Even though everyone is jumping into pumpkin this and pumpkin that, I’m still in Summer mode!! August is the best Summer month in my opinion. All the produce is in season, corn is being picked and strawberries are super fresh!  I usually go strawberry picking every year but never had the chance to this year and I really wanted to make up for it with a stellar, sweet and savory strawberry dish. I love strawberry infused balsamic vinegar so I thought I’d make my own version along with some savory flavors of garlic and shallots.

FUN FACT: Couscous is taken from the word Seksu. It is a Berber (North African) word which means rounded, well formed or well rolled.
couscous
Strawberry-Balsamic Couscous Salad Recipe
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Servings Prep Time
4 People 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
30 Minutes
couscous
Strawberry-Balsamic Couscous Salad Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 People 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: People
Units:
Instructions
  1. Chop shallots and garlic. Salt and pepper. Sauté in olive oil until bubbly and slightly browned. The aroma that comes from this is THE BEST!!! You’ll want to set this aside in a separate bowl while you reduce your balsamic and strawberries.
    chopped shallots
  2. seared garlic
  3. Start cooking your couscous in boiling water according to the package directions. I used tri-colored pearl couscous because the texture is so much more fun for this dish, especially as a cold salad. You could use regular couscous if you wanted to, but you won’t get the same texture party in your mouth!
    boiled couscous
  4. While the couscous is cooking, add your balsamic and strawberries to a sauté pan on low/medium heat. Stir often before it comes to a boil to prevent the balsamic from sticking. Once it comes to a boil, add sugar and stir constantly as the balsamic reduces. You can also start smashing the strawberries with spatula or wooden spoon at this time.
    grilled strawberries
  5. Once your couscous is cooked, drain and add to pan with reduced balsamic and strawberries. Then you will add the cooked garlic and shallots. Stir it all together in the pot before placing in a serving dish.
    strawberries mixed
  6. couscous
  7. Once you’ve placed it in a serving bowl, refrigerate for at least an hour as this dish is best served cold. Once you are ready to serve, sprinkle your cashews and chopped up parsley on top. The cashews add the best crunch combined with the pearled couscous!
    couscous