This peach beet couscous salad is refreshing, delicious, and perfect for any summer party! I’ve been loving all the peaches this summer and the beets pair so well with it. The colors are vibrant, the peaches and beets are juicy, the sunflower seeds add a nice crunch, and it tastes amazing with the balsamic dressing. Not to mention, it’s super easy to make too!

I made a simple balsamic vinaigrette to drizzle over the salad. Just add everything to a jar and shake. You can save the leftover dressing for another salad too! It’s super versatile and will last a few weeks in the fridge.

I used pearled or Israeli couscous, arugula, and sunflower seeds to go with the peaches and beets. Make sure to steam the beets beforehand. The arugula adds a nice subtle peppery taste to the salad. All the flavors go really well together and make this the perfect summer salad.

If you make this peach beet couscous salad, tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

3 oz arugula (about 4 cups)
1-2 peaches, sliced
2 medium beets, steamed and sliced
1/2 cup uncooked pearled/Israeli couscous
1/4 cup sunflower seeds (or any nut/seed)

balsamic dressing:

2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp dijon mustard
1 tsp pure maple syrup
1/4 tsp salt
1/4 tsp pepper

Instructions

Cook the couscous according to package’s instructions.
While the couscous is cooking, make the dressing. Add all dressing ingredients in a jar or small bowl. Whisk or shake the jar until well combined. Set aside.
In a large bowl, add the arugula, peaches, beets, couscous, and sunflower seeds. Pour desired amount of dressing over the salad (I used about 3/4 of the mixture). Toss salad until well combined. Enjoy!

Servings: 4

Author: valeria.chao

Peach Beet Couscous Salad (vegan)