Mediterranean Grilled Rhubarb & Burrata Couscous Salad

Mediterranean Grilled Rhubarb & Burrata Couscous Salad

Table of Contents

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.

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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.

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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.