Lemon Arugula Couscous Salad

I don’t know about you, but in this heat I have been avoiding my oven as much as possible. So, salads have been in my regular rotation. And this Lemon Arugula Couscous Salad is not only simple, quick and delicious – it is also healthy & filling.

Step One: Make the Couscous

I love pearl couscous! Like, it’s a deep obsession. It is different than traditional couscous. It is bigger, chewier and just…delicious.

To make it you need to heat a little oil in a skillet and add the dry couscous. Let it toast up for a few minutes, making sure to keep an eye on it so it doesn’t burn! When it has some nice little browned edges, pour in broth. You could also go with water, but broth adds so much flavor.

Once the broth is boiling, lower the heat and cover the skillet. Let the couscous cook for about 12 minutes, or until all of the liquid is absorbed. Transfer the couscous to a bowl and place in the fridge to cool for at least 30 minutes.

Step Two: Make the Dressing

You can make the dressing while the couscous is cooling. I like to make it in the bottom of a large salad bowl – less dishes!

Here is what you need:

• olive oil
• lemon juice
• garlic 
• shallot 
• fresh parsley 
• salt & pepper

It is a super simple dressing, but is bright, tart and tasty!

Step Three: Assemble & Serve

If you made the dressing in the bottom of a salad bowl, then you can just assemble directly on top of it. Pour in the chilled couscous, arugula and crumbled feta. Give everything a good toss and you are ready to serve.

I like to add lots of fresh basil on top – it not only looks great, it adds even more fresh flavor.

You can serve this salad at room temperature or chilled. So it is the perfect make ahead salad if you want to have this for lunches or take it to a party!