CousCous Salad

This couscous salad is full of flavor and so easy to make. It's a perfect side dish to so many meals. You'll love it!

4.78 from 9 votes

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Course: Side Dish

Cuisine: American

Diet: Vegan

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: cups

Calories: 270kcal

Author: Michelle

Heat stock to steaming but not boiling in saucepan.
While this heats, add olive oil to a different hot pan. Add onion and cook 2 minutes while you chop tomatoes.
2 tablespoons olive oil, 1/2 cup chopped onion
Add tomatoes and chop garlic, then add it. Add couscous, and stir 2 minutes while it toasts.
2-3 tomatoes, 2 cloves garlic, 1 cup couscous
Pour hot stock atop couscous. Add salt and parsley, and cover pot to simmer for 8-10 minutes.
1 1/2 cups vegetable stock, 2 tablespoons dried parsley, 2 teaspoons salt
While the mixture simmers, cut avocado into cubes. Stir corn and lime juice into cooked couscous, along with sugar. Add avocado and gently mix.
2 avocados, 2 limes, 1 cup corn kernels, 1 teaspoon sugar
Serve immediately. This keeps in the fridge in a tightly sealed container for up to two days.

Use Israeli pearl couscous if you can. If you can't find that, use whatever couscous you can find. Moroccan couscous cooks in 5 minutes, while Lebanese will take up to a half hour.
If you don't need or want to make this vegan, you can use chicken stock in place of the vegetable stock. You can also sub the sugar for honey, if you need to.
This is great while still warm or chill and serve the next day. This will keep for just a day or so because of the avocado, but I doubt it will last that long!
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.