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!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.