Couscous Squash Blossom Salad

Summertime approaching means fresh farmer's market buys making their way to your dinner table. Take advantage of the season and create a vivid rainbow salad for your next picnic outing or family parrillada. This refreshing side dish is healthy, filled with veggies and perfect as an accompaniment to any protein you decide to serve your family. Did we mention it's almost too beautiful to eat?

RECIPE: Pearl Couscous Squash Blossom Salad with Cherry Balsamic Vinaigrette

Yields 4 servings

Ingredients:

For the cherry balsamic vinaigrette

• 1/2 cup olive oil
• 1/3 cup pearl onions, finely chopped
• 1/4 cup water
• 2 tablespoons dijon mustard
• 2 garlic cloves, minced
• 1/4 cup fresh cherries, pitted and finely chopped
• 2 tablespoons sugar
• 10 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. In a medium saucepan over medium-low heat, heat 3 tablespoons olive oil. Add pearl onions and cook until golden brown.
2. Whisk in water, mustard, garlic, cherries, sugar and vinegar.
3. Simmer, stirring constantly for approximately 10 minutes. Liquid will reduce by half. Reduce heat to low and add remaining olive oil.
4. Add salt and pepper and heat for 8 minutes.
5. Remove from heat and let cool.

Ingredients:

For the pearl couscous squash blossom salad

• 1 tablespoon extra-virgin olive oil
• 1 cup whole wheat pearl couscous
• 1 1/2 cups water
• 1/4 teaspoon sea salt
• 4 cups packed baby arugula, rinsed
• 24 squash blossoms, pistils and stems removed
• 16 cherry tomatoes, quartered
• 1 cup cubed cucumber
• 1/3 cup red onion, French-cut
• 1/4 cup pepitas

Directions:

1. In a medium saucepan, heat oil over medium heat.
2. Add couscous and cook for 5 minutes, stirring frequently. Add water and salt and bring to a boil. Reduce heat and cover.
3. Let simmer for 10 minutes, or until all liquid is absorbed. Remove from heat.
4. In a large salad bowl, toss to combine arugula and squash blossoms.
5. Serve on a serving plate and spoon in pearl couscous and top with cherry tomatoes, cucumber, red onion, pepitas and dress with vinaigrette.