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Summer Vegetable Couscous Salad

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


  1. Cook couscous according to directions on package.
  2. Heat skillet over low-medium heat with olive oil, add onions and let soften.
  3. Once onions have softened, add zucchini and turn up the heat to medium-high to slightly brown.
  4. Meanwhile, create dressing by combining lemon juice and white wine vinegar.
  5. 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.


What do you think?

Written by theurbenlife


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