Summer Strawberry Couscous is a light summery dish composed of Israeli couscous, strawberries, avocado, pan toasted corn, red bell pepper, and red onion topped with a delicious sweet citrus vinaigrette dressing. This is the summer pasta salad of your dreams.
This strawberry couscous is a quintessential summer side dish. It pairs perfectly with grilling and barbecue favorites, like grilled chicken, shrimp, or steak, roasted salmon, barbecued ribs or brisket, pan roasted vegetables, or crispy tofu.
Jump to RecipeCheck out some of our favorite pairings:
- Brown Sugar Bourbon Steak
- Healthy Chicken Piccata
- Coconut Shrimp Bowls (swap in for brown rice)
- Bruschetta Breaded Chicken (swap in for spaghetti)
- Black Pepper Tofu and Broccoli Bowls (swap in for brown rice)
- Honey Garlic Salmon and Balsamic Vegetables
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Step 1: Cook Couscous
Bring 3 cups of water to a boil in a medium sauce pan. Add the couscous and cook 6 to 8 minutes, or until tender. Drain using a grain colander. Transfer to a bowl and let cool to room temperature (if you like a warm couscous) or refrigerate (if you prefer a cold couscous).
Step 2: Cook Vegetables
Coat a small frying pan with cooking spray and add the corn, red onion, and bell pepper. Season with salt and pepper. Cook 3 to 4 minutes, or until onion is fragrant and bell pepper begins to soften slightly. Transfer to the bowl with the couscous and let cool.
Step 3: Prepare Agave Citrus Vinaigrette
Combine olive oil, vinegar, lemon juice and zest, lime juice and zest, Dijon mustard, agave nectar in a bowl and whisk together vigorously. Season with salt and pepper.
You can also add the ingredients to a medium mason jar. Place the lid on and shake vigorously for 30 seconds to 1 minute. Or use a small single-serve blender to combine ingredients and to better distribute the oil and vinegar to reduce the settling affect. Any method works!
Store the vinaigrette in an airtight jar in the refrigerator for up to 1 week. The ingredients will settle out, so make sure to shake vigorously before each use.
We also highly recommend trying out other summer dressings, like our bright and juicy peach vinaigrette.
Step 4: Toss Strawberry Couscous & Citrus Vinaigrette
When the couscous-corn mixture is at the desired temperature, fold in avocado and strawberries. Stir in cilantro and desired amount of agave citrus vinaigrette to loosen up the couscous (it will clump as it cools). Divide among plates and top with additional vinaigrette and cilantro, as desired.
Let us know what you think about this Summer Strawberry Couscous by dropping a comment below. Make sure to tag us in your creations on Instagram @sticksscratchkitchen.
Check out these other summer-worthy side dishes:
- Miso Brown Rice
- Stovetop White Cheddar Mac n Cheese
- Cilantro Lime Brown Rice
- Toasted Cauliflower Gnocchi
Summer Strawberry Couscous
Ingredients
Strawberry Couscous
- 2 c uncooked Israeli (pearled) couscous
- 3 c water
- 2 avocados, cubed
- ½ pint strawberries, hulled and sliced
- ¾ c corn
- ½ red onion, thinly sliced
- ½ red or yellow pepper, diced
- ¼ c fresh cilantro, chopped (for garnish)
- salt and pepper, to taste
Agave Citrus Vinaigrette
- ¼ c extra virgin olive oil
- ¼ c apple cider or champagne vinegar
- 1 lemon, juiced
- 1 lime, juiced
- zest from ½ a lemon
- zest from 1 lime
- 1 Tbsp Dijon or ground mustard (vegan)
- 1 Tbsp agave nectar
- â…› tsp cracked black pepper
- salt, to taste
Instructions
Strawberry Couscous
- Bring 3 cups of water to a boil. Add the couscous and cook 6 to 8 minutes, or until tender. Drain using a grain colander. Transfer to a bowl and let cool to room temperature (if you like a warm couscous) or refrigerate (if you prefer a cold couscous).
- Coat a small frying pan with cooking spray and add the corn, red onion, and bell pepper. Season with salt and pepper. Cook 3 to 4 minutes, or until onion is fragrant and bell pepper begins to soften slightly. Transfer to the bowl with the couscous and let cool.
- Prepare Agave Citrus Vinaigrette according to directions below.
- When the couscous-corn mixture is at the desired temperature, stir in avocado and strawberries. Stir in cilantro and desired amount of agave citrus vinaigrette to loosen up the couscous (it will clump as it cools). Divide among plates and top with additional vinaigrette and cilantro, as desired.
Agave Citrus Vinaigrette
- Vigorously whisk together olive oil, vinegar, lemon juice and zest, lime juice and zest, agave nectar, Dijon mustard, salt and pepper. Store in an airtight container in the fridge for up to 1 week. Vigorously shake before each use, as vinaigrettes naturally separate.
Notes
- Dijon mustard is NOT always vegan. To keep the dressing vegan, make sure you use a vegan Dijon mustard. Or replace with other mustard of choice, like ground mustard.
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