Peach Cous Cous Pasta Salad
Pasta salad has always been summer staple (and a serious crowd pleaser). We wanted to try a new twist on an old favorite so on this recipe we swapped penne for pearl couscous.
Not only can this be a healthier option, but it also adds a great texture and really lets the peaches shine. We threw in fresh corn, bocconcini, spinach, yellow grape tomatoes, red onion, and finished with our Apple Cider Vinaigrette for the perfect bold, tangy, sweet flavor.
1 cup cous cous
1/2 cup of fresh corn
1/2 cup of bocconcini
1 cup of spinach
1/4 cup of sliced yellow grape tomatoes
1/4 cup of diced red onion
3 tbsp Apple Cider Vinaigrette
To prepare Israeli or pearl couscous, you'll need about 1 1/4 cups of water or vegetable broth for every 1 cup of dry grain. Simmer the grains stovetop, covered, for about 10 minutes.
Cut corn off the cob, slice tomatoes, and dice red onion
Combine all ingredients in a bowl
Drizzle with Apple Cider Vinaigrette, toss, and enjoy!