Couscous Veggie Salad Recipe

I saw the recipe for this avocado corn salad on TikTok over the summer and knew I had to make it! Since then, I’ve changed it a few times to fit my family’s preferences. This recipe is my family’s favorite way to eat this salad but there are an infinite amount of ways this can be adapted to fit the crowd you’re making this for. It can even be changed with vegetables that are in season! It’s also easy to halve or double.

Ingredients:

1 cup pearl/Israeli couscous

1 15 ounce can corn (or 15 ounces fresh corn if it’s in season)

1/2 cup cherry tomatoes

1/2 cup mozzarella pearls

1/2 cup cucumber

1/4 cup Brianna’s Blush Wine Vinaigrette

Instructions:

1. Cook your couscous according to package directions

2. Drain and rinse your corn and cook it any way that browns and caramelizes it a little. I like to pan roast in olive oil but grilling, oven roasting, and air frying are also all great options. Cook until it smells sweet and has some color on it

3. Chop your tomatoes and cucumbers into bite size pieces

4. Combine all of your ingredients in a bowl, toss with the dressing, and add pepper and salt to your liking

5. Enjoy!

Stays good in the fridge for a few days to a week