Couscous Salad with Arugula, Almonds and Olives

I haven’t been a fan of couscous in the past – too dry and bland.  But I changed my mind after trying whole wheat couscous.  It has a nutty, complex taste that works well with crunchy almonds, arugula’s strong flavor and the salty tang of the olives.  Add some raisins for sweetness and you have a great balance of flavors and textures.  This is a quick and easy salad to throw together.

Couscous Salad with Arugula, Almonds and Olives

Couscous Salad with Arugula, Almonds and Olives
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Recipe type: Salad
Author:
Prep time:
Total time:
Serves: 2
A quick and easy couscous salad
Ingredients
  • Whole Wheat Couscous - ⅔ cups
  • Arugula - 2 cups chopped
  • Red Onion - ¼ of a cup - diced
  • Red Pepper - ⅓ of a cup (about ½ a pepper) - diced
  • Yellow Raisins - ⅓ of a cup - plumped
  • Feta Cheese - ⅓ of a cup
  • Carrot - 1 large or 2 small - shredded
  • Almonds - ⅓ cup sliced
  • Olives - 10 olives minced
  • 6 Tbs olive oil
  • 3 Tbs balsamic vinegar
  • 10 twists of pepper
  • ½ tsp dijon mustard
  • 1 squeeze of honey
Instructions
  1. Cook whole wheat couscous as per box instructions. Let cool.
  2. Place raisins in hot water to plump - this will soften the raisins. Strain after 5 minutes.
  3. Give arugula a rough chop so the leaves aren't too big - or leave whole - which ever you prefer. Add to bowl.
  4. Add diced red onion, red pepper, raisins, feta, carrot, almonds and olives to the bowl of arugula.
  5. Add cooled couscous to bowl.
  6. Make dressing by adding all dressing ingredients to a small bowl and whisking (or pour into a small container with a lid and give it a good shake).
  7. Toss dressing over salad.

 

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