Spring Strawberry Salad with Couscous and Pecan-Crusted Goat Cheese
By Jessica RudolphPublished on February 22, 2022
Time
35 minutes
Yield
Serves 4
Ingredients
¾ cup water 7 tablespoons extra-virgin olive oil, divided1 ¼ teaspoons table salt, divided¾ cup couscous 1 (8-ounce) log goat cheese ¾ cup pecans, toasted and chopped fine3 tablespoons lemon juice 2 tablespoons strawberry jam 1 head Bibb lettuce (8 ounces), torn into bite-size pieces (8 cups)12 ounces strawberries, hulled and quartered (2 cups)8 ounces sugar snap peas, strings removed and sliced thin on bias6 radishes, trimmed, halved, and sliced thin
Before You Begin
This salad is especially good when made with honey-flavored goat cheese, if you can find it. We also like to top the salad with chopped Quick Sweet Pickled Rhubarb.
Instructions
- Bring water, 1 tablespoon oil, and ½ teaspoon salt to boil in small saucepan over high heat. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff with fork and let cool uncovered.
- Meanwhile, cut goat cheese log in half lengthwise, then cut each half crosswise into 6 equal portions. Roll each portion into ball. Transfer pecans to shallow dish and roll each cheese ball in pecans to coat, pressing to adhere.
- Whisk lemon juice, jam, remaining 6 tablespoons oil, and remaining 3/4 teaspoon salt in large bowl until fully combined. Add lettuce, strawberries, snap peas, radishes, and couscous and toss to combine. Top salad with cheese balls and serve.
Time
35 minutesYield
Serves 4Ingredients
¾ cup water
7 tablespoons extra-virgin olive oil, divided
1 ¼ teaspoons table salt, divided
¾ cup couscous
1 (8-ounce) log goat cheese
¾ cup pecans, toasted and chopped fine
3 tablespoons lemon juice
2 tablespoons strawberry jam
1 head Bibb lettuce (8 ounces), torn into bite-size pieces (8 cups)
12 ounces strawberries, hulled and quartered (2 cups)
8 ounces sugar snap peas, strings removed and sliced thin on bias
6 radishes, trimmed, halved, and sliced thin
Ingredients
¾ cup water
7 tablespoons extra-virgin olive oil, divided
1 ¼ teaspoons table salt, divided
¾ cup couscous
1 (8-ounce) log goat cheese
¾ cup pecans, toasted and chopped fine
3 tablespoons lemon juice
2 tablespoons strawberry jam
1 head Bibb lettuce (8 ounces), torn into bite-size pieces (8 cups)
12 ounces strawberries, hulled and quartered (2 cups)
8 ounces sugar snap peas, strings removed and sliced thin on bias
6 radishes, trimmed, halved, and sliced thin
Ingredients
¾ cup water
7 tablespoons extra-virgin olive oil, divided
1 ¼ teaspoons table salt, divided
¾ cup couscous
1 (8-ounce) log goat cheese
¾ cup pecans, toasted and chopped fine
3 tablespoons lemon juice
2 tablespoons strawberry jam
1 head Bibb lettuce (8 ounces), torn into bite-size pieces (8 cups)
12 ounces strawberries, hulled and quartered (2 cups)
8 ounces sugar snap peas, strings removed and sliced thin on bias
6 radishes, trimmed, halved, and sliced thin
Why This Recipe Works
Strawberry jam added extra sweetness and berry flavor to an easy lemon dressing.
Before You Begin
This salad is especially good when made with honey-flavored goat cheese, if you can find it. We also like to top the salad with chopped Quick Sweet Pickled Rhubarb.
Instructions
- Bring water, 1 tablespoon oil, and ½ teaspoon salt to boil in small saucepan over high heat. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff with fork and let cool uncovered.
- Meanwhile, cut goat cheese log in half lengthwise, then cut each half crosswise into 6 equal portions. Roll each portion into ball. Transfer pecans to shallow dish and roll each cheese ball in pecans to coat, pressing to adhere.
- Whisk lemon juice, jam, remaining 6 tablespoons oil, and remaining 3/4 teaspoon salt in large bowl until fully combined. Add lettuce, strawberries, snap peas, radishes, and couscous and toss to combine. Top salad with cheese balls and serve.
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