Summer Couscous Salad

Total time: 35 minutes | Makes: Approximately 6 cups

Elevate your grain bowl game with this summer couscous salad, a dish that beautifully marries texture and temperature. Featuring chewy pearl couscous tossed with buttery caramelized onions, charred zucchini, and peppery arugula, this salad is anchored by the creamy tang of chilled goat cheese. It’s a versatile, hearty dish that works perfectly as a light lunch or a sophisticated side, offering a bright pop of lemon and fresh parsley in every bite.

Ingredients:

• 1 cup pearl couscous
• 1 small red onion, cut into thin rings
• ¼ cup olive oil
• Dash salt
• Freshly ground black pepper
• 1 medium zucchini, cut into strips
• ¼ cup lemon juice
• 2 tablespoons fresh parsley
• 1 teaspoon white wine vinegar
• 1 cup arugula, torn into small pieces
• 1 -8-ounce package goat cheese, chilled and crumbled

Directions

1. Cook the couscous according to package instructions and set aside in a large bowl.
2. Preheat the oven broiler.
3. In a medium-sized skillet, add 2 tablespoons of olive oil and thinly sliced onion. Cook on the stove top, over medium heat, until onions are caramelized.
4. Line a baking sheet with parchment paper. Place the zucchini on the baking sheet and drizzle with the remaining 2 tablespoons of olive oil. Season with a dash of salt and freshly ground black pepper. Place under the broiler for approximately five minutes or until cooked through and slightly charred.
5. Add cooked zucchini and cooked onions to the couscous.
6. Add the lemon juice, parsley, white wine vinegar, arugula and goat cheese. Use a spoon to gently combine. Serve warm.

Nutrition information per serving