Summer couscous salad

Delight in the flavors of summer with this refreshing couscous salad. Packed with vibrant veggies and zesty dressing, it's a culinary delight!

Ingredients:

• 1 cup pearl couscous
• 1 small red onion 
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper  
• 1 zucchini, cut into strips  
• 1/4 cup lemon juice 
• 2 tablespoons fresh parsley 
• 1 teaspoon white wine vinegar  
• 1 cup arugula 
• 1 (8-ounce) package goat cheese, chilled and crumbled 

Instructions:

1. Prepare the pearl couscous following the instructions on the packaging and keep it aside.
2. Heat up the broiler in the oven.
3. Slice the onion thinly and sauté in a pan with 2 tablespoons of olive oil over medium heat until they turn golden and caramelized, which should take around 20 minutes.
4. Mix the zucchini with the remaining 2 tablespoons of olive oil, a bit of salt, and freshly ground black pepper on a baking sheet. Broil for roughly 5 minutes until the zucchini is cooked and has a slightly charred texture.
5. Combine the cooked couscous with the zucchini and onion. Then, add lemon juice, parsley, white wine vinegar, arugula, goat cheese, and season with salt and pepper. Toss everything together until well mixed.

Summary:

• Calories: 1816 kcal
• Fat: 104 g
• Protein: 68 g
• Carbs: 154 g
• Potassium: 1172 mg
• Magnesium: 176 mg