27+ Delicious Summer Couscous Recipes for a Fresh and Flavorful Season

As the temperatures rise and summer rolls in, it’s the perfect time to embrace light, refreshing meals that are easy to prepare and packed with flavor.

Couscous, with its versatility and quick cooking time, is an ideal base for summer recipes that can keep you nourished and satisfied without weighing you down.

Whether you’re craving something light and healthy or looking for a vibrant dish to serve at a summer gathering, couscous is the perfect ingredient to experiment with.

In this collection of 27+ summer couscous recipes, you’ll find a variety of dishes that highlight fresh, seasonal ingredients like juicy tomatoes, grilled vegetables, tangy citrus, and cool herbs.

From savory salads to hearty bowls, these recipes will inspire you to make couscous the star of your summer meals.

Let’s dive in and explore these mouthwatering, easy-to-make recipes that will bring bright and bold flavors to your summer table.

27+ Delicious Summer Couscous Recipes for a Fresh and Flavorful Season

With so many delicious options to choose from, it’s easy to make couscous the star of your summer menu.

These 27+ summer couscous recipes showcase a variety of ingredients—from fresh herbs and zesty citrus to grilled meats and roasted vegetables—making it simple to create light and flavorful dishes that fit every occasion.

Whether you’re enjoying a picnic in the park, preparing a quick weeknight meal, or serving a crowd at a BBQ, couscous will be your go-to for versatile, satisfying summer meals.

Mediterranean Couscous Salad with Lemon-Herb Vinaigrette

This bright and refreshing couscous salad is packed with vibrant vegetables, briny olives, and a zesty homemade vinaigrette.

It’s the kind of dish that pairs effortlessly with grilled meats or can stand alone as a light lunch on a hot summer day.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ½ cup kalamata olives, sliced
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• Juice of 1 lemon
• 3 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Place couscous in a large bowl. Pour boiling water over the couscous, cover, and let it sit for 5 minutes. Fluff with a fork once done.
2. In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper to create the vinaigrette.
3. Add cherry tomatoes, cucumber, red onion, olives, feta, and parsley to the couscous.
4. Pour the vinaigrette over the salad and toss gently to combine.
5. Chill in the fridge for at least 30 minutes before serving.

With its colorful medley and tangy dressing, this Mediterranean couscous salad is a true celebration of summer flavors.

It’s ideal for picnics, potlucks, or a simple weeknight dinner that tastes like a Mediterranean getaway.

Mango and Avocado Couscous Bowl

Tropical sweetness meets creamy richness in this vibrant couscous bowl featuring juicy mango, ripe avocado, and a citrusy lime dressing.

It’s an unexpected but delicious twist on classic couscous recipes and an instant mood booster on a hot summer afternoon.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1 small red bell pepper, diced
• 2 green onions, sliced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Add couscous to a heatproof bowl and pour over boiling water. Cover and let sit for 5 minutes, then fluff with a fork.
2. In a large bowl, combine couscous, mango, avocado, bell pepper, green onions, and cilantro.
3. Whisk together lime juice, olive oil, salt, and pepper in a small bowl.
4. Pour the dressing over the couscous mixture and gently toss to combine.
5. Serve immediately or chill slightly for a refreshing experience.

This mango and avocado couscous bowl is like sunshine in a dish.

It’s perfect for when you want something nutritious yet indulgently fresh, and it’s a great way to make use of summer’s ripest fruits in a savory way.

Grilled Vegetable Couscous with Basil Pesto

Grilled vegetables add a smoky, savory depth to fluffy couscous in this hearty summer dish, while a dollop of fresh basil pesto brings it all together.

It’s a rustic yet elegant option that’s perfect for al fresco dining or backyard barbecues.

Ingredients:

• 1 cup couscous
• 1 cup boiling vegetable broth or water
• 1 zucchini, sliced
• 1 red bell pepper, quartered
• 1 red onion, cut into thick rings
• 1 small eggplant, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup basil pesto (store-bought or homemade)
• Fresh basil leaves, for garnish

Instructions:

1. Toss the zucchini, bell pepper, onion, and eggplant with olive oil, salt, and pepper.
2. Grill the vegetables over medium heat until tender and lightly charred, about 5–7 minutes per side. Let them cool slightly, then chop into bite-sized pieces.
3. Meanwhile, pour boiling broth over couscous in a bowl, cover, and let sit for 5 minutes. Fluff with a fork.
4. Combine grilled vegetables with the couscous and stir in basil pesto.
5. Garnish with fresh basil leaves and serve warm or at room temperature.

