An arugula and goat cheese side salad, as seen on Food Network's The Kitchen.
Recipe courtesy of Jessie James Decker

Summer Couscous Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: about 6 cups



  1. Cook the pearl couscous according to the package instructions and set aside.
  2. Preheat the oven broiler.
  3. 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.
  4. 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.
  5. 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.