Ok, listen: chimichurri is not just for steaks. This herby, garlicky, zippy sauce makes an incredible salad dressing, and this corn couscous salad is here to prove it.
This is the freshest, fastest summer salad you’ll make all season. It’s crunchy, herby, a little tangy, and packed with all the textures thanks to cucumber, pistachios, sautéed corn, and fluffy couscous. And did I mention it's ready in 20 minutes?
It’s perfect for BBQs, make-ahead work lunches, or literally any time you want to feel like you’re eating something fresh and fabulous without spending hours in the kitchen.
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I’ve basically been on a couscous salad kick since June, and honestly, I’m not mad about it. They’re quick, filling, and hold up beautifully in the fridge.
If you’re vibing with this one, make sure to try my tabbouleh-inspired couscous salad or this Mediterranean-style one.
Key ingredients and substitutions
- Fine-grain couscous: It's my favorite because it steams in minutes without turning on the stove. Pearl couscous, bulgur, or gluten-free couscous alternatives work great, too (just make sure to adjust the cooking times where needed).
- Corn: I always keep canned corn in my pantry, so that’s what I use most often in this salad. But if you’ve got some grilled or boiled corn leftover from yesterday’s BBQ, definitely use that! Just slice the kernels off the cob and toss them in. It gives the salad an extra hit of smokiness that’s so good.
- Chickpeas: They're optional, but a great plant-based protein add-in (especially for lunch prep).
- Pistachios: If you’ve got the patience, go ahead and shell them by hand. But honestly, I usually buy them already shelled to save time. I love using salted pistachios that play super well with the sweet corn and herby chimichurri.
- Scallions: My go-to for oniony flavor without the sharp bite (and aftertaste, iykyk).
Elo's tips
- Nothing beats homemade chimichurri, but if you're in a rush, store-bought chimichurri totally works. A prepped salad with a store-bought sauce is always better than no prepped salad at all in my opinion.
- If making your own chimichurri, let it sit for at least 10 minutes (honestly, the longer the better) before tossing it into the salad. It gives the flavors time to bloom and mellow out the raw garlic.
- Use what you’ve got: No pistachios? Try sunflower seeds or chopped almonds.
My salad meal prep equipment
MCIRCO glass containers (29 oz)
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Buy Now → Step-by-step instructions
- Steam the couscous: Add couscous to a bowl with boiling water + salt. Cover and let it sit for 10 minutes.
- Make the chimichurri: Mix the chopped parsley with olive oil, vinegar, garlic, oregano, salt, and chili flakes. Let it sit while everything else comes together.
- Chop the veggies: Dice the cucumber, slice the scallions.
- Roughly chop the pistachios with a knife or one of those mini food choppers.
- Sauté the corn kernels in olive oil until golden for 3-5 minutes (unless you're using grilled corn cobs).
- Dress it up: Fluff the couscous with two forks. Add in all the prepped ingredients. Toss with the dressing if serving right away, or follow the meal prep tips below.
Meal prep tips
This salad holds up beautifully in the fridge for up to 4 days. Either store it all in the mixing bowl you prepped it in (if it has a lid), or divide it into 4 meal prep containers.
Store the dressing on the side to prevent the salad from being dry when it's time to eat.
The recipe
Corn Couscous Salad With Chimichurri
Ingredients
For the salad
- 1 ½ cup (270 g) fine-grain couscous
- ½ teaspoon salt
- 1 English cucumber
- 3 scallions green parts only
- 1 cup (150 g) salted pistachios with the shell
- 1 jar of corn
- 1 tablespoon olive oil
- 14 oz (400 g) canned chickpeas
For the chimichurri
- 2 bunches of (40 g) fresh parsley
- 160 ml (160 ml) extra-virgin olive oil
- 4 tablespoons red wine vinegar
- 1 garlic clove
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon chili flakes
Instructions
- Steam the couscous: Add the dry couscous and salt to a large bowl. Pour in boiling water (check the package for the exact ratio, but a 1:1 couscous to water is standard). Stir once, then cover the bowl with a plate or lid. Let it steam for 10 minutes, until the liquid is fully absorbed.
Make the chimichurri: Remove the thick stems from the parsley, then finely chop the leaves with a knife. Add them to a jar along with the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and chili flakes. Stir to combine and let it sit for at least 10 minutes so the flavors can meld.
Add-ins: Finely dice the cucumber and thinly slice the green parts of the scallions. If using unshelled pistachios, shell them by hand, then give them a rough chop.
Corn: Drain the corn, then sauté it in a pan with a little olive oil over medium-high heat until golden.
Fluff the couscous with two forks to separate the grains. Add the lime zest, diced cucumber, sliced scallions, chopped pistachios, sautéed corn, and cooked chickpeas (if using). Toss gently to combine.
Assemble the salad: Fluff the couscous with two forks to separate the grains. Add the lime zest, diced cucumber, sliced scallions, chopped pistachios, sautéed corn, and cooked chickpeas (if using). Toss gently to combine.- To serve immediately: Add the chimichurri to the salad and toss until evenly coated. For meal prep: Divide the salad into 4 individual containers and the chimichurri into 4 salad dressing containers. Refrigerate for up to 4 days. Add the chimichurri just before serving and shake to combine.
Nutrition
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