Green Goddess Couscous Salad

Fresh, herby, and full of texture — this salad is everything you want in a summer side (or main!). Fluffy couscous is tossed with sweet grilled corn, toasted pine nuts, crunchy veggies, and tangy feta, all brought together with a creamy, bright, homemade green goddess dressing. It’s light but satisfying, and perfect for cookouts, lunches, or easy meal prep.

I paired this salad with my go-to grilled chicken recipe, the perfect combo!

Ingredients

For the Salad:

• 2 cups pearl couscous

• 3 tbsp olive oil

• 3 cups water

• 1 cup toasted pine nuts

• 2 cups grilled corn (cut from about 2–3 ears)

• 1 large cucumber, chopped

• 1½ cups chopped green bell pepper

• ½ cup chopped sweet onion

• ½ cup chopped scallions

• 1 cup crumbled feta cheese

For the Green Goddess Dressing (blended):

• 1 ripe avocado

• ½ shallot

• Juice of 1 lemon

• ⅓ cup olive oil

• ¼ cup fresh basil leaves

• ¼ cup fresh mint leaves

• ¼ cup fresh cilantro

• ½ jalapeno, seeded

• 2 tbsp red wine vinegar

• 2 tbsp plain Greek yogurt

• ½ tsp salt

• ½ tsp black pepper

• 1 garlic clove

• 1–2 tbsp water (if needed to thin)

Directions

1. Cook the couscous:
   In a medium heavy-bottomed pot, heat 3 tbsp olive oil over medium-high heat. Add the pearl couscous and toast for 2–4 minutes, stirring constantly, until golden and fragrant. Add 3 cups of water and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer for 10–12 minutes, or until the water is absorbed. Remove from heat, let stand for 5 minutes, then fluff with a fork. Let cool.

2. Make the dressing:
   In a blender, combine all dressing ingredients and blend until smooth. If needed, add 1–2 tbsp of water to reach a pourable consistency. Taste and adjust seasoning to your liking — it should be herby, tangy, and creamy.

3. Assemble the salad:
   In a large bowl, toss together the cooked couscous, grilled corn, cucumber, green pepper, sweet onion, scallions, pine nuts, and feta. Pour the green goddess dressing over the salad and toss gently until everything is well-coated.

4. Chill & serve:
   Let the salad chill for 15–30 minutes before serving to let the flavors meld, or serve at room temperature. Garnish with extra herbs or a sprinkle of feta if desired. Enjoy!!!