This couscous salad with roasted beets arugula and fig dressing is a perfect dish to bring to your next bbq.
Made with yellow beets, cannellini beans, avocado, arugula, cranberries, goat cheese, and toasted Israeli couscous and then drizzled with an easy homemade fig dressing. It is earthy, fresh, with a nice balance of sweet and salty.
I love this layered salad because it is easy to throw together. I roasted some yellow beets and made some toasted Israeli couscous. The dressing is made with simple ingredients and then all tossed together!
Roasting Beets
Roasting beets sounds like it might be a daunting task and yet it is very easy.
I love using golden beets for its salad for the simple reason that I don’t like my fingers to turn red when peeling them!
Golden beets are a nutritious choice as they are packed with essential vitamins, minerals, and antioxidants, promoting healthy digestion, supporting immune function, and aiding in detoxification.
Preparing & Roasting the Beets:
Start by trimming the tops and bottoms of the beet. I like to score an “X” at the top and bottom of the beet.
Place each beet on its own foil square. Drizzle with olive oil and sprinkle with salt. Repeat this process for each beet. Place the wrapped beets in a roasting pan and then roast at 350 degrees for 1 hour or until your knife goes through the beet easily.
Allow to cool before peeling and dicing.
Making the Israeli couscous
Toasted Israeli couscous is a type of pasta made from semolina flour that has been toasted to add a nutty flavour and golden colour before cooking.
While it is delicious, its nutritional value is similar to regular couscous. It is a good source of carbohydrates, provides energy, and contains small amounts of protein and fibre.
However, like other refined grains, it is lower in fibre and nutrients compared to whole grains. Including a variety of whole grains in your diet, such as whole wheat couscous or quinoa, can provide more nutritional benefits.
How To Make Israeli Couscous
To make toasted Israeli couscous, follow these steps:
- Heat a tablespoon of oil or butter in a saucepan over medium heat.
- Add the Israeli couscous to the pan and toast it, stirring frequently, until it turns golden brown. This toasting process adds flavor to the couscous.
- Once the couscous is toasted, pour in the desired amount of water or broth. The typical ratio is 1 cup of couscous to 1 1/2 cups of liquid. For this recipe, I used vegetable broth.
- Bring the liquid to a boil, then reduce the heat to low and cover the pan.
- Simmer the couscous for about 10-12 minutes or until the liquid is absorbed and the couscous is tender.
- Remove the pan from the heat and let it sit, covered, for a few minutes.
- Fluff the couscous with a fork to separate the grains.
- The toasted Israeli couscous is now ready to be used as a base for salads, served as a side dish, or incorporated into other recipes.
Note: Cooking times and liquid ratios may vary slightly, so it’s a good idea to check the instructions on the package as a guide.
Ingredients:
Ingredients:
- 1 cup Israeli couscous
- 2 medium yellow beets, roasted and diced
- 1 can cannellini beans
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 2 cups arugula
- 1-2 ripe avocado, diced
- 2 green onions, thinly sliced
For the dressing:
- 1/3 olive oil
- 2 tablespoons Fig Jam – loosened with water
- 1 Garlic Clove, minced
- 1 tsp. Italian Seasoining
- 2 tbsp. Apple Cider Vinegar
- 1 tsp. Dijon Mustard
- 1 tbsp Fresh basil chopped
- Salt and pepper to taste
Instructions:
- Cook the Israeli couscous according to the package instructions. Once cooked, drain and set aside to cool.
- In a large bowl, combine the cooked couscous, roasted yellow beets, cannellini beans, dried cranberries, crumbled goat cheese, arugula, diced avocado, and sliced green onions.
- In a separate small bowl, whisk together the olive oil, fig jam, apple cider vinegar, garlic, dijon mustard, fresh basil, Italian seasoning, salt, and pepper to prepare the dressing.
- Drizzle the dressing over the couscous salad and toss gently to coat all the ingredients.
- Adjust the seasoning if needed and sprinkle with fresh parsley for an added touch of freshness.
- Serve the couscous salad immediately or refrigerate for a while to allow the flavours to meld together before serving.
Enjoy this vibrant and flavorful couscous salad as a light lunch or side dish. It’s a perfect combination of textures and tastes, with the sweetness of cranberries, the creaminess of goat cheese, and the earthiness of roasted yellow beets.
Recipe Inspiration!
Vibrant Couscous Salad with Roasted Yellow Beets, Cranberries, Goat Cheese, and Avocado
Ingredients
- 1 cup Israeli couscous
- 2 medium yellow beets roasted and diced
- 1 can cannellini beans
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 2 cups arugula
- 1-2 ripe avocado diced
- 2 green onions thinly sliced
For The Fig Dressing
- 1/3 olive oil
- 2 tablespoons Fig Jam - loosened with water
- 1 Garlic Clove minced
- 1 tsp. Italian Seasoning
- 2 tbsp. Apple Cider Vinegar
- 1 tsp. Dijon Mustard
- 1 tbsp Fresh basil chopped
- Salt and pepper to taste
Instructions
- Cook the Israeli couscous according to the package instructions. Once cooked, drain and set aside to cool.
- In a large bowl, combine the cooked couscous, roasted yellow beets, cannellini beans, dried cranberries, crumbled goat cheese, arugula, diced avocado, and sliced green onions.
- In a separate small bowl, whisk together the olive oil, fig jam, apple cider vinegar, garlic, dijon mustard, fresh basil, Italian seasoning, salt, and pepper to prepare the dressing.
- Drizzle the dressing over the couscous salad and toss gently to coat all the ingredients.
- Adjust the seasoning if needed and sprinkle with fresh parsley for an added touch of freshness.
- Serve the couscous salad immediately or refrigerate for a while to allow the flavours to meld together before serving.