This Summer Couscous recipe is the perfect weeknight dinner or side dish. I love how easy this One Pan Meal is to pull together with a handful of pantry staples and fresh summer veggies.
I’ve been making this for years as a go-to light dinner, but it also makes great leftovers for lunch the next day. It's easy to switch up depending on what veggies or herbs you have on hand.
If you like this dish, you should try my Pesto Orzo Pasta Salad with Balsamic Tomatoes, One Pan Italian Zucchini with Sausage, or my The Easiest Chicken with Pimiento Cheese Grits.
Why You Will Love This Dinner
- Easy recipe- Just a few steps and one pan to bring this to life
- Healthy Ingredients: Full of fiber, veggies, and fresh herbs.
- Versatile meal: Serve warm or cold, switch up the veggies, or add a protein.
Ingredients
- Zucchini: one of the best and easiest quick-cooking vegetables
- Fire-roasted corn: brings a smoky sweetness and color
- Red bell pepper: crunchy and full of vitamin C
- Couscous: fast-cooking grain that absorbs all the flavor
- Fresh basil: adds a pop of freshness
- Red wine vinegar & olive oil: a simple tangy dressing
- Garlic: sharpens the flavor without overpowering
- Feta cheese: creamy, salty finish that ties it all together
Substitutions and Variations
- Use quinoa or orzo instead of couscous
- Add white beans or chickpeas for extra protein
- Swap basil with fresh parsley or dill
- Toss in arugula or spinach for more greens
- Use grilled veggies instead of sautéed for a smoky flavor
Step-by-Step Instructions
Step 1: Sauté zucchini, corn, and red bell pepper in a little oil with salt and pepper over medium heat for about 5 minutes, until softened.
Step 2: Cook couscous as directed on the package.
Step 3: Toss couscous with sautéed veggies and fresh chopped basil.
Step 4: Whisk together red wine vinegar, olive oil, minced garlic, salt, and pepper. Drizzle over couscous mixture.
Step 5: Top with crumbled feta. Serve warm or chilled.
Tips and Notes
- Add your dressing while the couscous is still warm to help it soak up flavor.
- Double the batch for meal prep or to bring to a BBQ.
- This dish gets even better as it sits, the perfect make-ahead side.
Recipe FAQs
Can I make this ahead of time?
Yes! In fact, it tastes better after a few hours in the fridge.
Is couscous gluten-free?
No, couscous is made from wheat. For a gluten-free version, use quinoa instead.
Can I serve this as a main dish?
Absolutely. Add grilled chicken, shrimp, or chickpeas to bulk it up.
Serving Suggestions
- As a side dish with grilled chicken or fish
- Topped with a fried egg for a simple dinner
- As part of a picnic or BBQ spread
Storage and Reheating Instructions
Storage: Store in an airtight container in the fridge for up to 4 days.
Reheating: This dish is great cold, but you can also microwave it for 30-60 seconds to enjoy warm.
Tips: If the couscous dries out, add a drizzle of olive oil or extra vinegar before serving.
The Best Couscous Salad with Summer Veggies
Ingredients
- 2 chopped zucchini
- 1 cup fire-roasted corn
- 1 diced red bell pepper
- 1 tablespoon oil
- Salt & pepper to taste
- 1 cup couscous cooked as directed
- ½ cup roughly chopped fresh basil
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 clove garlic minced
- ½ cup feta cheese
Instructions
- Sauté zucchini, corn, and red pepper in oil with salt and pepper over medium heat for about 5 minutes until soft.
- Cook couscous as directed, then toss with veggies and basil.
- Whisk together red wine vinegar, olive oil, garlic, salt, and pepper, and drizzle over the salad. Finish with crumbled feta.
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