Couscous Summer Salad with Lime Vinaigrette

Notes

Light, fresh, and done in 25 minutes. Perfect BBQ side or potluck dish. The lime vinaigrette with melted butter is the move — richer than a straight oil dressing without being heavy.

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• 25 minutes total: 20 min prep, 5 min cook. Dead simple.
• Fresh corn off the cob when it's in season makes a noticeable difference over canned.
• The melted butter in the vinaigrette is what makes this — don't sub with more oil.
• Avocado is best added just before serving. If meal-prepping, keep it separate and add fresh.
• Great alongside grilled anything. Works as a standalone light lunch too.

Ingredients

Salad

• Couscous — 1 cup (cook per package directions)
• Cherry tomatoes — 1½ cups, halved
• Corn — 1 cup, canned and drained or fresh when in season
• Scallions — 3 tbsp, thinly sliced on the diagonal
• Fresh basil — 3 tbsp, roughly chopped
• Fresh cilantro — 1 bunch, roughly chopped
• Avocados — 2, cut into 1-inch cubes

Lime vinaigrette

• Lime zest — 2 tsp (grated)
• Fresh lime juice — 1½ tbsp
• Butter — 2 tbsp, melted
• Olive oil — 1 tbsp
• Sugar — 1 tsp
• Salt — ½ tsp
• Fresh ground pepper — ¼ tsp

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Instructions

1. Prep everything first: zest and juice the lime, halve the tomatoes, roughly chop basil and cilantro, slice scallions on the diagonal.
2. Cook couscous per package directions. Transfer immediately to serving bowl and fluff with a fork.
3. Add tomatoes, corn, scallions, cilantro, and basil. Mix until combined.
4. Cut the avocados into 1-inch cubes and add to the bowl.
5. Whisk the vinaigrette: combine lime zest, juice, melted butter, olive oil, sugar, salt, and pepper. Whisk until smooth.
6. Drizzle dressing over salad immediately (so avocado doesn't brown). Toss gently to combine.
7. Garnish with a few extra avocado slices tossed in lime juice to prevent browning.

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Nutrition (per serving)

• Calories: ~230
• Protein: 5g
• Fat: 12g
• Carbs: 27g

From the recipe source.