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

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Greek Salad

Recipe courtesy of Geoffrey Zakarian

Chicken Salad with Caesar Dressing

Recipe courtesy of Joy Bauer

Roasted Potato Salad with Crispy Rosemary

Recipe courtesy of Alex Guarnaschelli

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Pomegranate-Glazed Salmon with Asparagus-Mint Citrus Salad

Recipe courtesy of Jeff Mauro

Grilled Greek Summer Salad

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories