Avocado Corn Couscous Salad

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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.




  • 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


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


  • 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


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!

Keywords: couscous salad, Israeli couscous salad