Description
A simple salad featuring couscous, blueberries, goat cheese, and a light vinaigrette.
Ingredients
Scale
- 1 cup dry couscous
- 1 cup boiling water or broth
- 1/2 cup fresh blueberries
- 4 ounces goat cheese, crumbled
- 1/4 cup chopped pecans
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Place the dry couscous in a bowl. Pour the boiling water or broth over the couscous. Cover the bowl and let it stand for 5 minutes.
- Fluff the couscous with a fork. Let it cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard. Season with salt and pepper.
- Add the cooled couscous, blueberries, chopped pecans, and crumbled goat cheese to a large bowl.
- Pour the dressing over the salad. Toss gently to combine all ingredients.
- Serve immediately or chill before serving.
Notes
- You can toast the pecans lightly before adding them for extra flavor.
- If you prefer a sweeter dressing, add 1/2 teaspoon of honey to the vinaigrette.
- This salad keeps well in the refrigerator for up to two days.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 250
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
- Cholesterol: 20
Keywords: blueberry, goat cheese, couscous, salad, pecans, light lunch, side dish