Rich in flavor and texture, this grilled vegetable couscous recipe brings out the best of seasonal produce.

The addition of basil pesto makes every bite herbaceous and satisfying—truly a dish that embodies summer’s bounty.

Couscous with Grilled Shrimp and Lemon-Garlic Dressing

This dish brings together succulent grilled shrimp with couscous, creating a perfect balance of lightness and richness.

The zesty lemon-garlic dressing adds an extra layer of flavor that makes this meal perfect for any summer gathering or casual dinner.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 lemon, zested and juiced
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Add couscous to a large bowl and pour the boiling water over it. Cover and let sit for 5 minutes, then fluff with a fork.
2. Preheat a grill or grill pan over medium-high heat. Toss shrimp with 1 tbsp olive oil, garlic, salt, and pepper.
3. Grill shrimp for 2-3 minutes per side or until pink and cooked through.
4. For the dressing, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.
5. In a large bowl, toss couscous with grilled shrimp and parsley.
6. Drizzle the lemon-garlic dressing over the dish and serve immediately.

This couscous with grilled shrimp is a light yet satisfying dish that showcases the fresh flavors of summer.

The citrusy dressing elevates the dish, making it perfect for a family dinner or a casual evening with friends.

Spicy Couscous with Roasted Vegetables

A bold and flavorful dish that combines the heat of chili with the earthy sweetness of roasted vegetables, this couscous is a comforting yet lively option.

The spices and roasted flavors pair wonderfully, making it a great choice for a summer meal with a bit of a kick.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 cup sweet potatoes, diced
• 1 cup cauliflower florets
• 1 red bell pepper, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, cauliflower, and bell pepper with olive oil, cumin, paprika, chili powder, salt, and pepper.
2. Spread vegetables evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
3. Meanwhile, prepare the couscous by pouring boiling water over it in a large bowl. Cover and let sit for 5 minutes, then fluff with a fork.
4. Combine the roasted vegetables with the couscous, and stir in fresh cilantro.
5. Serve warm as a hearty main dish or a side for grilled meats.

The spicy roasted vegetables bring bold flavors to the couscous, while the addition of cumin and smoked paprika provides a smoky depth.

This dish is perfect for those who love a little heat and is sure to spice up your summer table.

Couscous with Grilled Peach and Burrata

This sweet and savory couscous dish is a showstopper.

The juicy grilled peaches add a smoky sweetness, while the creamy burrata brings a luscious texture that makes this recipe an indulgent, refreshing option for any summer gathering.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1 ball burrata cheese
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Grill peach halves over medium heat for about 2-3 minutes per side until grill marks appear and they soften slightly.
2. Prepare the couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
3. Drizzle olive oil over the couscous and toss gently to combine.
4. Arrange grilled peaches on top of the couscous, and tear the burrata into chunks, placing it over the peaches.
5. Drizzle honey and balsamic vinegar over the dish, and sprinkle with fresh basil.
6. Season with salt and pepper to taste and serve immediately.

This couscous with grilled peach and burrata is the epitome of summer in a bowl.

The balance between sweet and savory, combined with the creamy texture of the burrata, makes this dish a light yet luxurious option perfect for hot days and outdoor dining.

Couscous with Roasted Garlic and Sun-Dried Tomatoes

This savory couscous dish is elevated by the rich flavor of roasted garlic and the tangy sweetness of sun-dried tomatoes.

With a light yet flavorful profile, it’s perfect for a summer side dish or as a base for grilled chicken or seafood.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 bulb garlic
• ½ cup sun-dried tomatoes, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and roast for 30 minutes until soft and fragrant.
2. Prepare couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
3. Once the garlic is roasted, squeeze the soft cloves into a bowl and mash them with a fork.
4. Toss the couscous with the mashed roasted garlic, chopped sun-dried tomatoes, olive oil, balsamic vinegar, oregano, salt, and pepper.
5. Garnish with fresh basil and serve warm or at room temperature.

