I am absolutely obsessed with this salad! I mean everything from the caramelized onions, to the charred zucchini, the nutty flavors of the couscous, to the tangy and creamy goat cheese all mixed with a perfectly peppered taste of arugula...it's just perfection! And I owe it all to Jessie James Decker. She recently came out with a new book of recipes called Just Feed Me, which is absolutely amazing (if you don't have this book, get it)! I actually make a very similar recipe to this one, but I usually would keep the onion and zucchini raw and pair it with tri-colored quinoa, which is super fresh and delicious also, but this recipe from Jessie takes the cake. So, thank you!! This will now be a salad added to the list in our home and yes it's healthy!! P.S. hubby approved.
First, you will want to start cooking the pearled couscous. For this recipe, you will need 1 cup of cooked couscous. If you're not sure which couscous to get, I really enjoy the organic pearled couscous from Rice Select. You can get that from Whole Foods, but I'm sure they sell it at other stores as well. Go ahead and cook the couscous according to the directions on the packaging. Once the couscous is finished, transfer to a bowl and set aside.
While the couscous is cooking, thinly slice 1 small organic red onion. I sliced mine into VERY thin half-moon slices. The thinner the slices are the more that the caramelized flavor really shines.
Heat 2 tbsp of olive oil in a medium-sized skillet over medium-low heat, add in the sliced onions and cook until they become nice and caramelized. Remove the onions from the heat and set aside.
While the onions are cooking, go ahead and preheat your oven to broil.
Wash 1 medium-sized organic zucchini and slice into 1/2 inch half-moons, then place on a baking sheet. Add a drizzle of olive, salt, and freshly ground black pepper. Mix together until the zucchini is well-coated.
Place in the oven and broil for about 5-10 minutes depending on your oven. You might have to flip the zucchini slices. You will know they're done when they are cooked through and slightly charred. Remove from the oven and set aside.
In a large mixing bowl, add in the couscous, caramelized onions, charred zucchini, 1 1/2 cup of arugula, 6 oz. goat cheese crumbles, 1 tsp of white wine vinegar, juice of 1 organic lemon, and salt and freshly ground pepper, to taste.
Toss together until the salad is well-combined. Serve immediately.
Hope you enjoy this recipe as much as I do! Let me know if you have any questions! XO
Arugula, Goat Cheese, and Couscous Salad
INGREDIENTS:
- 1 cup of pearled organic couscous, cooked
- 1 small organic red onion, thinly sliced into half-moons
- 1 organic zucchini, sliced into 1/2 inch half moons
- 1 1/2 cups of arugula
- 6oz of goat cheese crumbles
- 1 teaspoon of white wine vinegar
- Juice of 1 organic lemon
- Olive oil
- Salt and freshly ground black pepper, to taste
INSTRUCTIONS:
1. Using the directions on the package, cook the pearled couscous, then set aside.
2. In a medium-sized skillet, heat a couple of tbsp of olive oil over medium-low heat. Add in the thinly sliced red onion and cook until they become caramelized. Stir frequently.
3. While the onions are cooking, preheat the oven to broil.
4. Slice the zucchini into 1/2 inch half moons and then place on to a baking sheet with a drizzle of olive oil and season with salt and pepper. Toss together until all of the zucchini is well coated, then place in the oven and broil until the zucchini is fully cooked through and is slightly charred. You make need to shake the pan and flip the zucchini. Set aside and allow to cool for about 5 minutes or so.
5. In a large bowl, add in the couscous, caramelized red onion, charred zucchini, arugula, lemon juice, white wine vinegar, and goat cheese crumbles. Add salt and freshly ground black pepper. Toss together until well combined.
6. Serve immediately.
Enjoy!!!
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