It's giving cowboy caviar vibes, but with pearled couscous instead. This is my Corn & Jalapeño Couscous Salad, and it is truly delightful. It's a blend of pearled couscous, tomato, corn, avocado, jalapeño, and fresh cilantro with a simple lime vinaigrette.
As it gets closer to summer, I love making simple salads like this that I can easily pair with a lean protein. For example, this salad + a white fish would be a hit for any dinner. You can easily meal prep this and enjoy it for several days. If you are going to meal prep it, I suggest you add the avocado the day of so it doesn't brown over time.
This is a quick salad you can make for yourself in under 15 minutes. It's also a great dish to serve at a BBQ if you have no idea how to get some vegetables in! Serve it chilled and enjoy! Let's get to the recipe.
Yields: 1-3
Prep time: 12 minutes
Total time: 15 minutes
This recipe is dairy free, vegetarian, and vegan.
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Ingredients:
1. 1 box of pearled couscous
2. 1 can corn kernels, drained and rinsed
3. 2 medium tomatoes, finely diced
4. 1 jalapeño, finely diced (add more if you like it spicier)
5. 1 avocado, diced into cubes
6. Fresh cilantro to garnish
Dressing:
1. 3 TBSP extra virgin olive oil
2. Juice of 1-2 limes
3. Salt
4. 1 TSP white wine vinegar
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