Summer Strawberry Couscous
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.
Servings: 5
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
- ⅛ 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.