Couscous Summer Salad Tossed in a Lime Vinaigrette

This Couscous Summer Salad with Lime Vinaigrette is light, fresh, and flavorful. Made with fresh vegetables, light couscous and a great lime vinaigrette, this dish does not lack in flavor.

Course Salads, Side Dishes

Cuisine American

Keyword avacado, basil, cilantro, corn, couscous, lime, Tomato

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 230

Author Laurie McNamara

Ingredients

FOR THE SALAD:

1 cup couscous
1½ cups cherry tomatoes halved
1 cup corn canned and drained or fresh when in season
3 tablespoons scallions thinly sliced
3 tablespoons fresh basil roughly chopped
1 bunch cilantro roughly chopped
2 avocados cut into 1 inch cubes

FOR THE LIME VINAIGRETTE:

2 teaspoons grated lime zest
1½ tablespoons fresh lime juice
2 tablespoons butter melted
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Instructions

Start with preparing your ingredients by zesting and juicing your lime, slicing your tomatoes in half, roughly chopping your basil and cilantro, and thinly slicing your scallions diagonally.
Once your ingredients have been prepped, cook your couscous according to the package directions. Once cooked, immediately transfer to your serving bowl and fluff your couscous with a fork. Then add your tomatoes, corn, scallions, cilantro, and basil to the serving bowl. Mix until combined. Once mixed, cut the two avocados into 1 inch squares and add to your serving dish.
Immediately prepare your lime dressing by combining your lime zest and juice in a large mixing bowl with your melted butter, olive oil, sugar, salt, and pepper. Whisk until smooth and drizzle over your salad immediately so the avocado doesn't turn color. Mix until combined, and garnish with a few slices of avocado that have been tossed in lime juice to prevent from browning.

Nutrition