This couscous with roasted garlic and sun-dried tomatoes is a simple yet full-bodied dish.

The mellowed garlic and tangy tomatoes bring out an earthy, Mediterranean flavor that complements any summer meal.

Couscous with Grilled Corn and Avocado Salsa

A perfect combination of smoky grilled corn and creamy avocado salsa, this couscous dish offers the ultimate summer experience with every bite.

It’s a fantastic side dish for BBQs or a light main dish on a warm evening.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 ears of corn, husked
• 1 ripe avocado, diced
• 1 small red onion, diced
• 1 small jalapeño, finely chopped
• 1 tbsp lime juice
• 2 tbsp cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Grill the corn for about 10 minutes, turning occasionally, until the kernels are slightly charred and tender.
2. Remove the corn from the grill and let it cool. Once cool enough to handle, cut the kernels off the cob.
3. Prepare the couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
4. In a bowl, combine the grilled corn, avocado, red onion, jalapeño, lime juice, and cilantro.
5. Toss the couscous with olive oil, salt, and pepper, and mix in the avocado corn salsa.
6. Serve immediately, garnished with additional cilantro.

The combination of sweet corn and creamy avocado makes this couscous dish both satisfying and refreshing.

It’s ideal for summer cookouts or a light meal under the stars.

Couscous with Roasted Red Pepper and Chickpeas

This hearty yet refreshing couscous dish combines roasted red peppers, crispy chickpeas, and a tangy yogurt dressing.

It’s perfect for a healthy, filling summer meal or as a side to accompany grilled meats.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 red bell pepper, halved and seeded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper to taste
• ½ cup plain Greek yogurt
• 1 tbsp tahini
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell pepper halves on a baking sheet and roast for 20-25 minutes, until the skin is charred and blistered. Once roasted, remove the skin and chop the flesh into strips.
2. Toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Roast them in the oven for 20-25 minutes until crispy.
3. Prepare the couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
4. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, salt, and pepper to make the dressing.
5. Combine the roasted red pepper strips, crispy chickpeas, and couscous in a large bowl. Drizzle with the yogurt dressing and toss gently to combine.
6. Garnish with fresh parsley and serve warm or chilled.

This roasted red pepper and chickpea couscous is the perfect combination of warm, smoky flavors and creamy textures.

It’s ideal for a satisfying summer meal that’s both healthy and packed with flavor.

Couscous with Grilled Pineapple and Coconut

This tropical-inspired couscous dish combines the sweetness of grilled pineapple with the creaminess of coconut for a refreshing and unique summer meal.

It’s perfect as a light lunch or a festive side for barbecues.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 ripe pineapple, peeled and cut into rings
• 2 tbsp olive oil
• ¼ cup unsweetened shredded coconut
• 2 tbsp fresh lime juice
• 2 tbsp honey
• Fresh mint for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium heat. Grill the pineapple rings for about 2-3 minutes per side, until they’re lightly charred and caramelized.
2. Prepare couscous by pouring boiling water over it in a large bowl. Cover and let it sit for 5 minutes, then fluff with a fork.
3. Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until golden brown.
4. Once the pineapple is grilled, cut it into bite-sized pieces and add it to the couscous.
5. Drizzle with lime juice and honey, then toss with toasted coconut. Season with salt and pepper.
6. Garnish with fresh mint leaves and serve.

This couscous with grilled pineapple and coconut is a tropical delight.

The sweet and savory combination of grilled pineapple and coconut is light, vibrant, and perfect for summer gatherings or a beachside meal.

Couscous with Tomato, Cucumber, and Feta

A refreshing and easy-to-make couscous salad that’s loaded with fresh vegetables and tangy feta cheese.

It’s the perfect side dish for picnics, barbecues, or a simple summer dinner.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 large cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ cup feta cheese, crumbled
• ¼ cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the couscous by pouring the boiling water over it in a large bowl. Cover and let it sit for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the diced cucumber, halved cherry tomatoes, crumbled feta, red onion, and parsley.
3. Whisk together olive oil, red wine vinegar, salt, and pepper to make a dressing.
4. Toss the couscous with the vegetables and feta, then drizzle with the dressing and mix well.
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This couscous with tomato, cucumber, and feta is cool, crisp, and full of flavor.

