
- 2 tablespoon fresh mint chopped
Dressing
- ¾ cup olive oil
- 1 tablespoon honey
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup lemon juice (about 2 ½ lemons)
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon brown mustard
- 3 teaspoon garlic paste
Instructions
- Cook couscous. Prepare couscous according to package directions then set aside to cool.
- Make dressing. Whisk together dressing ingredients in a small bowl.
- Prep vegetables. Wash and chop your veggies and herbs.
- Combine salad ingredients. In a large bowl, add cooked couscous, veggies, mint, and dressing. Toss to combine.
- Chill. Cover and ideally refrigerate for at least 1 hour before serving.
Notes
- You can use an English or regular cucumber.
- Try whole wheat couscous for a healthier option.
- Chilling not required but helps the flavors marinate and infuse into the couscous. For quick-serve, run couscous under cold water to cool, then assemble salad.
Nutrition
Serving: 1cup | Calories: 310kcal | Carbohydrates: 35g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 244mg | Potassium: 238mg | Fiber: 3g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 28mg | Calcium: 31mg | Iron: 1mg
