Couscous Summer Salad
My sister's boyfriend is one of those people that can take one look in the fridge and pantry and whip up an inventive and delicious meal with whatever is on hand. I can only hope to cultivate this talent one day! When she visited me last month, she made this amazing couscous salad he had recently created. It was too good not to share. Follow along for the quick and simple recipe.
- 1 box Israeli (pearl) couscous
- 1 cup diced sweet peppers
- 1/2 cup diced red onion
- 1/4 cup minced chives
- 1/2 cup pomegranate seeds, more if you like!
- 3 cups arugula, torn
- about 10 chopped mint leaves, with several whole leaves set aside for garnish
- crumbled goat cheese (or feta, if you prefer)
- extra virgin olive oil
- good quality balsamic vinegar- the sweeter the better for this dish
Heat 2 tbsp of olive oil in a medium saucepan. Add the couscous and toast for several minutes over medium heat. Finish cooking the couscous as the box directs. Tip: I always use chicken broth in place of water or a half broth/half water ratio to enhance the flavor of cooked grains.
Place cooked couscous in a large bowl and allow to cool for 5-10 minutes. Add the next six ingredients and mix well. Serve into individual bowls. Sprinkle with goat cheese. Drizzle with olive oil and balsamic vinegar as desired. Garnish with mint leaves.
The pomegranate and goat cheese make for the perfect balance of sweet and savory. If you'd like to make it the main dish, top the salad with a breast of herbed grilled chicken or salmon filet.
Leftovers make for an excellent lunch to take to work. If you plan to eat over a few days, I recommend leaving out the arugula, balsamic and olive oil, until you are ready to eat. Enjoy this and these last moments of summer!