Peach Beet Couscous Salad (vegan)
This peach beet couscous salad is vibrant, refreshing, and so flavorful. It is super easy to make and perfect for any summer party!
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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