Arugula Couscous Salad Recipe
Ready for a bite of spring? This lemony Arugula Couscous Salad is filled with fresh, bright, and crisp flavors. Pair it with your favorite protein or make ahead to enjoy all week long.
Servings: 6
Calories: 236kcal
Equipment
- Sauce pot
- large salad bowl
- Cutting Board
- Knife
- Rubber Spatula
- Whisk
- strainer
- Mason jar
- Measuring cups and spoons
Ingredients
- 1 ½ cup dry couscous
- 1 cup english cucumber
- ⅓ cup feta cheese
- 2 tbsp fresh parsley
- 2 tbsp crushed almonds
- 2 cups arugula
- 3 tbsp lemon juice
- ½ tsp hot sauce
- ¼ tsp lemon pepper
- 2 tsp olive oil
Instructions
- Prepare the couscous (or other grain of choice) according to the box instructions. You’ll need a sauce pot, strainer, and rubber spatula for this step.
- While the couscous is cooking, wash and dry the rest of the fresh ingredients. Finely chop the cucumber, parsley, and crush the almonds.
- Allow the couscous to cool before you continue with any next steps. We don’t want it to cook any of our other ingredients by being too hot.
- Then, add the couscous, cucumber, feta cheese, parsley, almonds, and arugula to the salad bowl. Toss together.
- In a mason jar, add the dressing ingredients together. I recommend doubling and storing the rest in the fridge for when enjoying the salad. Shake until well combined.
- Toss the salad with dressing and serve!
Notes
Store this salad in the refrigerator in an airtight container for 3 days. Note: The couscous will absorb the dressing. So if you’re making this for meal prep, it’s best if you make additional dressing or add the dressing prior to serving.
Nutrition
Serving: 1 serving | Calories: 236kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 105mg | Potassium: 97mg | Fiber: 6g | Sugar: 4g