pasta salad/ salad

Avocado Corn Couscous Salad

This Avocado Corn Couscous Salad is simple and delicious! Made with pearl couscous, roasted corn, avocado, fresh tomatoes, cucumbers, herbs and bocconcini cheese. Tossed in a tangy dressing.

If you’re looking for a fresh and flavourful side dish for your next picnic, summer dinner, lunch or barbecue, this Avocado Corn Couscous Salad is it!  This recipe is easily doubled so it’s perfect for potlucks and parties too.

a top down view of a bowl of Avocado Corn Couscous Salad. the salad is sitting on a green napkin, a white and green checker napkin. next to the bowl is a gold spoon

Pearl Couscous

Also known as Israeli couscous. This couscous is actually tiny balls of pasta that is often used as a substitute for rice, but is PERFECT in salads and as a tasty side dish.  When cooked it’s chewy and takes on the wonderful flavours from the sauces and dressings it’s paired with.

a top down view of half of a bowl of Avocado Corn Couscous Salad. the salad is sitting on a green napkin, a white and green checker napkin. next to the bowl is a gold spoon

Perfect in salads.

Especially salads loaded with fresh vegetables!  The chewiness of the couscous is a nice balance against crunchy and flavourful seasonal veggies like corn, tomatoes and cucumbers.

a top down view of half of a bowl of Avocado Corn Couscous Salad. the salad is sitting on a green napkin, a white and green checker napkin. next to the bowl is a gold spoon

Couscous Salad Recipe Tips:

  • Yes, roast/toast the corn!  This extra (and easy) step makes the corn extra flavourful!  Trust me.
  • Water or Broth? Both work well. Vegetable broth does add nice extra flavour though.
  • Don’t like cilantro? No problem, use fresh chopped basil instead!
  • Options:  Feel free to add your favourite vegetables to this salad, this recipe is very versatile.
    • Here are some ideas: bell peppers, chopped snap peas, broccoli and even cauliflower
  • How long does this salad last?  This salad will last at least 3 days, covered tightly in the fridge. Just give it a good stir before each time you serve it. And an extra splash of balsamic vinegar will freshen this salad up nicely.
  • Make Ahead: This salad can easily be made a day ahead, but I would add the avocado later…add it right before serving so that it doesn’t brown.
  • Couscous Make Ahead Tip: If you are having couscous as a side dish at dinner, just make a little extra and use it to make this salad the next day!  It’s a great way to use up leftovers.
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Avocado Corn Couscous Salad


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Resting Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

This Avocado Corn Couscous Salad is simple and delicious! Made with pearl couscous, roasted corn, avocado, fresh tomatoes, cucumbers, herbs and bocconcini cheese. Tossed in a tangy dressing.


Ingredients

Scale

Couscous:

  • 1 1/4 cup pearl couscous (also called Israeli couscous)
  • 1 3/4 cup water or broth (vegetable broth adds great flavour)
  • 1 tbsp butter

Dressing:

  • 1/4 cup sweet white wine vinegar
  • 1 tbsp balsamic vinegar
  • 2 tsp grainy Dijon mustard
  • salt and pepper, to taste

Salad:

  • 1341 mL can of corn (plus 1 tbsp butter…see instructions below)
  • 1 avocado, chopped
  • 1 cup mini tomatoes, sliced
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro
  • 1500mL container of mini bocconcini cheese

Instructions

First make the pearl couscous.

  1. Bring the water or broth to a boil.
  2. Then add the butter, and stir until it is melted.
  3. Add the couscous, bring back to a boil, then reduce the heat and simmer, covered, for 10 minutes.  Stir a few times.
  4. Then remove from the heat and let cool.  You can make the dressing while it cools.
  5. Fluff up with a fork before adding the dressing and salad ingredients.

Make the dressing:

  1. Combine all of the ingredients to make the dressing.  Mix well then set aside.

Roast the Corn:

  1. In a small skillet, melt 1 tbsp of butter.
  2. Add the corn and cook over medium heat until the corn looks lightly toasted.
  3. Set aside to cool.

Putting it all together:

  1. Prepare the salad ingredients: chop the avocado, slice the tomatoes, slice the green onions, and chop the cilantro.
  2. Fluff the cooled couscous with a fork.
  3. Then add the vegetables, mini bocconcini cheese and dressing to the couscous.
  4. Toss.
  5. Let rest for about 15 minutes to 1 hour.
  6. Enjoy!
  • Category: Salad

Keywords: couscous salad, Israeli couscous salad

More Delicious Couscous Recipes to Try:

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Have a delicious day!

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