I love a good potluck.
Even as a child, I loved having dozens of options when eating at family gatherings; partly because I love variety, and partly because I was supremely picky.
Weird texture? No thanks. Meat? Pass. Contains mayo? GET IT AWAY FROM ME! Give me all the fruits, salads, pasta dishes, and baked goods, thankyouverymuch.
As a plant based family we’ve gotten used to “bringing our own” no matter what the circumstance, but the beauty of a potluck is that you can bring a dish that shows everyone how delicious plant livin’ can be while also making sure you don’t get stuck with a meal of bread rolls and potato chips. Again.
This particular potluck-friendly dish was born out of necessity last summer when an impromptu pool party popped up (say that 3 times fast!) without any time for me to run to the store. I had a bag of Israeli couscous in the pantry and a bunch of berries and greens in the fridge, but little else. I quickly tossed everything together with a basic homemade dressing, gave a small dish to the Husband to taste, and with his nod of approval, we were off. It wasn’t until later in the afternoon when I went back for seconds of this couscous salad and IT WAS ALL GONE that I realized I probably should have written down the recipe.
Insert face palm.
So here we are almost a year later with a recreation just in time for summer. This dish is best served cold and you can use any combo of fresh berries and greens that you prefer. If you’re going to be eating the whole dish within one day, I say toss it all together. However, if you’re making this during meal prep to eat throughout the week, I suggest leaving the apple and greens on the side to be stirred in before serving. No one likes soggy greens or brown apples. This dish would also be delicious with quinoa instead of couscous if you’re looking for a gluten-free option and feel free to leave out the nuts for allergies or preference. That’s the beauty of salad dishes, they are endlessly customizable and delicious every dang time.
Summer Medley Couscous Salad
- 2 cups dry Israeli couscous
- 1-1 lb container of strawberries, diced
- 1-6 oz container of blueberries
- 1 large apple, diced
- 1/4 cup dried cranberries
- 1/4 cup slivered raw almonds
- 1/4 cup mint, julienned
- 2 cups greens, julienned (I used “super greens” mix, but any greens would work)
- 1/4 raw apple cider vinegar
- 1/4 cup maple syrup
- Juice of 1/2 of a lemon
- 1 TBS mustard (I used brown)
- Pinch of salt
- Cook the couscous according to package directions. Rinse well with cold water until fully cool. Drain well.
- Add in strawberries, blueberries, apple, cranberries, almonds, mint, and greens (leaving out greens and apple if serving at a later time). Stir well to combine.
- In a small bowl whisk together apple cider vinegar, maple syrup, lemon juice, mustard, and salt.
- Pour the dressing over the salad and stir well to combine.
- Allow to chill for 30 minutes (if possible) and serve.
What is your favorite dish to bring to a potluck? Share in the comments below! If you create this or any other dish from WL&V, make sure to tag me on Facebook and Instagram!