Hey, y'all! During the summer months, we all want side dishes that are light and full of flavor. I'm excited to be bringing just that to y'all today with my Summer Couscous Salad. I know y'all are going to love it as much as I do!

Summer Couscous Salad

Summer Couscous Salad Ingredients

• 1 ½ c. dry pearl couscous
• 1 english cucumber, diced
• 8-10 mini sweet peppers, diced (red, yellow, or orange)
• 1 c. canned mandarin orange slices
• ⅓ c. extra virgin olive oil
• 3 tbsp. mandarin juice
• 1 tbsp. honey
• 1 tbsp. dijon mustard
• kosher salt, to taste
• black pepper, to taste

How to Make A Summer Couscous Salad

1. Cook pearl couscous according to package instructions.
2. Make the dressing. In a large bowl, mix together the extra virgin olive oil, mandarin juice, honey, dijon mustard, kosher salt, and black pepper. Season with additional salt and pepper to taste.
3. Once the couscous finishes cooking, add cooked pearl couscous, diced peppers, and diced cucumber into the large bowl with the dressing. Toss until fully coated. Fold in mandarin oranges. Refrigerate for 2-3 hours prior to serving.
4. Remove from the refrigerator and enjoy!

Pro Tips For Making This Recipe

1. Be sure to cook pearl couscous in accordance to the directions on the package. You will want all liquid absorbed prior to adding it to the salad.
2. Refrigerate for 2-3 hours prior to serving, as it will allow all of the flavors to combine.

Frequently Asked Questions

Other Recipes You'll Love

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3. Perfect Southern Cole Slaw

Summer Couscous Salad Recipe

Summer Couscous Salad

JC Phelps

Looking for a light side dish? Try my Summer Couscous Salad, which is delicious balanced with fresh flavors. You'll love it!

5 from 39 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 274 kcal

Ingredients

  

1x2x3x

• 1 ½ c. dry pearl couscous
• 1 english cucumber diced
• 8-10 mini sweet peppers diced (red, yellow, or orange)
• 1 c. canned mandarin orange slices
• ⅓ c. extra virgin olive oil
• 3 tbsp. mandarin juice
• 1 tbsp. honey
• 1 tbsp. dijon mustard
• kosher salt to taste
• black pepper to taste

Instructions

 

• Cook pearl couscous according to package instructions.
• Make the dressing. In a large bowl, mix together the extra virgin olive oil, mandarin juice, honey, dijon mustard, kosher salt, and black pepper. Season with additional salt and pepper to taste.
• Once the couscous finishes cooking, add cooked pearl couscous, diced peppers, and diced cucumber into the large bowl with the dressing. Toss until fully coated. Fold in mandarin oranges. Refrigerate for 2-3 hours prior to serving.
• Remove from the refrigerator and enjoy!

Notes

1. • Be sure to cook pearl couscous in accordance to the directions on the package. You will want all liquid absorbed prior to adding it to the salad.

• • Refrigerate for 2-3 hours prior to serving, as it will allow all of the flavors to combine.

Nutrition

Calories: 274kcalCarbohydrates: 39gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 27mgPotassium: 192mgFiber: 3gSugar: 3gVitamin A: 917IUVitamin C: 37mgCalcium: 20mgIron: 1mg

Keyword couscous salad, summer couscous salad

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC

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