Couscous Mango Corn Salad
Couscous Mango Corn Salad is light, refreshing, satisfying, and easy on the eyes—oui–non? A gorgeous accompaniment to any meal, mango, avocado, and couscous provide an exotic flavor combination that you’re going to love.
Besides, it’s a refreshing break from the winter calorie-laden meals, some of which I am guilty of making. After making slow-cooker Moroccan chicken, I had some leftover couscous and decided to make a salad with it. It was amazing!
And what’s not to love with two of summer’s biggest stars, corn and mangoes? Both are favorites, adding sweetness and a little crunch for a palate-pleasing and healthy entree.
Which Kind of Couscous to Use
Israeli and Moroccan couscous both work well in a salad. Israeli couscous, aka pearl couscous, is larger than its Moroccan cousin and takes a little longer to cook. The Moroccan version is the smallest and cooks the fastest when you’re in a hurry. But they’re both made from wheat, usually semolina, and a delicious pasta substitute.
Prepare the couscous according to package instructions and rinse to stop cooking. Then assemble the salad and enjoy.
Ingredient List
- Dressing – Garlic, olive oil, lemon juice, vinegar, honey, mint, salt, and freshly ground black pepper deliver a flavor perfectly balanced with sweetness and acidity.
- Corn – Canned, fresh, and grilled corn are all wonderful additions to this couscous salad. But you can add or omit any ingredient in this versatile salad, whatever rocks your boat.
- Couscous – While I used leftover cooked couscous, you can definitely make it fresh and follow the package instructions for cooking. Rice and orzo are both excellent substitutes.
- Add-Ins – Mango, avocado, tomatoes, cucumbers, sweet onions, fresh herbs, and feta cheese provide the classic Mediterranean vibes.
How to Make Couscous Mango Corn Salad
- Dressing – Combine garlic, lemon juice, vinegar, olive oil, honey, salt pepper, herbs in a blender or screw top jar and shake or process until well blended.
- Corn – If grilling corn, preheat a stovetop grill pan or an outdoor grill. Lightly spray the corn with cooking spray or brush with butter. Grill corn, turning occasionally, until charred or brown, 7-10 minutes. Remove from heat and let it cool. Slice off kernels with a knife into a bowl.
- Assemble – Combine corn, cooked couscous, mango, avocado, tomatoes, cucumber, avocado, onion, and fresh herbs.
- Serve – Top with crumbled feta and dressing, and stir well. Or arrange everything on a platter, top with cheese, and serve the dressing on the side.
Enjoy!!!
Recipe Notes
- Israeli and Moroccan couscous both work interchangeably in this salad as long as it’s already cooked. Israeli couscous is larger and takes a bit longer to cook.
- Canned, frozen, and grilled corn all work in this highly versatile salad.
What to Serve With Couscous Mango Corn Salad
Grilled lamb is my first reaction, especially when you can have it grilling at the same time as the corn. Pita bread is another must-have for the classic Mediterranean experience. Finish it off with baklava and Turkish coffee for the win.
More Amazing Mediterranean-Inspired Recipes to Try
Couscous Mango Corn Salad
Ingredients
Salad
- 2 ears corn on the cob (or 1 cup of canned or frozen corn)
- 2 cups (320g) cooked couscous
- 1 large mango, diced
- 1 avocado, peeled, cored, and diced
- 1-2 tomatoes, diced
- 1 cup (150g) diced cucumbers
- ¼ cup (35g) diced sweet onions
- ¼ cup (15g) fresh herbs (mint, basil, parsley, etc.)
- ½ cup (56g) feta cheese, crumbled (optional)
Dressing
- 1 clove garlic, minced
- ¼ cup (60ml) olive oil
- 2 tablespoons (30ml) freshly squeezed lemon juice
- 2 tablespoons (30ml) vinegar (any variety)
- 1 tablespoon (15ml) honey
- 2 tablespoons (7-8g) fresh mint, chopped
- salt and freshly ground black pepper to taste
Instructions
- If grilling corn, preheat a stovetop grill pan or an outdoor grill. Lightly spray the corn with cooking spray or brush with butter.
- Grill corn, turning occasionally, until charred or brown, 7-10 minutes. Remove from heat and let it cool. Slice off kernels with a knife into a bowl.
- Combine garlic, lemon juice, vinegar, olive oil, honey, salt pepper, herbs in a blender or screw top jar and shake or process until well blended.
- Combine corn, cooked couscous, mango, avocado, tomatoes, cucumber, avocado, onion, and fresh herbs in a large bowl.
- Top with crumbled feta and dressing, stir well. Or arrange everything on a platter, top with cheese, and serve the dressing on the side.
Tips & Notes:
- Israeli and Moroccan couscous both work interchangeably in this salad as long as it’s already cooked. Israeli couscous is larger and takes a bit longer to cook.
- Canned, frozen, and grilled corn all work in this highly versatile salad.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This salad bowl is exactly what I want for a summer meal. Thanks for sharing the recipe.
Summer to me is all about salads :)!! Looking forward to you trying out this recip.
Thanks Chio
Looks so colorful and delic!
I am glad you agree with me on this one Nagi.
Oui Oui! Check out the rainbow colours going on there! Now this is a salad I would happily scoff down for any meal! 🙂
Hi Nagi, I’m also a big fan of your and your mom’s blog! Now I’m a new fan of Imma!