Rainbow Couscous Salad

Rainbow Couscous Salad

This vibrant summer salad features nearly ever color of the rainbow. Have fun finding the colors while your child eats!


  • 1 medium zucchini, chopped
  • 1 cup corn kernels
  • 1 tablespoon canola oil
  • 3 tablespoons olive oil
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon agave nectar
  • 1 cup uncooked Israeli couscous
  • 1 cup chopped baby spinach
  • 1 (15-ounce) drained and rinsed can chickpeas
  • 1 cup quartered grape tomatoes
  1. Combine the zucchini, corn, and canola oil in a baking dish; bake at 400 degrees F for 10 minutes. Let cool slightly.
  2. Meanwhile, whisk together the dressing: combine the olive oil, lemon juice, and agave in a small bowl. Set aside.
  3. To cook the couscous, bring 1 and 1/4 cups water to a boil. Add the couscous, cover, reduce heat, and simmer for 10 minutes. In the last minute or two, add the spinach to wilt it slightly.
  4. In a large bowl, combine the zucchini mixture, dressing, couscous mixture, chickpeas, and grape tomatoes, tossing to combine Serve at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s