Recipe courtesy of Jessie James Decker
Show: The Kitchen
Episode: Summer Sides
Save Recipe Print
Summer Couscous Salad
Total:
35 min
Active:
15 min
Yield:
about 6 cups
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
about 6 cups
Level:
Easy

Ingredients

Directions

Cook the pearl couscous according to the package instructions and set aside.

Preheat the oven broiler.

Cut thin rings of the onion and cook in a skillet in 2 tablespoons of the olive oil over medium heat until caramelized, about 20 minutes.

Toss the other 2 tablespoons of olive oil and a pinch of salt and freshly ground black pepper with the zucchini on a baking sheet and broil for about 5 minutes until cooked through and charred slightly.

Add the zucchini and onion to the cooked couscous. Next, add in the lemon juice, parsley, white wine vinegar, arugula, goat cheese and some salt and pepper and toss to fully combine.

More from:

The Kitchen

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Fall Salad

Recipe courtesy of Tyler Florence

Shrimp Salad

Recipe courtesy of Ina Garten

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Arugula Salad

Recipe courtesy of Anne Burrell

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword