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
- dried or fresh parsley
- handful crumbled goat cheese
- 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.