Summer Vegetable Couscous Salad

Summer Vegetable Couscous Salad

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!

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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
Salt, pepper, and dried or fresh parsley
Handful crumbled goat cheese

Directions

1. Cook couscous according to directions on package.

2. Heat skillet over low-medium heat with olive oil, add onions and let soften.

3. Once onions have softened, add zucchini and turn up the heat to medium-high to slightly brown.

4. Meanwhile, create dressing by combining lemon juice and white wine vinegar.

5. 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.

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Summer Vegetable Couscous Salad (1)

61 thoughts on “Summer Vegetable Couscous Salad

  1. This sounds so delicious! I am literally eating couscous right now with my first Moroccan tagine I’ve ever made. But your salad sounds way better!

    Liked by 1 person

  2. What a great idea! I used to love couscous but now with being gluten free it is hard to find one that isn’t wheat based. the salad looks great I might be able to used quinoa as a base.

    Liked by 1 person

  3. I was wondering what couscous are you using as it looks a bit different than the one I am using and then when I got to recipe I’ve seen you’re using pearl couscous. Interesting I never heard about that one. Or maybe its the one I am using and your photos are just very detailed 😀 recipe sounds amazing tho, I just saved it and I am gonna try it !

    Liked by 1 person

    1. Thank you!! There’s actually various types of couscous and I’m using pearl (or also known as Israeli). You’re probably using Moroccan or Lebanese – they’re still great, just smaller and has less of a “bite” 🙂

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  4. Okay, when you say couscous and goat cheese together I’m in! And my kids like it, so getting them to eat this will be no hassle at all. Thanks for sharing this recipe. I need some summer dishes in my Arsenal!

    Liked by 1 person

  5. This looks yummy! I tried the pearl couscous and don’t really care for it, but it was pretty! Love taking rice or couscous and adding veggies; it’s a great, healthy meal and its quick!

    Liked by 1 person

  6. This looks so healthy and delicious! Love all the veg in there with the acidity from the lemons and vinegar; yummy! It would make the most amazing lunch, I think I might make myself this next week!

    Liked by 1 person

  7. Ooo I’ve never used that kind of couscous. Israeli couscous, yeah? Take out the goat cheese, maybe replace it with tofu “cheese” and this sounds great to me! Thanks! I will give it a try this summer woohoo!

    Liked by 1 person

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