Couscous Salad with Roasted Strawberries and Lemon-Basil Dressing

Pearl couscous is one of my favorite side dishes to prepare for friends. Tossing in seasonal ingredients to turn it into a salad-served-cold is one of my favorite party dishes. All flavors and ingredients considered, this Couscous Salad is a healthy, flavor-packed side dish that doesn't require much effort or prep time to make.

Created by: Julia Mueller, The Roasted Root, TheRoastedRoot.net

Serves: 4Prep: 15 minutesCook: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 cup RiceSelect® Tri-Color Pearl Couscous
  • 1 1/2 cups fresh strawberries
  • 2 tablespoons Kroger® Balsamic Vinegar
  • 4 green onions, chopped
  • 1/3 cup Kroger® Slivered Almonds
  • 1/3 cup Private Selection™ Feta Cheese
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon honey
  • 6 fresh basil leaves, chopped
  • 1/4 teaspoon sea salt, or to taste

Directions

  • Preheat the oven to 375°F.
  • Wash the strawberries, pat them dry and chop them into quarters. Add strawberries and balsamic vinegar to a small casserole dish and stir. Roast for 15-20 minutes, or until juice is seeping out and the strawberries are soft, yet still have shape. While strawberries are roasting, prepare the couscous.
  • Add 1½ cups of water to a saucepan and bring to a full boil. Add the uncooked couscous and a sprinkle of salt. Reduce to a simmer, cover and cook until water has been absorbed and the couscous is tender, about 10 minutes. Remove from heat, stir and set aside until ready to use.
  • Add the lemon juice, honey, sea salt, olive oil and basil leaves for the dressing to a small blender and blend until completely smooth.
  • Add the cooked couscous, roasted strawberries, slivered almonds, green onion and feta cheese to a serving dish. Toss in the dressing and serve.

Recipe Information

Serves: 4

Ingredients

  • 1 cup RiceSelect® Tri-Color Pearl Couscous
  • 1 1/2 cups fresh strawberries
  • 2 tablespoons Kroger® Balsamic Vinegar
  • 4 green onions, chopped
  • 1/3 cup Kroger® Slivered Almonds
  • 1/3 cup Private Selection™ Feta Cheese
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon honey
  • 6 fresh basil leaves, chopped
  • 1/4 teaspoon sea salt, or to taste

Directions

  • Preheat the oven to 375°F.
  • Wash the strawberries, pat them dry and chop them into quarters. Add strawberries and balsamic vinegar to a small casserole dish and stir. Roast for 15-20 minutes, or until juice is seeping out and the strawberries are soft, yet still have shape. While strawberries are roasting, prepare the couscous.
  • Add 1½ cups of water to a saucepan and bring to a full boil. Add the uncooked couscous and a sprinkle of salt. Reduce to a simmer, cover and cook until water has been absorbed and the couscous is tender, about 10 minutes. Remove from heat, stir and set aside until ready to use.
  • Add the lemon juice, honey, sea salt, olive oil and basil leaves for the dressing to a small blender and blend until completely smooth.
  • Add the cooked couscous, roasted strawberries, slivered almonds, green onion and feta cheese to a serving dish. Toss in the dressing and serve.