Couscous Salad Recipe
Asparagus & Herb Marinated Goat Cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Couscous Salad Base
Asparagus & Herb Marinated Goat Cheese
Method
Preparing the Couscous Salad
- 1
Cook the Couscous
In a medium saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
- 2
Mix the Salad
In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
- 3
Dress the Salad
Drizzle olive oil and lemon juice over the salad. Season with salt and black pepper to taste. Toss gently to combine.
Preparing the Asparagus & Herb Marinated Goat Cheese
- 4
Blanch the Asparagus
Bring a small pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again.
- 5
Marinate the Goat Cheese
In a bowl, mix goat cheese, blanched asparagus, thyme, basil, garlic, red wine vinegar, olive oil, salt, and black pepper. Gently combine to coat the cheese and asparagus.
Assembling the Dish
- 6
Combine and Serve
Spoon the couscous salad onto plates, top with the marinated asparagus and goat cheese mixture. Serve immediately.