Couscous Summer Salad


Serves 6


  • 2 C. Pearl Couscous

  • 2 English Cucumber, diced

  • 1 Small Red Onion, diced

  • 3/4 C. Fresh Cilantro, chopped + extra springs for garnish

  • 1 Jalapeno, remove seeds and finely chopped

  • 2 C. Tomatoes, remove seeds and chop

  • 2 Limes, juiced ( or more taste)

  • 3 Tbsp. Extra Virgin Olive Oil

  • 1 1/2 Tbsp. Red Wine Vinegar

  • 1 Tsp. Garlic Powder

  • Sea Salt and Fresh Black Pepper

  • 2 Large Avocado, sliced for garnish


  1. Bring 3 cups of water to a boil, add 1/2 teaspoon of salt. Add the couscous, cover and lower the heat. Cook for 10 minutes or until all water is absorbed. Set aside and cool completely.

  2. Meanwhile, place the diced cucumber in a colander and sprinkle with salt and toss together, set aside for 15 minutes. This step will allow the extra moisture to be removed from the cucumbers. After 15 minutes, rinse with cold water and set aside.

  3. For the onions cover with cold filtered water for 10 minutes. After 10 minutes drain, and lay on paper towels to remove all extra water.

  4. Combine the olive oil, lime juice, and red wine vinegar. Add the garlic powder, sea salt and black pepper.

  5. Combine the rest of the ingredients, including the couscous and olive oil mixture in a large bowl, taste and season with more salt to taste. If it needs a bit more acid, adjust by adding more lime juice.

  6. Refrigerate for 1 hour, top with avocado slices and cilantro springs. Serve and enjoy!