Summer is here!! I’ll be the first to say it, I love summertime but the Texas heat can be dreadful… What better way to perk up on a scorching hot summer day than with a healthy and hearty salad? This couscous salad is full of flavor and will keep your hunger satisfied all afternoon.
As many of you know, I am lactose intolerant so I do my best to avoid dairy products. About a year ago I started to introduce goat cheese into my diet and at first my stomach didn’t know what was happening. Now however, I am able to tolerate goat cheese in moderation on pizza, in salads, and smeared on sandwiches.
I love the taste of goat cheese but if it’s not for you or you can’t tolerate it, this salad would be just as tasty without it!
Summer Vegetable Couscous Salad
- 1 cup pearl couscous
- 1/2 small red onion, cut into strips
- 1/2 small yellow onion, cut into strips
- 2 zucchinis, cut into strips
- 1/4 cup lemon juice
- 1 teaspoon white wine vinegar
- 1 cup arugula
- Olive oil
- Salt,
- pepper,
- dried or fresh parsley
- handful crumbled goat cheese
Directions
- Cook couscous according to directions on package.
- Heat skillet over low-medium heat with olive oil, add onions and let soften.
- Once onions have softened, add zucchini and turn up the heat to medium-high to slightly brown.
- Meanwhile, create dressing by combining lemon juice and white wine vinegar.
- In a large bowl, combine vegetables, cooked couscous, dressing, arugula, seasonings, and goat cheese. Mix well.
Enjoy! Save leftovers in an air-tight container in the refrigerator.
This looks great. Ive never eaten couscous, its not readily available or just not very popular yet here in the deep south usa. Now Grits, thats another story
I have shared it on Twitter, btw!
Great recipe! I am vegan, so I would leave out the cheese. I am sure it would be tasty without it, or I might add something else, e.g. smoked tofu.
This looks super tasty! I love tabouleh, which is a similar salad. I think I will try your recipe instead, next time!