Israeli Couscous Pesto Salad

Sweet corn, tomatoes and avocado are packed into this Israeli Couscous Pesto Salad for a fresh and filling meal for a crowd or an awesome weekday lunch.

This salad is ridiculously good for how simple it is. It’s a riff off of one that we had about a month ago at a lovely backyard wedding reception. This was one of several summery salads that were featured and it was a hit. The best part about this crowd pleaser is that it’s really simple and versatile depending on what’s in season. You can even make it ahead of time and toss it together just before serving.

It was such a hit that we had to make it for our recent cabin weekend. I made the couscous and roasted the corn before we left town and brought all the stir ins. Between fishing, hiking and swimming, I threw everything together for a super easy lake side lunch. Of course, I paired it with a picnic ready sandwich too!

I normally buy regular couscous but I love the texture of Israeli couscous in this salad. For some reason, it reminds me of bubble tea, making it even more fun to eat! For the corn, depending on the season, go with fresh sweet corn, cut off the cob. Or, spread frozen corn on a sheet pan and broil it for a few minutes until it’s roasty, toasty and delicious. Either way, the corn adds a bit of sweetness to the salad that is super addicting.

The dressing is paired down from the original recipe but the simplicity lets the flavor of the veggies shine. I usually go for plain Greek yogurt but if you buy regular plain yogurt then just use less milk to get the right consistency. The couscous will absorb some of the dressing as it sits so if it feels a bit dry, add a drizzle of olive oil and toss it together.

Israeli Couscous Pesto Salad

Print Recipe

Sweet corn, tomatoes and avocado are packed into this Israeli Couscous Pesto Salad for a fresh and filling meal for a crowd or an awesome weekday lunch.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

• 1 cup dried israeli couscous
• 2 cups mixed baby greens
• 1 cup cherry tomatoes, halved
• 1 avocado, pitted, peeled and chopped
• 1/2 cup frozen corn, thawed and roasted or grilled fresh sweet corn cut from the cob
• 1/4 cup shaved parmesan cheese
• 1/4 cup pepitas
• 1/4 cup dried cranberries
• Pesto Yogurt Dressing
• 1/2 cup pesto
• 1/2 cup plain Greek yogurt
• 1 small shallot, finely chopped
• 1 tablespoon fresh lemon juice
• Pinch salt and pepper
• 2 to 4 tablespoons milk

Instructions

1. Cook the couscous according to package directions. Cool completely.
2. Meanwhile, in a large bowl, stir together the pesto, yogurt, shallot, lemon juice, salt and pepper and just enough milk to get desired consistency. Depending on the thickness of your pesto and yogurt you may need to add some additional milk to get just the right consistency.
3. Stir the cooled couscous and remaining salad ingredients into the dressing and toss to coat. Serve immediately.

Nutrition

• Serving Size: 1 serving
• Calories: 308
• Sugar: 7g
• Sodium: 291mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 8mg

What’s in your favorite grain salad?

Still craving salad? Try these…
Grilled Corn and Zucchini Salad with Sun-Dried Tomato Vinaigrette from Minimalist Baker
Peach Arugula Salad from Skinny Taste
Sweet Potato Sunshine Salad from The First Mess

Or, try my Avocado and Chicken Tortilla Salad…

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