It’s a great way to enjoy the freshness of summer produce while keeping the dish light and easy to prepare.

Couscous with Basil, Pine Nuts, and Roasted Tomatoes

This flavorful couscous dish combines the aromatic freshness of basil, the crunch of toasted pine nuts, and the richness of roasted tomatoes.

It’s a delightful summer meal that’s perfect for a casual lunch or dinner.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp pine nuts
• ¼ cup fresh basil leaves, chopped
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 20-25 minutes, until softened and slightly caramelized.
2. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan occasionally, until golden brown.
3. Prepare the couscous by pouring boiling water over it in a large bowl. Cover and let it sit for 5 minutes, then fluff with a fork.
4. Combine the roasted tomatoes, toasted pine nuts, and chopped basil with the couscous. Drizzle with balsamic vinegar and remaining olive oil.
5. Toss gently and season with salt and pepper. Serve warm or at room temperature.

This couscous with basil, pine nuts, and roasted tomatoes is a flavorful and satisfying dish.

The roasted tomatoes add a rich, sweet depth of flavor, while the pine nuts provide a crunchy contrast, making this a perfect summer dish to pair with grilled meats or enjoy on its own.

Couscous with Pesto, Cherry Tomatoes, and Mozzarella

A vibrant and fresh couscous dish that combines the rich flavors of basil pesto, sweet cherry tomatoes, and creamy mozzarella.

It’s a simple yet satisfying meal that brings together classic Italian ingredients in a light, summer-friendly form.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls (bocconcini or ciliegine), halved
• ¼ cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Prepare the couscous by pouring boiling water over it in a large bowl. Cover and let it sit for 5 minutes, then fluff with a fork.
2. In a large mixing bowl, combine the couscous, halved cherry tomatoes, and mozzarella.
3. Drizzle with olive oil and toss with pesto until everything is well coated.
4. Season with salt and pepper, then garnish with fresh basil leaves.
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This couscous with pesto, cherry tomatoes, and mozzarella is a flavorful, herbaceous dish perfect for a light lunch or side.

The combination of basil pesto and mozzarella brings a refreshing, comforting taste, ideal for summer meals.

Couscous with Roasted Butternut Squash and Sage

A cozy, autumn-inspired couscous dish that’s perfect for the transitional summer-to-fall days.

The sweetness of roasted butternut squash combined with crispy sage creates a heartwarming, flavorful dish that pairs wonderfully with grilled chicken or pork.

Ingredients:

• 1 cup couscous
• 1 cup boiling vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 10 fresh sage leaves
• 2 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes, or until the squash is golden and tender.
2. While the squash is roasting, prepare the couscous by pouring the boiling vegetable broth over it. Cover and let sit for 5 minutes, then fluff with a fork.
3. In a small skillet, heat a little olive oil over medium heat. Fry the sage leaves for about 1-2 minutes until crispy. Remove from heat and set aside.
4. Toss the roasted butternut squash with the couscous and maple syrup.
5. Garnish with crispy sage leaves and serve warm.

This couscous with roasted butternut squash and sage brings a sweet and savory contrast that makes it perfect for fall, while still offering a lighter texture than many heavy dishes.

It’s a comforting dish for a warm summer evening or a breezy fall night.

Couscous with Shrimp, Avocado, and Cilantro-Lime Dressing

This light, zesty couscous dish combines tender shrimp, creamy avocado, and a fresh cilantro-lime dressing.

It’s a refreshing, protein-packed meal that’s perfect for warm weather and easy to prepare for a weeknight dinner or a weekend barbecue.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 12 large shrimp, peeled and deveined
• 1 ripe avocado, diced
• 2 tbsp olive oil
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Prepare the couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
2. In a skillet, heat 1 tbsp olive oil over medium-high heat. Cook the shrimp for 2-3 minutes per side, until pink and cooked through. Remove from heat and set aside.
3. In a small bowl, whisk together the lime juice, garlic, remaining olive oil, cilantro, salt, and pepper to create the dressing.
4. Toss the couscous with the cooked shrimp, diced avocado, and cilantro-lime dressing.
5. Serve immediately, garnished with extra cilantro if desired.

