Bright, colorful, and bursting with fresh flavors, this Strawberry Avocado Couscous Salad is a nutrient-packed delight perfect for any mealtime.
Rich in plant-based protein, fiber, and heart-healthy fats from avocado and pine nuts, it’s a light yet satisfying option.
Quick, easy, and naturally vibrant, this salad is ideal for everyday lunches, weeknight dinners, or make-ahead meal prep.
25-Minute Strawberry Couscous Salad
Equipment
- 1 medium saucepan
- 1 large mixing bowl
- 1 small bowl
- Whisk or fork
- Cutting board
- Knife
Ingredients
For the Salad:
- 1 cup couscous
- 1 avocado halved, peeled, diced
- ½ cup corn kernels
- ½ cup strawberries quartered
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons pine nuts
For the Lime Vinaigrette:
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- Zest of 1 lime
- 2 tablespoons lime juice freshly squeezed
- 2 teaspoons sugar adjust to taste
Instructions
- Prepare the Lime Vinaigrette: Start by making the dressing, which will infuse your salad with bright, citrusy flavor. In a small bowl, combine ¼ cup olive oil and ¼ cup apple cider vinegar. Add the zest of one lime and 2 tablespoons freshly squeezed lime juice. Sprinkle in 2 teaspoons of sugar, adjusting to taste depending on how sweet or tangy you prefer. Whisk everything together vigorously until the mixture is smooth, slightly emulsified, and glossy. Set this flavorful vinaigrette aside to allow the flavors to meld while you prepare the rest of the salad.
- Cook the Couscous: Place 1 cup of couscous in a medium saucepan. Follow the package instructions for cooking, typically bringing water to a boil with a pinch of salt, then adding the couscous and covering the pan. Allow it to steam for about 10–12 minutes, or until the grains have absorbed the liquid and become tender yet fluffy. Once cooked, fluff the couscous gently with a fork to separate the grains and release any trapped steam. Transfer it to a large mixing bowl to cool slightly before combining with other ingredients.
- Prepare the Avocado: While the couscous is cooking, handle the avocado carefully. Slice the avocado in half lengthwise, remove the pit, then use a spoon to scoop out the flesh. Dice the avocado into even, bite-sized pieces. The creamy texture will complement the sweetness of the strawberries and the nuttiness of the pine nuts, adding a rich, buttery mouthfeel to every bite.
- Chop the Fresh Ingredients: Rinse ½ cup strawberries under cold water and gently pat them dry with a paper towel. Quarter the strawberries so they are easy to bite and mix evenly with the couscous. Chop 2 tablespoons of fresh cilantro leaves finely, releasing their aromatic fragrance, which will enhance the salad’s freshness. If using corn from a cob, remove the kernels carefully with a knife, or measure ½ cup of pre-cooked corn kernels.
- Toast the Pine Nuts (Optional but Recommended): For added crunch and a nutty depth of flavor, lightly toast 2 tablespoons of pine nuts in a dry skillet over medium-low heat for 2–3 minutes. Stir continuously until they turn golden brown and fragrant, being careful not to burn them. Once toasted, remove from heat and let them cool slightly. Toasted pine nuts elevate the salad with their aroma and subtle richness.
- Combine the Salad Ingredients: In the large mixing bowl containing the fluffed couscous, add the diced avocado, quartered strawberries, corn kernels, chopped cilantro, and pine nuts. Gently fold the ingredients together using a spatula or large spoon. Take care not to mash the avocado or strawberries—each piece should remain distinct for texture and visual appeal.
- Dress the Salad: Pour the prepared lime vinaigrette evenly over the couscous mixture. Using a gentle folding motion, toss the salad until every ingredient is lightly coated with the dressing. The vinaigrette should enhance the natural flavors without overpowering them, creating a balance of sweet, tangy, and nutty notes in each bite.
- Adjust Seasoning and Serve: Taste the salad and adjust seasoning if needed—add a pinch of salt or a squeeze of lime juice to brighten the flavors. Serve immediately for the freshest taste and texture. This salad is best enjoyed slightly chilled or at room temperature. For meal prep, you can store it in an airtight container for a few hours, but add avocado just before serving to prevent browning.
Notes
- Use ripe but firm avocados to ensure they hold their shape and don’t turn mushy when mixed with couscous.
- Fresh strawberries add natural sweetness and color; avoid overly ripe berries to prevent them from becoming watery.
- Toasting pine nuts enhances their flavor and adds a pleasant crunch, but you can skip this step if short on time.
- The salad can be made ahead, but add avocado just before serving to maintain its bright green color.
- Adjust the lime vinaigrette sugar to balance sweetness and acidity based on your taste preference.
Chef’s Secrets For Maximum Flavor
To elevate this salad to restaurant-quality, pay attention to texture and flavor contrast.
Toasting the pine nuts intensifies their nutty aroma, adding depth.
Use fresh, firm avocado and gently fold it in to preserve its creamy texture.
For the couscous, fluffing the grains with a fork rather than stirring vigorously prevents clumping.
Allow the vinaigrette to sit for a few minutes before mixing, as this helps the lime juice and zest release their full fragrance, giving the salad a bright, refreshing finish.
Serving Suggestions For Best Enjoyment
This salad shines as a light lunch or a side dish for grilled fish, chicken, or roasted vegetables.
For an extra layer of flavor, sprinkle a few crumbled feta or goat cheese on top.
It also pairs beautifully with a chilled glass of white wine or sparkling water infused with lime.
For meal prep, portion it into individual containers, but add avocado slices and pine nuts just before eating to retain freshness and crunch.
Storage Tips For Longevity
Store the couscous salad in an airtight container in the refrigerator for up to 2 days.
If you want to make it in advance, keep the avocado and vinaigrette separate, combining them just before serving.
Avoid freezing, as the delicate texture of strawberries and avocado can become mushy when thawed.
Always give the salad a gentle toss before serving to redistribute the vinaigrette and freshen the flavors.
Frequently Asked Questions
1. Can I use other grains instead of couscous?
Yes! Quinoa, bulgur, or even small pasta like orzo can substitute couscous. Cooking times will vary, so follow package instructions. Each alternative brings its own texture and slightly different nutritional profile.
2. How can I make this salad vegan or dairy-free?
This recipe is already plant-based and naturally vegan. If you choose to add cheese as a topping, omit it to keep it fully dairy-free.
3. Can I prepare this salad ahead of time?
Absolutely. Prepare the couscous, strawberries, corn, and vinaigrette in advance, but keep the avocado separate until just before serving to prevent browning. Combine all ingredients just before enjoying.
4. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 2 days. Keep any avocado or dressing separate until serving for maximum freshness and color.
5. Can I customize the vinaigrette flavor?
Yes, adjust sweetness with more or less sugar, or add a pinch of chili flakes for a subtle kick. You can also experiment with different citrus like lemon or orange to change the flavor profile.
