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