Spring Strawberry Salad with Couscous and Pecan-Crusted Goat Cheese

Step 1

This salad is especially good when made with honey-flavored goat cheese, if you can find it. We also like to top the salad with chopped Quick Sweet Pickled Rhubarb.

Step 2

Bring water, 1 tablespoon oil, and ½ teaspoon salt to boil in small saucepan over high heat. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff with fork and let cool uncovered.

Step 3

Meanwhile, cut goat cheese log in half lengthwise, then cut each half crosswise into 6 equal portions. Roll each portion into ball. Transfer pecans to shallow dish and roll each cheese ball in pecans to coat, pressing to adhere.

Step 4

Whisk lemon juice, jam, remaining 6 tablespoons oil, and remaining 3/4 teaspoon salt in large bowl until fully combined. Add lettuce, strawberries, snap peas, radishes, and couscous and toss to combine. Top salad with cheese balls and serve.