Go Back
arugula-salad-cannelini-beans
simplywanderfull

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.
Print Recipe Pin Recipe
Course: lunch, Side Dish
Ingredients Method

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

Method
 

  1. Cook the Israeli couscous according to the package instructions. Once cooked, drain and set aside to cool.
  2. 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.
  3. 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.
  4. Drizzle the dressing over the couscous salad and toss gently to coat all the ingredients.
  5. Adjust the seasoning if needed and sprinkle with fresh parsley for an added touch of freshness.
  6. Serve the couscous salad immediately or refrigerate for a while to allow the flavours to meld together before serving.