Spring Strawberry Salad with Couscous and Pecan-Crusted Goat Cheese

Name: Spring Strawberry Salad with Couscous and Pecan-Crusted Goat Cheese
Ingredients: 3/4 cup, water; 7 tablespoons, extra-virgin olive oil, divided; 1 1/4 teaspoons, table salt, divided; 3/4 cup, couscous; 1 (8-ounce) log, goat cheese; 3/4 cup, pecans, toasted and chopped fine; 3 tablespoons, lemon juice; 2 tablespoons, strawberry jam; 1 head, Bibb lettuce (8 ounces), torn into bite-size pieces (8 cups); 12 ounces, strawberries, hulled and quartered (2 cups); 8 ounces, sugar snap peas, strings removed and sliced thin on bias; 6 , radishes, trimmed, halved, and sliced thin

Appetizers
Vegetables
Fruit
Cheese
Weeknight
Salads
Easter

By Jessica Rudolph ･ Appears in Cook's Country April/May 2022

Fluffy couscous and pecan-crusted goat cheese balls add a little heft and richness to this spring salad packed with strawberries and snap peas.

SERVES 4

TIME 35 minutes

Spring Strawberry Salad with Couscous and Pecan-Crusted Goat Cheese

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