This simple Mexican Inspired Giant Couscous salad is simple to make and tastes of summer. Enjoy it as a lunch or light dinner, serve at a BBQ or as part of a picnic. Get the recipe below.

Salads for summer

When summer arrives and the weather gets warmer I automatically start adding light dishes and salads to my meal plan. With the warmer weather not only comes a new, brighter way of thinking but a new, lighter way of cooking.

This delicious salad is made from giant couscous that has been cooked and cooled before being tossed with a lime dressing and a selection of finely diced vegetables that you'd ordinarily find in a Mexican salsa.

The flavours in this Mexican Inspired Giant Couscous Salad are so vibrant and zingy. You can almost see the sun shining through in the bright red pepper and tomatoes, the yellow of the sweetcorn and and the green of the spring onions and cucumbers.

As well as working well for a summer evening meal, I also love to pop this in a Tupperware to take on a picnic. It's also a fantastic side dish at a BBQ as it works well with lots of different grilled meats and even fish! For a vegetarian option, why not serve it with grilled halloumi?

The recipe

Mexican Inspired Coucous Salad

Emma

Mexican flavours really make this couscous salad zingy and vibrant. It's great served with grilled meats or on its own as a light lunch.

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad, Side Dish

Cuisine Mexican

Servings people

Calories 549.75 kcal

Ingredients

100 grams giant couscous
4 spring onions finely sliced
14 cherry tomatoes quartered
0.5 yellow pepper diced
0.5 red pepper diced
1 inch cucumber diced
150 grams tinned sweetcorn drained
0.5 teaspoon salt
1 small avocado diced
1 tablespoon olive oil
2 limes juice only
1 handful coriander roughly chopped

Instructions

Place the giant couscous into a saucepan and cover with 200ml boiling water. Simmer for 10 minutes or until the couscous has absorbed the liquid and is tender.
Once the giant couscous has cooked, leave it to cool completely.
In the meantime place the diced vegetables (except the avocado) into a bowl and sprinkle over the salt. Let the vegetables sit with the salt to draw out their juices.
Add the avocado, lime and olive oil to the vegetables and toss.
Next add the cooled giant couscous and ⅔rds of the chopped coriander leaves. Stir until combined.
Serve with the remaining coriander scattered on top.

Nutrition

Calories: 549.75kcalCarbohydrates: 80.39gProtein: 13.64gFat: 23.65gSaturated Fat: 3.37gPolyunsaturated Fat: 3.26gMonounsaturated Fat: 15.33gSodium: 615.29mgPotassium: 1266.11mgFiber: 15.33gSugar: 10.01gVitamin A: 2325.52IUVitamin C: 158.47mgCalcium: 86.1mgIron: 3.35mg

Keyword avocado, cherry tomatoes, coriander, couscous, cucumber, lime, spring onion, sweetcorn

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