This couscous with shrimp, avocado, and cilantro-lime dressing is light and refreshing, with the perfect balance of creaminess from the avocado and a bright, citrusy zing from the lime.

It’s an ideal dish for a summer meal that’s full of flavor and easy to make.

Couscous with Roasted Eggplant and Tahini Sauce

This Middle Eastern-inspired couscous dish combines smoky roasted eggplant with a rich, creamy tahini sauce.

It’s a hearty and satisfying vegetarian dish that’s perfect for a summer meal or as a side to grilled meats.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 medium eggplant, cut into cubes
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the eggplant cubes with 1 tbsp olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly browned.
2. Prepare couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
3. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and the remaining olive oil. Season with salt and pepper to taste.
4. Toss the roasted eggplant with the couscous, then drizzle with the tahini sauce.
5. Garnish with fresh parsley and serve warm.

The roasted eggplant gives this couscous dish a deep, savory flavor, while the tahini sauce adds creaminess and richness.

It’s a comforting and nutritious meal, perfect for summer.

Couscous with Grilled Zucchini, Mint, and Feta

This refreshing couscous dish features grilled zucchini, cool mint, and creamy feta cheese.

It’s a light and flavorful dish that works well as a side or a main course during the summer months.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 medium zucchinis, sliced into rounds
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh mint, chopped
• ½ cup feta cheese, crumbled
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium heat. Toss the zucchini slices with olive oil, salt, and pepper, then grill for about 3-4 minutes per side, until grill marks appear and the zucchini is tender.
2. Prepare couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
3. Toss the grilled zucchini with the couscous, lemon zest, and fresh mint.
4. Crumble the feta cheese over the top and mix gently to combine.
5. Serve warm or at room temperature.

The grilled zucchini adds a smoky depth to the couscous, while the mint and feta provide a refreshing contrast.

It’s the perfect dish for a summer picnic or a light, fresh dinner.

Couscous with Roasted Red Peppers, Kalamata Olives, and Feta

This Mediterranean-inspired couscous dish is bursting with bold flavors from roasted red peppers, briny olives, and tangy feta.

It’s a great option for a quick, vibrant summer meal or a side dish for grilled meats.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 roasted red peppers, sliced (store-bought or homemade)
• ½ cup Kalamata olives, pitted and halved
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the couscous with the roasted red peppers, olives, and crumbled feta.
3. Drizzle with olive oil and red wine vinegar, then toss gently to combine.
4. Sprinkle with dried oregano, salt, and pepper to taste.
5. Serve immediately or chill for 30 minutes for enhanced flavors.

This couscous with roasted red peppers, olives, and feta brings the vibrant, savory flavors of the Mediterranean to your table.

It’s perfect as a side dish or a light, flavorful main course.

Couscous with Lemon, Asparagus, and Parmesan

A light, zesty couscous dish that’s full of fresh asparagus and bright lemon flavors, complemented by the richness of Parmesan.

This dish is perfect for a quick side or a light main during the summer months.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 1 lemon, zested and juiced
• ¼ cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the couscous by pouring the boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
2. In a skillet, heat olive oil over medium-high heat. Add the asparagus and sauté for 3-4 minutes, until tender but still crisp. Season with salt and pepper.
3. Toss the couscous with the sautéed asparagus, lemon zest, and lemon juice.
4. Stir in the grated Parmesan cheese and season with additional salt and pepper to taste.
5. Garnish with fresh parsley and serve warm.

The fresh asparagus paired with lemon and Parmesan makes this couscous dish both light and flavorful.

It’s perfect for a simple summer meal or as a complement to grilled meats or fish.

Couscous with Smoked Salmon, Dill, and Cucumber

A refreshing, protein-packed couscous dish that combines smoky salmon, cool cucumber, and fresh dill.

This dish is ideal for a quick, healthy lunch or as a side for a summer gathering.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 6 oz smoked salmon, sliced
• 1 cucumber, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the couscous, smoked salmon, cucumber slices, and fresh dill.
3. Drizzle with olive oil and lemon juice, then toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional dill if desired.

