Lemony Arugula Salad with Couscous, Cucumbers and Feta
We particularly love pearl (often labeled Israeli couscous) for this salad. It cooks quickly and gives the salad enough substance to stand on the plate by itself. You could swap the couscous for pasta, quinoa or other cooked grains like barley or wheat berries.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains honey
vegetarian
pescatarian
- 1/2 teaspoon honey
- sea salt and fresh ground black pepper
- 1 1/2 cups dried pearl (israeli) couscous (about 3 cups cook
- 3 ounces baby arugula or tender salad greens about 4 cups
- 1/2 hothouse (seedless) cucumber chopped
- 2 ounces feta cheese crumbled, about 1/2 cup
- 2 tablespoons fresh lemon juice about 1/2 large lemon
- 4 tablespoon extra virgin olive oil
- 1 tablespoon minced preserved lemon optional
- 1 teaspoon dried basil or a handful chopped fresh basil leave optional
- Carbohydrate 1.93052274723634 g
- Cholesterol 12.6155377795 mg
- Fat 9.46638925784 g
- Fiber 0.04663281321309 g
- Protein 2.05902033502152 g
- Saturated Fat 3.009175861263 g
- Serving Size 1 1 Serving (54g)
- Sodium 197.209370148021 mg
- Sugar 1.88388993402325 g
- Trans Fat 0.33342332936 g
- Calories 99 calories
Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain then add to a large bowl. Meanwhile, make the dressing. Whisk lemon juice, olive oil, honey, preserved lemon and basil together until it looks thick and blended. Season to taste with salt and fresh ground black pepper (we add a generous pinch of each). Toss the cooked and drained couscous with the dressing then set aside for 5 minutes, stirring occasionally, until cooled slightly. Finish the salad by adding the arugula, cucumbers and feta. Toss well then serve.
