Summer Couscous Salad

I first had pearl couscous when I ordered Green Chef and tried their chickpea and veggie couscous bowl. It’s easy to prepare and goes great in a variety of dishes served warm or cold. Check out this recipe for a delicious summer couscous salad.

If you liked my recipe for Mediterranean green beans, you’re really going to like this recipe using another of Calicutts Spice Co spice blend. The Garden Citrus blend has mustard seed, coriander, rosemary, thyme, lemon and orange peel. It adds the perfect flavor to this summer couscous salad.

I’m all for tasty recipes with little effort. Being chronically ill, I sometimes have limited energy, but we all need to eat, right? I used Purdue Grilled Chicken Short Cuts, but feel free to use leftover grilled chicken if you’ve got it. Leftover rotisserie chicken would probably be delish as well! The yellow grape tomatoes and basil were freshly picked from my garden. The tomatoes are sweet, and I may have eaten a couple off the vine when I was picking them.

The hardest part of this recipe is cooking the couscous. Mix all the ingredients for the dressing in a jar and give it a shake before pouring it on the couscous. I let the couscous cool for a little bit before stirring in all the ingredients, but you can stir them in right away if you’re impatient. You can even eat the salad warm if you’d like. I set it in the fridge overnight for a quick lunch the next day. I considered tossing in some parmesan or sliced red peppers, but I kept it simple with just the few ingredients you’ll find in the recipe for summer couscous salad below.