This stone fruit summer couscous salad is perfect for a sunny lunch, a BBQ potluck or a light dinner. Juicy stone fruit, tender pearl couscous tossed in an herbaceous lime vinaigrette, grilled corn, feta and pistachios combine into an irresistible bowl.
These easy assemble-and-go salads are some of my favorite summer meals.
This salad features pearl couscous dressed in a bright cilantro‑lime vinaigrette, then finished with sliced peaches, pitted cherries, grilled corn, crumbled feta and chopped pistachios. The couscous provides a pleasing bite — chewy yet light — making it an ideal base for a grain bowl loaded with summer produce.
You can use whatever stone fruit and fresh vegetables you can find. I like pearl couscous for its texture and to toss it with a cilantro‑lime dressing until it turns a vibrant green, then add all the seasonal ingredients.
Grain bowls like this are great for feeding a crowd or for a simple weeknight dinner. I often cook a batch of grain at the start of the week — couscous, quinoa, farro or orzo — and keep it in the fridge for quick meals. It makes building a salad effortless when creativity runs low.
Sometimes I serve the grain simply with olive oil and butter. Other times I use it to clean out the fridge or to assemble a big seasonal bowl filled with ingredients we love: fruit, herbs, a crunchy nut and a crumbled cheese.
The combination comes together in minutes: ripe stone fruit, a salty crumble of cheese, toasted nuts and a tangy vinaigrette. It’s a fresh, bright and satisfying dish that works as a main for lunch or a versatile side at dinner.
This salad keeps well in the fridge for a day or two and can even taste better after a little time for the flavors to meld, provided the fruit isn’t overripe. Serve chilled or at room temperature — it’s equally delicious.
This is what you need to make the summer couscous salad:
- Pearl couscous (cooked)
- Cilantro‑lime vinaigrette or your favorite dressing
- Ripe peaches, thinly sliced
- Juicy cherries, pitted and halved
- Grilled corn cut from the cob
- A mix of fresh herbs such as chives and basil
- Crumbly cheese like feta, goat or cotija
- Chopped roasted pistachios for crunch
All of these ingredients tossed together create a true summer bowl: sweet, tangy, bright and savory. Dress the couscous with a few tablespoons of vinaigrette, toss, then layer the fruit, corn, cheese, nuts and herbs. Add more dressing to taste and season with salt and pepper.
This salad plus a sunny afternoon and a chilled glass of rosé is summer perfection.
Summer Couscous Salad
Stone Fruit Summer Couscous Salad
6
people, as a side dish
45 mins
15 mins
1 hr
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Ingredients
- 3 cups cooked couscous (about 1.5 cups dry)
- 2 to 3 ears sweet corn
- 2 peaches, thinly sliced
- 1 cup cherries, pitted and sliced
- ⅓ cup crumbled feta
- ⅓ cup chopped roasted pistachios
- 3 tablespoons chopped fresh chives
Cilantro Lime Vinaigrette
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons honey
- 1/4 cup fresh cilantro
- 2 garlic cloves, minced or pressed
- Kosher salt and pepper, to taste
- Pinch crushed red pepper flakes
- 1/3 cup extra virgin olive oil
Instructions
- Cook the couscous according to package directions. Cool and, if making ahead, toss with a little olive oil so it doesn’t clump. The couscous can be prepared a day ahead and stored in the fridge.
- Preheat a grill to high heat. Grill the ears of corn for about 10 minutes, turning every 3–5 minutes, until charred in spots. Let cool slightly and cut the kernels from the cob. Leftover grilled corn works well too.
- Slice peaches and cherries and chop the fresh herbs.
- Drizzle 3 to 4 tablespoons of the vinaigrette over the couscous and toss to coat. Top with peaches, cherries, corn, feta, pistachios and herbs. Add more dressing if desired and toss gently.
- Taste and season with salt and pepper if needed. Store in the fridge for a few days; it’s best if the fruit isn’t overly ripe.
Cilantro Lime Vinaigrette
- In a blender or food processor, combine lime juice, honey, garlic, cilantro, a big pinch of salt and pepper, red pepper flakes and olive oil. Blend until smooth, leaving small pieces of cilantro if desired. Store in a sealed container in the fridge for several days.
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Tag your photos with #howsweeteats and share—it’s always a joy to see how you make this salad.
Now that is summer in a bowl.