This stone fruit summer couscous salad is a bright, summery dish perfect for lunch, a BBQ potluck or a light dinner. Juicy stone fruit and couscous tossed in an herby lime dressing combine with grilled corn, salty feta and crunchy pistachios to make a truly delightful bowl.
These easy, toss-together salads are some of my favorites — simple, fresh and full of texture.
This summer stone fruit couscous salad features pearl couscous coated in a cilantro-lime vinaigrette, then topped with sliced peaches, pitted cherries, charred corn, crumbly feta and chopped pistachios. The couscous offers a slightly chewy, satisfying base that holds flavor and dressing well, while the fruit and herbs lend brightness and contrast.
Pearl couscous is ideal here — small enough to eat like a grain bowl but with a pleasing bite. I like to dress the couscous with a cilantro-lime vinaigrette until it takes on a vibrant green hue, then add in the peak-season produce.
Use whatever stone fruit and summer vegetables you can find — the salad is wonderfully flexible.
Grain bowls like this are a summer staple. I often cook a batch of a single grain at the start of the week — quinoa, couscous, farro or orzo — and keep it in the fridge as a base for quick dinners, lunches or snacks. It’s an easy way to transform simple ingredients into a satisfying meal without lots of fuss.
Often I’ll keep the grain plain with a little butter or olive oil, or use it to clean out the fridge. Sometimes I build a large seasonal bowl like this, packed with fruit, a nut for crunch, a crumble of cheese and an herby vinaigrette.
The combination comes together quickly: ripe stone fruit, a handful of chopped nuts, tangy cheese and a bright dressing. It’s refreshing, crisp and balanced — sweet, tangy and savory all at once.
This grain bowl works as a light lunch on its own or as a side alongside grilled meats or fish. It’s also perfect for a picnic or BBQ as a vibrant pasta-salad-style side. Leftovers keep well in the fridge for a couple of days and often develop even more flavor after resting.
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 or sliced
- Grilled corn cut from the cob
- Fresh herbs such as chives, basil or cilantro
- Crumbly cheese like feta, goat cheese or cotija
- Chopped nuts, such as roasted pistachios, for crunch
Combine everything in a large bowl and toss with dressing — it holds in the refrigerator for a day or two, and sometimes tastes even better after a little time to marry. Just be mindful of very overripe fruit, which can become mushy in storage.
This salad plus a warm sunny afternoon and a chilled glass of rosé is the perfect summer combination.
Summer Couscous Salad
Stone Fruit Summer Couscous Salad
6 people, as a side dish
Ingredients
- 3 cups cooked couscous (about 1.5 cups dry)
- 2 to 3 ears sweet corn, grilled
- 2 peaches, thinly sliced
- 1 cup cherries, pitted and sliced
- 1/3 cup crumbled feta cheese
- 1/3 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 black pepper, to taste
- Pinch crushed red pepper flakes (optional)
- 1/3 cup extra virgin olive oil
Instructions
- Cook the couscous according to package directions. Prepare it ahead and chill if desired. Toss with a little olive oil while cooling to prevent sticking. The couscous can be made the day before.
- Preheat a grill to high. Grill the ears of corn for about 10 minutes, turning every 3–5 minutes, until charred. Let cool slightly, then cut the kernels from the cob. Leftover grilled corn works well too.
- Slice the peaches and prepare the cherries. Chop the fresh herbs.
- Drizzle 3 to 4 tablespoons of the cilantro-lime vinaigrette over the couscous and toss to coat. Top with peaches, cherries, corn, feta, pistachios and herbs. Add more dressing to taste and toss gently to combine.
- Season with salt and pepper if needed. Store leftovers in the refrigerator for a few days; the salad often tastes even better after resting, provided the fruit is not 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 (if using) and olive oil. Blend until smooth, leaving a few small pieces of cilantro if you like. Store in a sealed container in the fridge for several days.
Now that is summer in a bowl.