Start by preparing the couscous according to box instructions. Let cool completely before adding to the salad.
While the couscous is cooking, wash and dice all vegetables: cucumber, asparagus, green onions, cherry tomatoes, and cook the peas.
In a big bowl, add the cooked couscous, arugula, and Italian dressing. Toss together.–
Add the remaining vegetables: diced asparagus, cooked summer peas, green onion, diced cucumber and zucchini. Toss again with tongs.
Fold in the shaved parmesan cheese and pine nuts. Add the cherry tomatoes.
Toss everything together, add more dressing if desired, and serve. Enjoy!
Blueberry Cucumber Salad
Spinach Quinoa Salad
Mango Caprese Salad
Baked Sweet Potatoes
Healthy Potato Salad
Spicy Thai Salad
1
2
3
4
5
6