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
YOU WILL NEED
FOR THE SALAD
1 1/2 cups dried pearl (Israeli) couscous (about 3 cups cooked)
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
FOR THE DRESSING
2 tablespoons fresh lemon juice, about 1/2 large lemon
4 tablespoon extra virgin olive oil
1/2 teaspoon honey
1 tablespoon minced preserved lemon, optional
1 teaspoon dried basil or a handful chopped fresh basil leaves, optional
Sea salt and fresh ground black pepper
DIRECTIONS
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.
Full instructions recipe: www.inspiredtaste.net