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This Caribbean Couscous Salad is inspired by the refreshed bright feeling a vacation brings to your soul. We’re just back from the US Virgin Islands (St. John) where we celebrated Shelby’s 30th birthday with a special getaway.

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We loved St. John for her magical views, her underwater wonderland and wandering wildlife. As we emerge from covid limitations this tiny island provided the perfect balance of adventure, tranquility, space and togetherness. I’m still smiling :)

For the salad I used Israeli (Pearl) Couscous and lots of texture and colorful flavors. Mango, sweet corn, jalapeño, red pepper, cilantro, green onion, and punchy jerk marinade as the dressing.

This Jamaican Jerk Marinade is loaded with fresh herbs, aromatics and warm spices. You can easily double or triple the marinade recipe if you’re planning to make Jerk Chicken Wings or Turkey Tenderloin.

If you’re looking to spice up your backyard bbq’s this summer, why not throw an island party with some of these colorful tasty dishes.

Jamaican Red Beans & Rice {Rice & Peas}
The Painkiller Cocktail
Jamaican Jerk Marinated Turkey Tenderloin
Jamaican Jerk Sugar Cane Shrimp
Jamaican Vegetable Rundown
Red Grapefruit Mojito
Jerk Chicken Wings
Caribbean Couscous Salad
Fried Plantains

Caribbean Couscous Salad is going to become our go-to salad this summer! It’s a great warm weather side dish that can safely tolerate an outdoor buffet and it can be made a day or two ahead so you too can enjoy the party!!

Caribbean Quinoa Salad is an equally delicious gluten-free summer side dish! Simply replace the Israeli couscous with quinoa.

Caribbean Couscous Salad

Libby with Lemony Thyme
Caribbean Couscous Salad is going to become our go-to salad this summer! It's a great warm weather side dish that can safely tolerate an outdoor buffet and it can be made a day or two ahead so you too can enjoy the party!!
Prep Time 15 mins
Cook Time 10 mins
Course Salad, Side Dish
Cuisine Caribbean
Servings 6

Ingredients
  

  • 1 cup dry Israeli couscous or substitute quinoa for gluten-free version
  • 1 mango peeled & diced
  • 1 ear corn on the cob kernels removed
  • 1 jalapeno fine diced
  • 1 small red bell pepper fine diced
  • 2 scallions thinly sliced
  • 1/2 cup fresh cilantro leaves chopped
  • 1/2 cup Jamaican Jerk Marinade see recipe link in post
  • salt & pepper to taste

Instructions
 

  • Prepare couscous according to package instructions. Cool to room temperature.
  • Combine cooled cooked couscous with remaining ingredients. Serve chilled or at room temperature.

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