This couscous with smoked salmon, dill, and cucumber is a fresh, light dish with a wonderful combination of textures and flavors.

It’s perfect for a summer brunch or a quick, satisfying meal.

Couscous with Roasted Sweet Potatoes, Black Beans, and Lime

This hearty yet light couscous dish features roasted sweet potatoes, black beans, and a tangy lime dressing.

It’s a satisfying, vegan-friendly dish that works as a main course or a side at your next BBQ or potluck.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 lime, juiced
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, chili powder, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
2. Prepare the couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
3. In a large bowl, combine the roasted sweet potatoes, black beans, and couscous.
4. Drizzle with lime juice and toss to combine.
5. Garnish with fresh cilantro and serve warm.

This couscous with roasted sweet potatoes, black beans, and lime is a vibrant, filling dish that’s full of flavor and texture.

It’s a great option for a vegan meal or as a side to your favorite grilled protein.

Couscous with Grilled Peaches, Goat Cheese, and Arugula

A deliciously sweet and savory couscous salad that combines the charred sweetness of grilled peaches with the creaminess of goat cheese and the peppery bite of arugula.

This dish is perfect for a light summer dinner or a vibrant side for a BBQ.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 3 ripe peaches, halved and pitted
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• 2 cups arugula
• ½ cup goat cheese, crumbled
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions:

1. Preheat the grill or grill pan over medium heat. Brush the peach halves with olive oil and grill for about 3-4 minutes per side, until grill marks appear and the peaches are softened.
2. Prepare couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
3. Slice the grilled peaches into thin wedges and add them to the couscous.
4. Toss the couscous with arugula, crumbled goat cheese, and a drizzle of balsamic glaze.
5. Season with salt and pepper, then garnish with fresh mint leaves.
6. Serve immediately or chill for 20-30 minutes to let the flavors meld.

This couscous with grilled peaches, goat cheese, and arugula offers a perfect balance of sweet, savory, and fresh.

The smoky grilled peaches pair wonderfully with the creamy goat cheese, making this a delightful dish for summer.

Couscous with Charred Corn, Avocado, and Cilantro-Lime Dressing

This colorful, flavor-packed couscous dish combines charred corn, creamy avocado, and a zesty cilantro-lime dressing.

It’s a vibrant and nutritious side dish or a light, satisfying main.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 2 ears of corn, husked
• 1 ripe avocado, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 lime, juiced
• Salt and pepper to taste
• Chili flakes (optional)

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Grill the corn for about 5-7 minutes, turning occasionally, until lightly charred and tender.
2. Prepare couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
3. Once the corn is grilled, slice the kernels off the cob and add them to the couscous.
4. Toss the couscous with diced avocado, cilantro, lime juice, and olive oil.
5. Season with salt and pepper to taste, and sprinkle with chili flakes for a bit of heat if desired.
6. Serve immediately or chill for 20 minutes to let the flavors meld.

The combination of charred corn, creamy avocado, and cilantro-lime dressing makes this couscous dish light, refreshing, and bursting with flavor.

It’s perfect for summer barbecues or as a satisfying lunch.

Couscous with Grilled Shrimp, Mango, and Cucumber

A tropical-inspired couscous dish that’s light yet flavorful, featuring grilled shrimp, sweet mango, and crunchy cucumber.

The perfect dish for hot summer days or a beachside picnic.

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 12 large shrimp, peeled and deveined
• 1 mango, peeled and diced
• 1 cucumber, diced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Toss the shrimp with olive oil, salt, and pepper, then grill for about 2-3 minutes per side until cooked through and pink.
2. Prepare couscous by pouring boiling water over it in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
3. Add the diced mango and cucumber to the couscous and toss gently.
4. Once the shrimp are grilled, add them to the couscous mixture.
5. Drizzle with lime juice, sprinkle with cilantro, and season with additional salt and pepper if desired.
6. Serve immediately or chill for a refreshing, cool meal.

This couscous with grilled shrimp, mango, and cucumber offers a burst of tropical flavor.

The sweetness of mango and the freshness of cucumber pair perfectly with the savory shrimp, making this dish ideal for hot summer days.