Makes: 4 to 6 servings
Time: About 1 hour 30 minutes (including chilling)
This couscous salad is my go-to counterpoint when the main dish leans rich or heavy – grilled meats, burgers, or anything coming off the barbecue. It’s bright, crisp, and vegetable-forward, but still satisfying thanks to tender pearl couscous, creamy goat cheese, and a balsamic dressing that ties everything together. Most of the work happens ahead of time, making it especially well-suited for gatherings where you want something refreshing on the table without last-minute stress.
Ingredients
Olive oil, for the pan
1 box (8 ounces) pearl couscous (such as Trader Joe’s)
Salt
1 English cucumber, diced
2 packages small tomatoes (about 7 ounces total), halved if larger (such as Sunset Sprinkles)
1 package cooked beets (about 6½ ounces), diced (such as Love Beets White Wine Balsamic)
About ½ cup balsamic vinaigrette (such as Trader Joe’s)
1 container (4 ounces) crumbled goat cheese
Method
Prepare the couscous:
Lightly coat the bottom of a medium pot with olive oil and place over medium heat.
Add the couscous and cook, stirring, until lightly toasted and fragrant, about 5 minutes.
Slowly add 1¾ cups water along with a pinch of salt and bring to a boil.
Reduce heat to medium-low and simmer until the couscous is tender and the liquid is absorbed, about 12 minutes.
Transfer couscous to a wide bowl, cover, and refrigerate for 1 hour, stirring every 15 to 20 minutes to keep the grains separate and prevent clumping.
Prepare the vegetables:
While the couscous chills, dice the cucumber and beets. Combine them with the tomatoes in a bowl and gently toss.
Cover and refrigerate until ready to assemble.
Assemble the salad:
Once the couscous is fully chilled, add the vegetable mixture and stir to combine.
Add the balsamic vinaigrette and mix until evenly dressed.
Gently fold in the goat cheese just before serving.
Serve chilled or slightly cool.
