Strawberry Avocado Couscous Salad with Lime Vinaigrette
by Chungah
With a refreshing lime vinaigrette and fresh, summer produce, this Israeli couscous makes for a perfect summer salad!
I’ve been somewhat obsessed with the whole strawberry-avocado combo lately so with the ingredients I had on hand, I decided to make a summer salad with a refreshing lime vinaigrette, except I used an ingredient I’ve never cooked with before: Israeli couscous.
I honestly never even heard about couscous until I watched Friends, season 4, episode 19, where Ross and Rachel Take a Break. (Can you tell I’m a bit of a Friends fan?) So in this episode, Rachel is stuck at work but Ross, being the insecure man that he is, brings a picnic over to Bloomingdales so that they can celebrate their anniversary. Rachel is completely flustered but Ross unpacks his little picnic basket and says, “Yeah, but I got couscous!”
Since I watched this episode, I’ve always had the wonders of couscous in the back of my mind, and I’m so glad I have finally been able to try it after all these years. I love the nuttiness of the couscous, and the grain-pasta-like-hybrid texture. And with fresh, summer produce like strawberries, avocado and sweet corn kernels tossed in a sweet and tangy lime vinaigrette, you’ll have summer in a bowl!
Strawberry Avocado Couscous Salad with Lime Vinaigrette
Ingredients
- 1 cup couscous
- 1 avocado, halved, seeded, peeled and diced
- ½ cup corn kernels
- ½ cup strawberries, quartered
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons pine nuts
For the lime vinaigrette
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- Zest of 1 lime
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons sugar, or more to taste
Instructions
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
- In a medium saucepan, cook couscous according to package instructions.
- In a large bowl, combine couscous, avocado, corn, strawberries, cilantro and pine nuts. Stir in lime vinaigrette.
- Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Decided I wanted to make a couscous salad of some sort and just happened to have everything on hand except cilantro, so substituted fresh basil. I think this is quite surprisingly good. It said to serve immediately and I was a little confused. Should it be served warm or cold? Being as I had to cook the couscous it was hot. I did let it cool down a bit, but think the instructions could use some improvement. It’s not bad warm, but think cold would be better.
I absolutely adore this recipe and have been making it every spring and summer for years! It’s one of my very favorite recipes, I pair it with hamburgers and hot dogs at a cookout, with baked chicken for a weeknight deal, and I even eat the leftovers alone for lunch! It’s bright and fresh and just delightful. It’s great with the corn, but I prefer replacing the corn with diced cucumber. It’s a little less sweet, but still provides that fantastic, summery, bright crunch.
I love this recipe. It is a summer go to at my house. Love the fresh taste. I enjoy making it for company.
This is in my regular rotation in the summer months. That said, it’s January and my husband just asked for this to eat this week. 😉 It’s a light, refreshing salad that you can even get your kids to eat. I sometimes have trouble finding the pearl couscous, but it’s easily swapped with orzo. Delicious!!
This recipe should indicate that it needs to be made with the large grain size couscous. The couscous sold boxed at the grocery store was too fine for this salad. My grocery store does not carry the large grain unfortunately.
This salad was SO delicious! I love all of your recipes but was a bit hesitant about this one as it seemed to have mixed reviews. However, I had all the ingredients on hand and needed a side dish for dinner so decided to give it a try. I’m so glad that I did! The lime juice and zest brought out the flavors in the avocado and strawberry. And, the pine nuts gave it the right amount of complexity. It will definitely be a summer staple. Thank you!
Love all the ingredients separately, but found the combination to be inedible. Sorry I wasted my money on the ingredients.
So, do the strawberries taste strange in this salad. I can’t imagine a fruit with those ingredients but it is such a beautiful salad, has me wanting to try it when my daughter visits this weekend.
Looking at the picture of the salad what are the round orange and green pieces. Could it be couscous cooked in colored water? Just curious because it is so attractive.
I used tri-color couscous.
Thanks for the recipe. It is a visually stunning dish, but I couldn’t get over the bitterness and overwhelming taste of olive oil from the vinaigrette. I even spooned it in to make sure I didn’t overdress. The second time I made this I tried it with just mashing some strawberries with a little apple cider vinegar, and apple juice as the dressing. More palatable especially for kids, but a little dry. Anyone experiment with an alternate dressing?
Hi! I really want to try this but, I am one of those people who despise cilantro. Cilantro tastes like soap to me. (I understand there are quite a few of us out here with same issue.) So, 1st question, would you have a swap suggestion? 2nd question …. I thought about taking this to a reunion. Shoukd I wait until last minute to put the dressing in or is it good after it sits awhile. I know lime tends to break things down. Thanks for your help!
Tina
Parsley would be a great substitute. And yes, you can toss in the dressing right before serving. Hope that helps!
This looks so delicious!! But I cringe just thinking about apple cider vinegar– any sub ideas?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Another attractive photos of your creativity like you always have, they are beautiful! I wonder what is the small orange stuff appeared! Is it the colored couscous? They are the same size and shape as the couscous!
Yes!
Made this today for my family and it was UUUHHHMAZING! Used fresh corn and probably will add more to it next time I make it. Also added more strawberries and cilantro 🙂
How many people will this recipe serve?
Never mind I just saw the yield, geez! Gonna make it this weekend for a Mother’s Day BBQ
I love your recipes! Funny that most recipes I pin from pinterest end up being yours. I’m not fond of cilantro would basil be a good substitute?
Yes, absolutely.
I want to make this on Wednesday! But what about the corn? Raw? Cooked? Fresh? Canned? Frozen?
thanks!
lyn
You can use whichever you prefer best.
Can you make this the night before and serve for lunch? Maybe add the avocado at the last minute? Just wondering as I would love to take this for “food day” this week at my office. Thanks!
Yes, absolutely!
Is this dish served warm or cold? I’m confused.
It can be served warm or cold. It’s up to you!
Thank you.
What kind of couscous did you use? Mine did not turn out as large or fluffy. It had more of a grainy texture, like quinoa. I following the package directions, which was to boil the water, quickly stir in the couscous, remove from heat, and let sit covered for 5 minutes, then fluff with a fork. I’m wondering if I did something wrong or if it was the brand I chose, because it did not look like yours in the pictures. Still tasty though!
I just realized it’s probably because my couscous is most likely not Israeli couscous. Would that make the difference? I didn’t know there were different kinds of couscous.
I used Bob’s Red Mill Natural Pearl Couscous.