Summer Pearl Couscous Salad
Success® Pearl Couscous is a perfect partner for sweet corn, crisp bacon, tomatoes, avocado and more in this warm-weather go-to. A modern riff on ho-hum pasta salads, this one relies on pesto dressing for its herbaceous kick.
Ingredients
- 1 bag Success® Pearl Couscous
- 1/2 cup pesto
- 1/2 cup Greek yogurt
- Juice of 1/2 lemon
- 1 1/2 tsp salt, divided
- 3/4 tsp pepper, divided
- 6 slices of bacon
- 2 fresh corn ears, kernels removed
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 2 tbsp olive oil
- Fresh basil, chiffonade (for garnish)
Instructions
Step 1
Prepare pearl couscous according to package directions. Once finished, set aside to cool.
Step 2
In a bowl, combine the pesto, Greek yogurt and lemon juice. Mix until smooth and creamy. Season with ½ teaspoon salt and 1/4 teaspoon pepper.
Step 3
In a skillet, cook the bacon over medium heat for 8 minutes or until crispy. Transfer to a paper towel-lined plate to drain, then crumble into pieces.
Step 4
In a large bowl, combine the pearl couscous, corn, bacon, avocado, cherry tomatoes, and red onion. Drizzle with olive oil and season with remaining salt and pepper. Gently toss to combine.
Step 5
Add the pesto sauce to the salad and mix until everything is fully coated.
Step 6
Garnish with basil and serve.
