Summer Couscous Salad


  • 1 cup Israeli couscous
  • 1 TBSP Pepper
  • 1 TBSP Garlic Powder
  • 1½ cup Low Sodium Chicken Broth (use vegetable stock to make this dish vegan)
  • 20 cherry tomatoes
  • 1 avocado
  • 2 ears of corn, shucked and cleaned
  • ½ cup basil
  • 2 Clementine Oranges
  • ½ lemon
  • 1½ TBSP Rice Wine Vinegar
  • 1½ TBSP Olive Oil
  • 1½ TBSP Dijon Mustard


  1. Add water to a large pot over high heat. Bring to a boil and then add corn. Cook until tender, about 10-12 min. Remove from water and let cool.
  2. Meanwhile, in a small pan, add 1½ cup of chicken broth, pepper and garlic powder. Bring to a boil and add couscous. Cover and lower heat to low and let simmer until al dente, about 12 minutes.
  3. Make dressing. In a small bowl, squeeze juice out of lemon and clementines. Add vinegar, oil and mustard. Whisk together until evenly combined. Set aside.
  4. Halve cherry tomatoes, slice avocado into cubes and roughly chop basil. Hold corn upright and run a large knife down the side to remove corn kernels.
  5. Add corn,tomatoes, basil,avocado and dressing to couscous. Mix until combined. Either serve or refrigerate and serve cold.

Recipe and Photo: Foodista / CC BY

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