Mediterranean Grilled Rhubarb & Burrata Couscous Salad
This vibrant salad blends Mediterranean flavors with a unique twist—grilled rhubarb. The tartness of rhubarb balances beautifully with creamy burrata, nutty pearl couscous, and crunchy toasted nuts. Peppery arugula and a bright lemon-herb dressing tie everything together for a fresh, elegant dish that works as a light main or a stunning side. It’s a perfect seasonal recipe when rhubarb is in abundance.
Total Time: 35 minutes
Servings: 4
Ingredients
For the Salad:
1 cup (170 g) pearl couscous
1¾ cups (420 mL) vegetable broth or water
6–8 rhubarb stalks, cut into 3-inch (7 cm) pieces
2 tablespoons (30 mL) olive oil, divided
1 tablespoon (15 mL) honey or maple syrup
1 ball (4 oz / 115 g) burrata cheese
½ cup (75 g) toasted hazelnuts or almonds, roughly chopped
1 cup (150 g) arugula
Salt and black pepper, to taste
For the Lemon-Herb Dressing:
3 tablespoons (45 mL) olive oil
Juice and zest of 1 lemon
1 garlic clove, minced
2 tablespoons (6 g) fresh parsley, chopped
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Cook the Couscous:
In a saucepan, bring the vegetable broth or water to a boil.
Add the couscous, reduce heat, and simmer for 8–10 minutes until tender.
Drain any excess liquid, fluff with a fork, and set aside to cool slightly.
Prepare the Rhubarb:
Preheat a grill pan or outdoor grill over medium heat.
Toss rhubarb pieces with 1 tablespoon olive oil, honey (or maple syrup), and a pinch of salt.
Grill for 2–3 minutes per side until slightly softened and lightly charred. Remove from heat.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice and zest, garlic, parsley, Dijon mustard, salt, and pepper until emulsified.
Assemble the Salad:
In a large bowl, combine the couscous with arugula, grilled rhubarb, and toasted nuts.
Drizzle with the lemon-herb dressing and toss gently.
Finish with Burrata:
Place the burrata ball on top of the salad or tear it into pieces for easier serving.
Garnish with extra parsley, cracked black pepper, and a drizzle of olive oil.
Serve:
Enjoy slightly warm or at room temperature as a fresh, colorful side or light main dish.
Tips & Variations
Sweetness Adjustment: If rhubarb is very tart, drizzle a little extra honey or maple syrup before grilling.
Cheese Options: Swap burrata with fresh mozzarella, goat cheese, or ricotta if burrata isn’t available.
Nut Variations: Pistachios, pine nuts, or walnuts can replace hazelnuts/almonds for a different crunch.
Add Protein: Turn this salad into a heartier meal by topping it with grilled chicken, shrimp, or chickpeas.
Greens Swap: Use baby spinach, mixed greens, or even kale in place of arugula if preferred.
Couscous Alternatives: Try farro, quinoa, or bulgur wheat for a different texture and nutrient profile.
Serving Style: Serve with warm toasted pita or crusty bread to soak up the dressing and creamy burrata.
Make Ahead: Prepare the couscous and dressing in advance. Grill rhubarb just before serving for the freshest flavor.
Q&A
Q: Can I make this salad ahead of time?
A: Yes, you can cook the couscous and prepare the dressing a day in advance. Add the arugula, grilled rhubarb, and burrata just before serving to keep everything fresh.
Q: What if I don’t have a grill?
A: You can roast rhubarb in the oven at 400°F (200°C) for about 10–12 minutes until tender, or quickly sear it in a hot skillet.
Q: Is this salad best served warm or cold?
A: It can be enjoyed slightly warm (with just-grilled rhubarb and couscous) or at room temperature. Cold leftovers also taste great the next day.
Q: Can I make it vegan?
A: Yes. Omit the burrata or replace it with a plant-based cheese, and use maple syrup instead of honey for the rhubarb.
Q: What pairs well with this salad?
A: It’s delicious alongside grilled fish, roasted chicken, or as part of a mezze-style spread with hummus and flatbreads.
Nutrition
(per serving, based on 4 servings)
Calories: ~360
Protein: 11g
Carbohydrates: 41g
Fat: 18g
Fiber: 5g
Sodium: 300mg
(Values vary depending on cheese choice, nut type, and amount of dressing used.)
Conclusion
The Mediterranean Grilled Rhubarb & Burrata Couscous Salad is a refreshing and elegant dish that celebrates seasonal produce in a unique way. The tang of rhubarb, creaminess of burrata, nuttiness of couscous and toasted nuts, and brightness of the lemon-herb dressing create a balanced bowl of flavor and texture. Whether served as a light main or a side, it’s a colorful, crowd-pleasing recipe that feels both nourishing and sophisticated.