Vibrant Couscous Salad with Roasted Yellow Beets, Cranberries, Goat Cheese, and Avocado
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, creaminess of goat cheese, and earthiness of roasted yellow beets.
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.