So I discovered a few years ago how much I love couscous. Who knew that it could be so easy to prep. Forget pasta and rice. Compared to cooking them, couscous is almost an instant food. I can’t believe how easy it is. Now if you’d like to make this recipe gluten free you can always substitute some quinoa and I can tell you that’s just as delicious.

When my little sis asked me what it was I told her it was like baby rice. She thought is was so cute. That’s how I got her to eat a few bites before she saw that I put zucchini in it. It was over after that. I can feel that this is going to be a very difficult age for her and even more for all of us. uh huh, Yep. Not sure if we’re all gonna make it.

So what do you do with couscous? There are like so many possibilities here. I went with a salad for this recipe and you guys are going to love it. It was just one of those days that needed the smell of veggies roasting in the oven, you know what I mean? Everyone loves that smell even those that don’t eat their veggies.

I am kind of addicted to balsamic and I not only roasted the veggies in it but then I added more to the finished salad. What? It’s so good. I couldn’t help it. Just trust me on this, you need this salad in your life. It is crazy delicious if I do say so myself.

Early Summer Veggie Couscous Salad

Summer isn't complete without making some colorful salads to compliment your favorite meals. This delicious salad is packed with flavors!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients
1 1/2 cups uncooked organic whole wheat cous cous use quinoa if GF
1 1/2 cups water
3 cups canned chickpeas
1 large or 2 small zucchini chopped
1 small onion chopped
3 cloves garlic minced
1 bunch freah basil leaves roughly chopped
2 tablespoons extra virgin olive oil divided
6 tablespoons balsamic vinegar divided
salt and pepper to taste
2 medium tomatoes chopped

Instructions

Heat oven to 400 degrees F (200 C). Toss chickpeas, zucchini, onions, and garlic, and half of the basil with 1 tablespoon olive oil and 3 tablespoons of balsamic. Salt and pepper to taste then bake for about 40 minutes to 1 hour, stirring every 15 minutes or so.
While that is in, bring water to a boil and add couscous. Cover and remove from heat and allow to sit for about 10 minutes.
Fluff with a fork and add roasted veggies and chickpeas, tomatoes, and remaining 1 tablespoon olive oil, balsamic, and basil. Toss and season to taste with salt and pepper.
Serve hot or cold.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Almond Coconut Ranch Fried Cauliflower Bites
2. Miniature Lemon Berry Cupcakes
3. Fried Rice with Spicy Kimchi
4. Decadent German Chocolate Cake
5. Cream Filled Vanilla Twinkie Doughnuts