Peach & Goat Cheese Pearl Couscous Summer Salad

episode #65 of 30-minute budget meals

You guys, I am slightly freaking out about how quickly time is passing. The fact that it’s June makes NO SENSE. It was just January. I’m so confused. I’m conflicted because I’m eager to give birth and meet our son, but I’m also really enjoying this stage of life. I am so thankful that I have been enjoying pregnancy, and I’m just trying to soak it all in.

I’ve been taking classes, interviewing doulas, reading books — just diving in HARD to education while also shooting 3-4 extra recipes a week to prep for the postpartum time. My plate feels full, but in the best way. I feel really good emotionally and physically!!

June Gloom has arrived here in SoCal, which is annoying, but I’m getting excited seeing all the summer produce pop up at the markets. I like the warm months because everyone’s interested in salads, and salads make great 30-minute meals.

For this recipe, I tried to keep things hearty and colorful while avoiding anything too expensive. Pearl couscous is the base and chickpeas are the protein, and since these are both shelf-stable and pantry staples, they keep the cost down.

The dressing is a simple vinaigrette, and then the rest of the ingredients are seasonally-appropriate, which means they should be accessible and fairly affordable. You’ve got the peaches, of course, which I would call the star, and then cucumbers, tomatoes, and canned corn, which are always a great, cheap buy.

I felt this salad needed a touch of saltiness, so I added in the goat cheese. I went with pre-crumbled because it was easier to toss into the salad, but you could use a log and crumble with your fingers or even use feta if that’s more your jam.

This is one of those dishes that gets even better as it sits and marinates in your fridge, so definitely feel free to meal prep this one!

RECIPE!

Peach & Goat Cheese Pearl Couscous Summer Salad

Ingredients (serves 4)