Go Back

Arugula and Israeli Couscous Salad

Unlike the typical salad, the dressing is only poured on the cooked couscous, not the entire salad. This way the flavors pair together, but don't overpower each other. The sweet lemony dressing, fluffy couscous and sharp arugula and crisp cucumber. Total mouth explosion of perfectly balanced flavors.
Prep Time 10 d
Cook Time 10 d
Servings 2

Ingredients
  

  • 1 cup Israeli couscous
  • 4 cups

    baby arugula

  • 2

    Persian cucumber or 1 English, chopped

  • 1/2 cup

    crumbled feta cheese

    optional

Dressing Ingredients

  • 1/2

    large lemon or 2 tbsp of lemon juice

  • 3 tbsp

    extra virgin olive oil

  • 1/2 tbsp

    Agave or honey

  • 1/2 tbsp

    dried basil

  • 1/2 tbsp

    dried oregano

  • salt & pepper to taste

Instructions
 

  • 1.Cook the couscous according to the instructions on the box. Leave couscous in a pot
    until ready to dress.
    2. Whisk together all of the dressing ingredients. Contents should have a thick
    consistency.
    3. Pour the dressing into the couscous pot and gently stir. Let the mixture sit while
    you assemble the other ingredients.

    4.Add fresh arugula, cucumbers and feta to a bowl, top with the couscous mixture,
    toss gently and serve.