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A wooden spoon holds a serving of Summer Couscous Salad with corn, zucchini, red peppers, and crumbled cheese.
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Summer Couscous Salad

This colorful Israeli couscous salad is packed with summer veggies, feta, and a quick tangy vinaigrette. Its great for lunch, meal prep, or as a side dish for your next BBQ.
Course Salad, Side
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 4
Calories 443kcal
Author Kylee Ayotte

Equipment

Ingredients

  • 1 large zucchini chopped
  • 1 red bell pepper diced
  • 1/2 cup fresh basil roughly chopped
  • 2 cloves garlic minced
  • 1 cup Israeli couscous
  • 1 tablespoon olive oil
  • 15 ounce can corn drained
  • Salt and pepper to taste
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup sundried tomatoes oil-packed and drained, chopped
  • 3/4 cup feta cheese crumbled

Instructions

  • Get prepped. Chop 1 large zucchini, dice 1 red bell pepper, and roughly chop the 1/2 cup fresh basil. Mince 2 cloves garlic.
  • Cook the couscous. Cook 1 cup Israeli couscous according to package directions. Drain and let it cool slightly so it does not steam the herbs.
  • Cook the vegetables. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the zucchini and red bell pepper and cook for about 5 minutes, stirring occasionally, until softened. Add 15 ounce can corn and cook for 2 more minutes. Season with Salt and pepper, then take it off the heat.
  • Make the dressing. Whisk together 3 tablespoons red wine vinegar, 3 tablespoons olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepperuntil well combined.
  • Assemble the salad. In a large bowl, combine the couscous, sautéed vegetables, basil, and1/3 cup sundried tomatoes. Pour the dressing over and toss to combine. Sprinkle 3/4 cup feta cheese over the top and gently toss again.
  • Serve or chill. Serve right away, or refrigerate for 30 minutes for a chilled version.

Notes

  • Let the couscous cool a few minutes before mixing so the basil stays fresh.
  • Drain the sundried tomatoes really well so the salad does not get oily.
  • Taste after adding feta - it adds salt fast.
  • Chill for 30 minutes if you want the flavors to pop more.
  • Cut the zucchini into small pieces so it cooks quickly and mixes evenly.
  • If the salad feels dry after chilling, add a small splash of olive oil and toss.

Nutrition

Calories: 443kcal | Carbohydrates: 58g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 746mg | Potassium: 720mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1269IU | Vitamin C: 53mg | Calcium: 42mg | Iron: 2mg
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