Introduction
Arugula salad with couscous is a delightful dish that combines the peppery flavor of arugula with the nutty texture of couscous. This salad is not only refreshing but also packed with nutrients, making it a perfect choice for a light lunch or a side dish at dinner. The addition of fresh vegetables and a tangy dressing elevates the flavors, creating a well-balanced meal that is both satisfying and healthy.
Detailed Ingredients with measures
Arugula: 4 cups, roughly chopped
Couscous: 1 cup
Cherry tomatoes: 1 cup, halved
Cucumber: 1 medium, diced
Red onion: 1/4 cup, finely chopped
Feta cheese: 1/2 cup, crumbled
Olive oil: 3 tablespoons
Lemon juice: 1 tablespoon
Salt: to taste
Black pepper: to taste
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4
Arugula salad with couscous is an ideal dish for any occasion, and its vibrant colors and flavors make it a feast for both the eyes and the palate. Enjoy this simple yet satisfying salad as part of a balanced diet.
Detailed Directions and Instructions
Step 1: Cook the Couscous
In a medium saucepan, bring water to a boil. Once boiling, add couscous, reduce the heat to low, and cover. Cook for about 10 to 12 minutes until the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
Step 2: Fluff the Couscous
After the couscous has rested, use a fork to fluff it gently. This will help separate the grains and create a light texture. Set aside to cool slightly.
Step 3: Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning according to taste.
Step 4: Combine Ingredients
In a large bowl, combine the cooked couscous, arugula, cherry tomatoes, cucumber, and feta cheese. Pour the dressing over the top and gently toss to combine all ingredients evenly.
Step 5: Serve
Serve the salad immediately, or chill for a short period in the refrigerator before serving. This salad is great as a side dish or a light main course.
Notes
Note 1: Couscous Alternatives
You can use other grains like quinoa or farro if you prefer or if couscous is not available.
Note 2: Fresh vs. Dried Herbs
Feel free to add fresh herbs such as parsley or mint for an extra layer of flavor.
Note 3: Add Proteins
Consider adding grilled chicken, chickpeas, or shrimp to make this salad a more filling meal.
Note 4: Ingredient Variations
You can customize the vegetables based on seasonality or personal preference; bell peppers, radishes, or avocado would work well.
Note 5: Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld as it sits.
Cook Techniques
Cooking Couscous
To cook couscous, bring water or broth to a boil in a pot. Once boiling, add couscous to the pot, stir, cover, and remove it from heat. Let it sit for about 5-10 minutes before fluffing it with a fork.
Preparing Arugula
To prepare arugula, rinse the leaves under cool water to remove any dirt or grit. Spin them dry in a salad spinner or pat them down with a paper towel to avoid excess moisture in the salad.
Making a Vinaigrette
For a simple vinaigrette, whisk together equal parts vinegar and olive oil. Add salt, pepper, and any other desired ingredients like Dijon mustard or minced garlic. Adjust the seasoning to taste.
Toasting Nuts
To toast nuts, spread them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until they are fragrant and golden brown, stirring occasionally to prevent burning.
FAQ
Can I use a different type of leafy green instead of arugula?
Yes, you can substitute arugula with other greens such as spinach or mixed salad greens if preferred.
What can I use instead of couscous?
You can replace couscous with quinoa, bulgur wheat, or even rice for a different texture and flavor.
How do I store leftovers?
Store leftover salad in an airtight container in the refrigerator. However, it’s best to keep the dressing separate until ready to serve to avoid sogginess.
Can I make this salad ahead of time?
Yes, you can prepare the couscous and the vinaigrette a day in advance. However, it’s best to assemble the salad just before serving to keep the arugula fresh.
What type of nuts work best in this salad?
Any type of nuts can work well in this salad, but toasted pine nuts or slivered almonds are particularly good options for their flavor and crunch.
Conclusion
The arugula salad with couscous is a delightful dish that perfectly balances flavors and textures, making it a nutritious option for any meal. Its versatility allows it to be served as a side dish or a light main course, emphasizing the freshness of arugula and the heartiness of couscous. With simple ingredients and easy preparation, this salad can be tailored to suit individual preferences, ensuring a satisfying experience every time.
More recipes suggestions and combination
Quinoa and Spinach Salad
Combine cooked quinoa with fresh spinach, chopped vegetables, and a lemon vinaigrette for a protein-packed salad.
Chickpea and Feta Salad
Mix canned chickpeas with crumbled feta, cherry tomatoes, and cucumbers, drizzled with olive oil for a Mediterranean twist.
Beet and Goat Cheese Salad
Roast beets and toss them with mixed greens, goat cheese, and walnuts, finished with a balsamic reduction.
Broccoli and Almond Salad
Blanch broccoli florets and mix with toasted almonds, lemon juice, and a hint of garlic for a crunchy side dish.
Roasted Vegetable Couscous
Use roasted seasonal vegetables tossed with couscous and fresh herbs for a comforting and colorful main course.