Last weekend we had a long-awaited visit from our daughter, Savannah. Savannah is a CPA in Atlanta. Too far away for this mama, but as long as she’s happy. We have not been able to see her very much this year. With Covid and this year’s busy season, our visits have been limited. We were thrilled to have her home, but the visit was way too short!
Savannah may get her smarts from her dad, but she gets her love of cooking from me. She whipped up one of her favorite salads for dinner one night. Don’t you just love for someone to treat you like royalty and cook for you? She made us a delicious Arugula, Goat Cheese, and Couscous Salad.
This recipe is from Jessie James Decker’s cookbook, Just Feed Me. I will definitely be making it again! The peppery arugula paired with the creamy goat cheese with couscous and veggies was absolutely terrific! Our dinner consisted of the salad only, but baked or grilled chicken, or fish, would be great served over the top.
Arugula, Goat Cheese, and Couscous Salad
Ingredients
- 1 cup pearl couscous
- 4 tablespoons olive oil
- 1 small red onion cut into thin rings
- 1 medium zucchini sliced into 1/2-inch rounds or half-moons
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- 1 teaspoon white wine vinegar
- 1 cup baby arugula
- 8 ounces goat cheese chilled and crumbled
Instructions
- Cook the pearl couscous according to the package directions. Set aside in a large bowl.
- In a small skillet, heat 2 tablespoons of the oil over low heat. Add the onion and cook until caramelized, about 20 minutes.
- Meanwhile, preheat the broiler.
- On a sheet pan, toss the zucchini with the remaining 2 tablespoons of oil and a pinch each of salt and pepper. Slide under the broiler and broil until cooked through and charred slightly, about 5 minutes.
- Add the zucchini and onion to the cooked couscous. Add the lemon juice, parsley, vinegar, arugula, goat cheese, and some salt and pepper and toss to fully combine before serving.