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
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1 cup pearl couscous

1 small red onion 

1/4 cup olive oil

Kosher salt and freshly ground black pepper  

1 zucchini, cut into strips  

1/4 cup lemon juice 

2 tablespoons fresh parsley 

1 teaspoon white wine vinegar  

1 cup arugula 

1 (8-ounce) package goat cheese, chilled and crumbled 


  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.