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It's hot and I'm lazy today. How about a quick and simple summer harvest couscous salad for dinner?
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It only takes 15 minutes...15 minutes! And only 5 of that is cooking time. Oh and by cooking time I mean boiling water.
Yup. That easy. That quick.
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This summer harvest couscous salad is full of fresh seasonal fruits and veggies, and drizzled with a lemon herb vinaigrette. Plus, the couscous is set aside to cool so it's the perfect warm weather dish!
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PS. Dress it up with some chicken for an entree salad. OR you can even remove the goat cheese and you've got yourself a vegan dinner!
Scroll down for the easy peezy recipe.
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Summer Harvest Couscous Salad
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Total Time: 15 minutes -
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Yield: 4-6
Description
A 15 minute, super easy couscous recipe on salad greens with the best produce of the summer and a lemon herb vinaigrette.
Ingredients
For the Salad
- 1 cup couscous, uncooked (4 cups cooked)
- 4-6 cups baby spring greens
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, quartered and thinly sliced
- 2 nectarines, cored and sliced
- ¼ cup golden raisins
- 4 ounces goat cheese
- 1 teaspoon extra virgin olive oil
For the Vinaigrette
- 1 tablespoon fresh oregano, roughly minced
- 1 tablespoon fresh basil, roughly minced
- 1 tablespoon fresh lemon thyme leaves
- 1 tablespoon fresh parsley, roughly minced
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- ½ cup extra virgin olive oil
- Pinch of salt, fresh ground black pepper as desired
Instructions
- Make the couscous: Bring 1 ¼ cups of salted water to a boil. Stir in olive oil and couscous. Remove from heat, cover, and let sit for 5 minutes. Remove lid, fluff with a fork, and set aside to cool.
- Make the vinaigrette: In a small bowl, whisk together all ingredients for the vinaigrette. Set aside.
- Assemble the salad: In a large bowl, toss cooked couscous with remaining salad ingredients and vinaigrette. Enjoy!
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Prep Time: 10 minutes - Image may be NSFW.
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Cook Time: 5 minutes
The post Summer Harvest Couscous Salad appeared first on Aberdeen's Kitchen.