Spring Vegetable Couscous Salad

Spring is finally here! I get so excited when the weather starts to warm up because it means it’s finally picnic season. Picnics are a BIG thing here in San Francisco. We love to go to one of the many local parks with beautiful views of the bay and do a potluck style get together. Everyone brings a dish and some wine to share, and we soak in the sunshine.

So today we’re keeping things simple and light with a couscous salad that would be great for a picnic, potluck or even just meal prep for the week. Couscous is technically a teeny tiny pasta so this is similar to a pasta salad, but I think the couscous keeps things a little bit lighter. It also goes well with the Mediterranean flavors in the dressing featuring cumin, garlic and oregano.

I love this salad because it showcases all of the beautiful spring vegetables in season. The mix of peppery radishes and bright green onions with the sweetness of carrots, peppers and tomatoes is delicious. You can play around with the vegetables in this salad depending on what is in your fridge or in season at other times of the year. A summer version of this with roasted corn or zucchini would be awesome!

The salad is mixed together with chickpeas, feta and pine nuts to continue the mediterranean theme. For extra protein, this is great with some chopped chicken breast mixed in, but I especially love this as a side to my Herb Crusted Salmon!

So get ready to soak in the sunshine and enjoy this fun, healthy salad at your next picnic!

Wine Pairings for Spring Vegetable Couscous Salad

• Rosé:  For any picnic, Rosé is always a good choice! It will let the vegetables shine while not being overwhelmed by the dressing.
• Sauvignon Blanc: The herbaceous, sometimes grassy flavor of Sauvignon Blanc will go great with some of the raw vegetables in this salad like the cucumber and bell pepper.

Favorite Picnics in San Francisco

There are lots of great parks for picnicking in SF and to enjoy this salad! Here are just a few of my favorites:

• Fort Mason Park: This park has some of the best views of the bay, and it’s always a fun scene filled with revelers, especially on really warm days.
• Crissy Field: Right on the bay, this is a great place to either enjoy the beach or be up on the grass. If you go closer to the Golden Gate Bridge, there are also barbecues and picnic tables that are conveniently guarded from the wind.
• Alamo Square: With one of the most famous views in San Francisco, you can enjoy the sunshine while gazing at the Painted Ladies.
• Dolores Park: San Franciscans love Dolores Park because it’s usually warmer in that part of the city, and it’s always a fun scene! Come for the warmth and stay for the people watching.

What are some of your favorite picnic spots? Let me know in the comments!

Spring Vegetable Couscous Salad

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• Total Time: 25 minutes
• Yield: 6 people 1x

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Description

A light couscous salad with all the spring veggies, chickpeas, feta and a Mediterranean style dressing.

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Ingredients

Scale 1x2x3x

• 1 10 oz. box uncooked couscous
• 2 cups low sodium chicken or vegetable broth
• 1 cucumber (peeled and chopped)
• 1 cup cherry tomatoes (halved)
• 3 green onions (green and pale green parts chopped)
• ½ cup radishes (thinly sliced)
• 1 bell pepper (chopped)
• ½ cup shredded carrots
• 1 15 oz. canned chickpeas (drained)
• 1 cup crumbled feta
• ¼ cup pine nuts (toasted)

Dressing Ingredients

• ½ cup extra virgin olive oil
• 6 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 3 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons oregano
• Salt and pepper to taste

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Instructions

1. In a saucepan, bring the chicken broth to a boil. Stir couscous into pan, cover and remove from heat. Let sit for 5 minutes and then fluff with a fork.
2. Meanwhile, whisk the dressing ingredients together in a bowl until combined. Season with salt and pepper.
3. Add all salad ingredients along with the cooked couscous to a large bowl and mix to combine. Making sure the dressing is whisked together well, drizzle in half the dressing and toss. Taste and add more dressing, salt or pepper as desired. Serve on its own as a light lunch or as a side with herb crusted salmon!

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad