My arugula salad with couscous, straightforward lemon French dressing, cucumbers, and feta cheese is one in every of my favourite arugula recipes. It’s unbelievably easy and tastes unbelievable. When you attempt it, you’ll end up making it repeatedly!
It’s humorous how particular recipes sneak their manner into your weekly rotation. This arugula and couscous salad has executed simply that. We make it for dinner, eat the leftovers for lunch, and have served it to associates extra instances than I can rely.
This arugula salad is straightforward, quick, and tastes prefer it got here from a flowery restaurant. For extra methods to make use of arugula, see our white bean salad or this fennel and arugula salad. For one more salad with couscous, see our easy couscous salad!
Key Elements
- Arugula: I discover it barely bitter with a peppery chunk, so I adore it with lemon. Youthful arugula tends to be milder, so I often go for the smaller, younger inexperienced leaves. If you happen to’re not a fan, substitute it along with your favourite tender greens like spinach, bok choy, or child kale.
- Couscous: For this recipe, I desire pearl couscous (often known as Israeli couscous) as a result of it appears to be like like tiny pearls and cooks up like pasta in about 10 minutes in boiling salted water. If you happen to don’t have pearl couscous available, common couscous or your favourite grain or small pasta shapes like quinoa, farro, or orzo will work, too. I additionally love utilizing pearl couscous in my couscous salad with tomatoes!
- Cucumber: Seedless cucumbers, like hothouse or Persian cucumbers, are my go-to for salads, however you may positively use common peeled backyard cucumbers with many of the seeds eliminated.
- Feta Cheese: I’m an enormous fan of briny feta cheese, however in the event you desire one thing completely different, creamy goat cheese, cotija cheese, or shaved Parmigiano-Reggiano are nice substitutes.
- Simple Lemon French dressing: This lemon dressing is my favourite for recent salads as a result of it completely enhances the peppery arugula and briny feta! You’ll want lemon juice, olive oil, honey or maple syrup, basil, salt, and pepper. For an additional enhance of lemon taste, think about including minced preserved lemon (store-bought or selfmade!). I’m presently engaged on a preserved lemon recipe to share, however within the meantime, you should use my lemon confit, which is equally scrumptious.
Make Arugula Couscous Salad
The true trick to this arugula salad is assembling it. Make the lemon French dressing whereas your couscous cooks (which takes 10 minutes).
Then, toss it with the French dressing whereas the couscous continues to be heat. The nice and cozy couscous will absorb all of the scrumptious flavors of the dressing, which makes the salad style unbelievable (I take advantage of the identical trick for potato salad).
After letting the couscous cool a bit, add the remaining salad elements and toss effectively. I like this straightforward salad by itself or on the facet to lemon baked chicken breasts, my Mother’s lemon dill baked salmon, and our turkey burgers!
Arugula Couscous Salad with Feta
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Our arugula salad, made with a simple lemon French dressing, pearl couscous, cucumbers, and feta, is crave-worthy. When you make it, you’ll be itching to make it once more. For this salad, we notably love pearl couscous (typically referred to as Israeli couscous). It cooks rapidly and provides the salad sufficient substance to face on the plate by itself. You possibly can substitute the couscous for pasta, quinoa, or different cooked grains like barley or wheat berries.
4 Servings (or 6 Small Servings)
Watch Us Make the Recipe
You Will Want
For the Salad
1 ½ cups dried pearl couscous, about 3 cups cooked
3 ounces child arugula or tender salad greens, about 4 cups
Half of a hothouse (seedless) cucumber, chopped
2 ounces feta cheese, crumbled, about 1/2 cup
For the Dressing
2 tablespoons recent lemon juice, about 1/2 giant lemon
4 tablespoon further virgin olive oil
1/2 teaspoon honey or maple syrup
1 tablespoon minced preserved lemon, elective
1 teaspoon dried basil or a handful chopped recent basil leaves, elective
Sea salt and recent floor black pepper
Instructions
1Deliver a medium saucepan of salted water to a boil. Add couscous and cook dinner till tender, 8 to 10 minutes. Drain, then add to a big bowl.
2In the meantime, make the lemon French dressing. Whisk lemon juice, olive oil, honey, preserved lemon, and basil till it appears to be like thick and blended. Season to style with salt and recent floor black pepper (we add a beneficiant pinch of every).
3Toss the cooked and drained couscous with the dressing, then put aside for five minutes, stirring sometimes, till cooled barely. End the salad by including the arugula, cucumbers, and feta. Toss effectively, then serve.
Adam and Joanne’s Ideas
- Storing: The salad will preserve in a single day within the fridge. Because it sits, the arugula might wilt barely, however nonetheless will style nice.
- Couscous: If you happen to can not discover pearl couscous (additionally referred to as Israeli couscous), substitute with an everyday couscous, small pasta form corresponding to orzo or cooked grains like quinoa, wheat berries and barley.
- The vitamin details supplied beneath are estimates. We assumed 1/2 teaspoon of added salt.
Diet Per Serving
Serving Dimension
1/4 of the recipe
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Energy
404
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Protein
11 g
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Carbohydrate
49 g
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Dietary Fiber
3 g
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Complete Sugars
3 g
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Complete Fats
18 g
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Saturated Fats
5 g
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Ldl cholesterol
17 mg
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Sodium
479 mg
