How To make Summer Couscous

Couscous Summer Salad Recipe

Pasta salads are always an easy side dish. Kids love them and pasta is filling. The downside is they aren’t that healthy. Couscous summer salad is a great recipe to mix up your pasta salad game and introduce new texture and flavors.

While still being made of the same flour as most pasta, Israeli couscous comes in the shape of little pearls and it cooks in about the same time as most pastas, 8-10 minutes.

This couscous summer salad recipe has no heavy salad dressing but still manages to pack lots of flavor. Fresh ingredients like the grape tomatoes and arugula pair perfectly with the saltiness of the mozzarella cheese and sweetness of the peaches. Then the salad is lightly dressed with a little olive oil and white wine vinegar and it is ready to serve in under 20 minutes.

Summer couscous Salad with Peaches and Sausage | Recipes | Whole Foods Market 365

Summer Couscous Salad with Peaches and Sausage
Makes 8 servings
Peaches are for more than just pie, and this couscous salad showcases them in a dreamy sweet
and savory combination. We cook the couscous in water, but if you like, you can use vegetable
or chicken broth, instead.
½ lb sweet Italian chicken sausage (about 2 links)
3 oz goat cheese
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
1 (10 ounce) box couscous
2 medium peaches or nectarines, chopped
¼ cup pecans or walnuts, chopped
3 tablespoons chopped fresh mint
1. Preheat the oven to 375°F. Place the sausage on a baking sheet and cook until browned and
cooked through, about 30 minutes. Alternately, prepare a grill for medium-heat cooking. Grill,
turning occasionally, until browned and cooked through, about 20 minutes. Set aside to cool
slightly, then slice into ½-inch rounds.
2. Meanwhile, in a large serving bowl, combine goat cheese, vinegar and oil. Mash the goat
cheese with the back of a fork, then stir until very smooth. Set aside.
3. Bring 2 cups water to a boil in a medium saucepan. Stir in salt and couscous and remove from
heat. Cover and set aside until couscous is cooked through, for 5 minutes. Fluff with a fork, then
transfer to the bowl with the goat cheese mixture. Add peaches, pecans, mint and sliced sausage,
and toss to combine. Serve warm or at room temperature.

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vegan summer couscous recipe.

Music: The Prisoner - Soulless.

HL 05 - Summer Couscous Salad