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Couscous Salad

I originally called this a "summer salad" because I was eating it all summer long, but then fall rolled around and I wasn't ready to let it go... so now it's just called a couscous salad. This is so good on its own, or you can spice it up and eat it as a dip with chips!

Serves: 4

Prep time: 5 minutes

Cook time: 15 minutes

Total Time: 20 minutes


  • 1/2 cup of corn, canned or fresh

  • 8 oz couscous

  • 2 cups of cherry tomatoes, halved

  • 1 avocado, cubed

  • 2 oz mozzarella balls, quartered

  • 3-4 leaves of basil, chopped

  • Italian dressing or balsamic - whatever you prefer


  1. On an oiled pan over medium-high heat, roast your corn until slightly browned - around 10 minutes and stirring often to prevent it from burning.

  2. Make couscous as instructed on your package

  3. Add couscous, cherry tomatoes, avocado, basil, mozzarella, roasted corn, and dressing. Mix together and enjoy!


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