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Summer Couscous Salad

June 28, 2011

Radishes: I never know what to do with them. They have a sharp, spicy taste when eaten alone–a taste that may not appeal to everyone. But when paired with the right ingredients, they can be quite refreshing.

I enjoy eating those little red bulbs. I’m not sure if it’s because I like the taste or if it’s because I like reminiscing about my childhood. I think about the times when my grandpa would bring tomatoes and radishes to the house to ripen or be eaten. Grandpa would give Grandma a little hell, we’d laugh about it, and then he’d head back outside to do whatever grandpas do.

I recently came across a recipe from Vegetarian Times that combines radishes, asparagus, and sugar snap peas with couscous. Because the recipe incorporates seasonal veg, it’s a great dish to kick off the summer!

Health Notes & Interesting Tidbits:  Radishes are a great source of Vitamin C (can’t get enough of that!). Additionally, they promote liver health and have cancer preventing-properties.  And surprisingly, some claim they are a good remedy for burns (who knew?).


  • 3 radishes
  • 1 c. sliced sugar snap peas
  • 1 ½ c. chopped asparagus
  • 1 c. Israeli couscous
  • 2 c. vegetable broth
  • 1 Tbs fresh lemon juice
  • Salt and pepper
  • 2 Tbs finely chopped chives for garnish (optional)
  1. Slice the sugar snap peas crosswise, chop the asparagus into 1 inch pieces lengthwise, and slice the radishes into paper thin rounds.
  2. Bring a pot of salted water and a pot of vegetable broth to boil.
  3. Add the sugar snap peas and asparagus to the pot of water and the couscous to the broth.  Reduce heat.
  4. Drain the vegetables and rinse with cold water after 2 minutes.  Allow the couscous to remain at a low simmer for 10 minutes.
  5. Once the broth has been absorbed by the couscous, turn off the heat and add all three vegetables. Season with lemon juice and salt and pepper to taste. Garnish with chives when plating.
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