Couscous Mango Corn Salad

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

1. Dressing – Garlic, olive oil, lemon juice, vinegar, honey, mint, salt, and freshly ground black pepper deliver a flavor perfectly balanced with sweetness and acidity.
2. 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.
3. 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.
4. 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

1. 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.
2. 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

1. Fattoush Salad
2. Spanakopita
3. Moussaka
4. Tzatziki Sauce
5. Hummus