Summer Couscous Salad

If you are anything like me, you are always on the hunt for healthy and easy lunch ideas! If that sounds familiar, then this couscous recipe is for you! This summer couscous salad if loaded with fresh veggies, goat cheese, pepita (pumpkin seeds), and has a light champagne vinaigrette dress.

The best part of this summer recipe? It is simple to make and does not require much time to whip up on busy days. You can have lunch on the table in under 20 minutes.

Even though this summer couscous salad makes for an easy and tasty lunch, you can also pair it with some protein as a full dinner. No matter what time of the day you make this healthy meal, it will be one you keep on repeat.

Tips when making this summer couscous salad

Before you make that fluffy couscous and dig into this light salad, here are tips for succuss!

1. It is best to use a chicken broth or vegetable broth to make the couscous. It adds another layer of flavor! But if you do not have any on hand, just use water. Once the couscous is done, fluff it using a fork! You can also season with a little salt if you wish to add more flavor.
2. You can make this salad in advance as it tastes amazing cold right out of the fridge. Just combine the salad to store in the refrigerator but leave the dressing off until ready to eat!
3. For some crunch and added nutrients, I used pumpkin seeds. But you can replace them with toasted pine nuts, almonds or any of your favorite nuts!
4. If you are not a huge fan of goat cheese, try replacing it with feta cheese. This would make for a delicious substitute.
5. When sautéing the asparagus, cook them until just tender. This will give them a slight crunch without getting mushy in the salad.
6. When making the dressing, you can just whisk the ingredients together with a fork. BUT if you have a hand frother (milk frother for coffee), it combines the ingredients together perfectly and it will not separate!
7. I use frozen peas for this salad and there is no need to defrost them before adding to the pan with the asparagus. Just throw them straight from the freezer!
8. I love the asparagus, peas and tomatoes in this dish, but you can easily switch out to what whatever you have on hand! This couscous would pair well with onions or zucchini. Change it up and make the dish your own.

If you give this summer couscous salad a try, let me know your thoughts in the comments and tag me on Instagram so I can see your creations!

From my kitchen to yours, happy cooking!

Summer Couscous Salad

A couscous salad with asparagus, peas, tomatoes, pumpkins seeds, and goat cheese. It has a drizzle of light champagne vinaigrette.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Salad, Side Dish

Servings 2

Ingredients

  

• 1/2 C. Peas
• 1 Tbsp. Olive oil
• 1 bunch of Asparagus
• 2 Tbsp. Pipits Pumpkin seeds
• Goat cheese add to taste
• 2 garlic gloves minced
• Handful of cherry tomatoes diced
• 1 C. Couscous
• 1 C. Chicken broth
• Salt and pepper to taste

Dressing

• 1 Tbsp. Olive oil
• 1/2 tsp. Honey
• Salt and pepper to taste
• 1/2 of medium Lemon juiced
• 1 Tbsp. Champagne vinegar
• 1 tsp. Dijon mustard

Instructions

 

• To make the dressing, add all the ingredients together and mix until fully combined.

  Bring chicken broth to a boil in a medium saucepan. Turn off heat and add couscous. Cover and let sit for 5 minutes. Fluff using a fork after the 5 minutes.
• Heat oil in a skillet over medium heat. Add asparagus, and peas. Sauté for about 5 minutes or until the asparagus is just tender. Add garlic and cook for 1-2 more minutes. Remove from heat and add tomatoes, salt and pepper and pumpkin seeds. Pour desired amount of dressing and toss. Top with goat cheese Enjoy!

Keyword couscous, lunch, salad, side dish, summer recipes