This Avocado Pine Nuts Couscous Salad is full of flavour and texture, super healthy, and satisfying. It’s the perfect vegan, nutritious summer salad.
My salad game has been strong lately. Salad’s been my main course several times this past week. Very unusual for me! I’m usually craving roasted or cooked vegetables instead.
One of the salads I’ve been loving is this couscous salad with cucumber, tomatoes, corn, creamy avocado, and toasted pine nuts. I also added fresh herbs for extra flavour and colour and lemon juice for freshness.
This salad is so easy to prepare, satisfying, super healthy, and packed full of flavour. Thanks to the whole grain couscous, it’s high in fiber and iron, while avocado and pine nuts add a good amount of healthy fats and folate amongst many other nutrients.
Couscous has quickly become one of my favourite grains. Mainly because it’s so quick to prepare. You literally just soak them in boiling water for five minutes and they’re ready. I’m also a big fan of the flavour and texture of couscous. The flavour is mild and the texture is slightly creamy, which goes so well with
This would make the perfect summer salad. It can easily be made ahead of time, making it a great choice for a BBQ party or picnic. Also, leftovers save really well so don’t be afraid to make a big batch!
If you try this Avocado Pine Nuts Couscous Salad, I’d love to know! Leave me a comment, rate it, or share a picture on Instagram using the hashtag #themostlyhealthy.
- 1 cup whole grain couscous (175 g)
- 2 cups boiling water (480 ml)
- 1/4 cup pine nuts (30 g)
- 1/2 cup corn, fresh or frozen (65 g)
- 1/2 cucumber
- 10 cherry tomatoes
- 1 avocado
- 1 handful fresh herbs: basil, oregano, coriander, parsley, etc
- 1/2 small lemon, the juice
- Pinch of salt
Add the couscous to a bowl and pour over the boiling water. Let soak for 5-10 minutes or until all the water has been absorbed. Add a pinch of salt and set aside to cool while you prepare the rest of the ingredients.
Heat a large pan on high heat, add the pine nuts and dry-toast them for 2-4 minutes or until they are slightly golden. Take off the heat and set aside.
If using frozen corn, thaw by soaking them in hot water for 3-5 minutes. Pour out the water and set the corn aside.
Chop the cucumber, tomatoes, and avocado into bite-size pieces.
Finely chop the fresh herbs.
Once everything is ready, mix everything together in a large serving bowl. Add the lemon juice and mix again. Serve and enjoy!
Store leftovers in the fridge for 1-3 days.