Lemony Mediterranean Couscous Salad

Vertical picture of lemony couscous salad in a white bowl on a wooden table with small blue and white bowls stacked

5 from 12 votes

This Mediterranean Couscous Salad combines pearl pasta, crisp cucumbers, juicy tomatoes, tender corn and ribbons of fresh spinach to create a healthy, delicious salad. A sunny lemon dressing and lots of fresh herbs take it over the top!

Prep Time40

Cook Time6

Course: Salad, Salad Dressing

Cuisine: American

Keyword: Mediterranean Couscous Salad, Pasta Salad, Spinach Salad

Servings: servings

Calories: 159kcal

Author: Chris Scheuer

Ingredients

For the couscous:

8 ounces Israeli couscous also called pearl pasta
4 cups chicken broth
4 cups water

For the dressing:

¼ cup extra virgin olive oil
finely grated zest from 1 medium-size lemon
2 tablespoons fresh lemon juice
1 medium clove garlic finely minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the salad:

4 ears fresh corn
8 cups (5 ounces) baby spinach finely sliced
1 medium seedless English cucumber halved (or quartered, if large) and sliced ¼-inch thick
½ medium red onion thinly sliced in wedges (optional)
2 medium-size tomatoes (cut in bite-sized pieces) (or 2 cups cherry or grape tomatoes)
1 cup finely chopped cilantro (or parsley)
½ cup finely chopped fresh dil

Instructions

For the couscous:

In a medium-large pot, bring chicken broth and water to a rolling boil. Add couscous and return to a boil, then reduce to a steady low boil and cook for 7-8 minutes or until al dente.
Drain well and transfer to a bowl. Drizzle lightly with olive oil and stir to combine. Set aside to cool. Stir occasionally to facilitate cooling and to keep the pasta from sticking together.

For the dressing:

Combine all ingredients in a jar and shake well.

For the corn:

Place the 4 ears of corn in the microwave and cook on high power for 6 minutes. Remove from microwave with a potholder or oven mitt and set aside until cool enough to handle.
Cut about an inch off of the stalk end of the corn, then peel back the husks and silk from the top and discard. Pull off any remaining silk strings.
Lay one ear of corn on a cutting board and, with a sharp knife, cut a strip of kernels off of one side. Place cut side down and continue to cut and rotate until all the corn is removed. Repeat with the other 3 ears of corn. Drizzle corn lightly with olive oil and set aside to cool.

For the salad:

Combine all ingredients except the dressing in a large bowl. Toss to combine. Drizzle with 3-4 tablespoons of the dressing and toss again. Serve extra dressing at the table. Serve at room temperature.

Notes

See Café Tips above for more detailed instructions and tips.

Recipe adapted from Recipe Tin Eats.

Nutrition