Summer Garden Couscous Salad Recipe
Summer Garden Couscous Salad Recipe photo by Taste of Home
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Summer Garden Couscous Salad Recipe

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This salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! —Priscilla Yee, Concord, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings


  • 3 medium ears sweet corn, husks removed
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1 cup uncooked couscous
  • 1 medium cucumber, halved and sliced
  • 1-1/2 cups cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

3/4 cup: 171 calories, 6g fat (1g saturated fat), 3mg cholesterol, 265mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
  2. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.
  3. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings.
Originally published as Summer Garden Couscous Salad in Simple & Delicious June/July 2010, p54

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cariboocook User ID: 8196226 244538
Reviewed Feb. 26, 2016

"This is a wonderful tasting salad. My husband and I both enjoyed it When making again however I would increase the dressing by half as we found it a little dry the next day."

JeannineR User ID: 4265860 231877
Reviewed Aug. 27, 2015

"I'll just add my five stars to the list! This is outstanding and something I will be taking to the next potluck! I made it for dinner, but keep grabbing a spoon and taking a bite! My SIL has a hard time with onions, so I mixed it all up with out the onion, took some out, then added the onion. It's great both ways!"

kellibd User ID: 3938642 229904
Reviewed Jul. 20, 2015

"There is a reason why everyone gives this recipe 5 stars…it is really, really good."

rmbarr059 User ID: 4046105 225526
Reviewed Apr. 27, 2015

"Love this!"

Caligrn5 User ID: 8167740 215222
Reviewed Dec. 18, 2014

"This recipe is really really good. Every time I make it everyone LOVES it. I double the garlic and use a little more onion. However, recently I switched over to the Paleo diet and this recipe is amazing with cauliflower instead of couscous. Great recipe everyone will enjoy."

luigimon User ID: 1692040 114082
Reviewed Sep. 14, 2014

"This is sooooooo good!!! Wonderful flavor, good the next day. Perfect for summertime barbecue!"

mbsw User ID: 6420191 162868
Reviewed Jul. 28, 2014

"I made this salad using fresh corn, cucumber, and yellow cherries from my garden. My corn was so sweet that I shirked away from boiling it. So, I added the uncooked kernals right from the cobs and am pleased with the outcome. The salad is light and refreshing and works great as a main lunch course or a dinner side dish."

kallsmom User ID: 2662239 209980
Reviewed Jun. 8, 2014

"made this today. I didn't have red onion but I am ok with that I am not a big onion fan. I made this to have for a quick lunch with some grilled chicken added to it!"

Summy User ID: 1386846 162866
Reviewed Mar. 16, 2014

"This was SO good! I rarely alter recipes, but because of the need to use up some things, I made the following changes: I used a full box of "Original Couscous" and cooked it in one can of chicken broth. Mediterranean herb feta cheese crumbles. 1 tbsp dry parsley (I didn't have fresh). And, I had a squeeze bottle of lime juice, so I used that instead of lemon. But, I have to say that the fresh corn kernels, boiled for only a few minutes in a little bit of water, were SO good...added sweetness and crunch. And, I also added two small carrots, fine diced. My changes were not so crazy as to completely change the recipe, so I'm sure the original recipe is delicious. I just did what I had to do, and so glad I did. I will make this again and again!"

bpz21 User ID: 7353259 176211
Reviewed Jul. 28, 2013

"Made it as is, and it was perfect. Even my non-salad-loving husband loves it. Served with small portions of grilled chicken and it was wonderful as a summer lunch or dinner. I love olives and will try adding a little bit of chopped olives to my portion next time."

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