Pearl Couscous Salad with Fresh Summer Vegetables

This pearl couscous salad has toasted couscous, charred corn, fresh mozzarella and a marinade that brightens the whole side dish. This is the salad that converts grain bowl skeptics fast.

Prep Time15

Cook Time20

Total Time35

Course: Salad, Side Dish

Cuisine: American

Keyword: cold salad, Corn Side dish, easy meals, easy recipe, easy salad, easy side dish, potluck recipe, steak side dish

Servings: Servings

Calories: 315kcal

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Kitchen Essentials

skillet

Blue Bowl

Ingredients

For the Couscous

1 Tablespoon Extra-Virgin Olive Oil
1½ Cups Pearl Couscous Uncooked Dry
2¼ Cups Chicken Broth
Pinch Salt

For the Salad

2 Cups Sweet Corn fresh sweet corn kernels, cut from 2–3 ears
1½ Cups Cherry Tomatoes or grape tomatoes, halved
3 Whole Scallions (green onions), very thinly sliced
½ Cup Mozzarella cut up or Pearls, or crumbled feta cheese
½ Packed Cup Fresh Basil Leaves roughly chopped

For the Lemon Vinaigrette

2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Lemon Juice fresh is best
2 Cloves Garlic minced
Salt to taste
Black Pepper to taste

Instructions

Warm 1 tablespoon of olive oil in a medium saucepan over medium heat. Let it shimmer but not smoke.
1 Tablespoon Extra-Virgin Olive Oil
Add the dry pearl couscous. Stir constantly for 2 to 3 minutes. You're looking for golden edges and a toasted fragrance that smells like warm bread.
1½ Cups Pearl Couscous
Pour in the chicken broth and a pinch of salt. Drop the heat to low, cover tightly, and simmer for 10 to 12 minutes until the liquid absorbs completely.
2¼ Cups Chicken Broth, Pinch Salt
Once all the liquid is absorbed, transfer the couscous to a large mixing bowl. Spread it out slightly and let it cool completely.
While the couscous cools, you're going to char the corn.
Wipe out your saucepan or heat a separate skillet over medium-high heat. Add just a tiny splash of oil.
Toss in the fresh corn kernels. Let them sit undisturbed for a minute or two so they can start to char on one side.
2 Cups Sweet Corn
Stir occasionally and cook for 4 to 5 minutes total, until the kernels are tender and show light brown char marks.
Remove from heat and set aside to cool. The residual heat will finish softening any stubborn kernels.
Make the dressing. In a small jar or bowl, combine 2 tablespoons of extra-virgin olive oil, fresh lemon juice, and minced garlic. Add salt and black pepper to taste. Start conservatively. You can always add more.
1 Tablespoon Extra-Virgin Olive Oil, 2 Tablespoons Extra-Virgin Olive Oil, 2 Tablespoons Lemon Juice, 2 Cloves Garlic, Salt, Black Pepper
Whisk vigorously until the oil and lemon emulsify into a smooth, glossy dressing. If you're using a jar, just shake it hard for 10 seconds.
The dressing won't stay emulsified forever, and that's fine. Just give it another shake or whisk right before you pour it over the salad.
Build the Salad. Add the charred corn, halved cherry tomatoes, sliced scallions, mozzarella pearls, and chopped basil to your cooled couscous.
1½ Cups Cherry Tomatoes, 3 Whole Scallions, ½ Cup Mozzarella, ½ Packed Cup Fresh Basil Leaves
Drizzle the lemon vinaigrette evenly over the top. Gently fold everything together with a spatula until evenly coated.
Taste and adjust salt and pepper.
You can serve it immediately at room temperature, which is lovely and soft and aromatic. Or cover it and refrigerate for at least 30 minutes. The chilled version lets the flavors marry and the couscous soak up all that lemony, garlicky goodness. Both ways work.

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Notes

Tips from our kitchen

Toast until you smell it. If you're not sure the couscous is toasted enough, wait until the aroma changes. It should smell nutty, warm, and almost popcorn-like. That's your cue.
Cool everything completely before mixing. Let the grains and corn come to room temperature first.
Use your hands to tear the basil. Chopping it with a knife bruises the edges and makes them turn brown faster. Tearing keeps the leaves vibrant and aromatic.

Nutrition