Light, refreshing, satisfying, and easy on the eyes, this gorgeous salad is the perfect accompaniment to any meal. Mango, avocado, and couscous provide an exotic flavor combination that you're going to love.
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.
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.