Delicious Arugula Salad with Flavorful Couscous Twist

Oh, you guys, let me tell you about this glorious arugula salad with a couscous twist… It’s fresh, peppery, and just a joy to eat! The way the couscous adds this nice nutty bite, and then you have those juicy cherry tomatoes and creamy feta… it’s just a lovely, vibrant dish that brightens up any meal, right? Whether it’s a light lunch or a side at dinner, this salad is that perfect balance of flavors. Trust me, it’s gonna be one of your go-to recipes!

Why You’ll Crave It

• The combination of arugula’s peppery notes with the nutty, fluffy couscous is just… well, heavenly.
• It’s super quick to whip up! Seriously, you can make this in about 30 minutes—perfect for busy weeknights.
• The vibrant colors make it a feast for the eyes and the taste… oh, so satisfying!
• You can totally customize it. Add grilled chicken, or keep it vegan with some chickpeas—easy to adapt!
• Great for meal prep too! Leftovers taste even better the next day as the flavors mingle—score!

My family fights over the last bowl of this salad every single time I make it… It’s that good!

What You’ll Need

• Arugula: 4 cups, roughly chopped – adds that fresh zing!
• Couscous: 1 cup – fluffy, nutty goodness, really.
• Cherry tomatoes: 1 cup, halved – oh, those juicy bites are so sweet!
• Cucumber: 1 medium, diced – crunchy and refreshing, perfect contrast.
• Red onion: 1/4 cup, finely chopped – a bit of sharpness, but balanced.
• Feta cheese: 1/2 cup, crumbled – creamy and tangy, it really brings it together!
• Olive oil: 3 tablespoons – the heart of that luscious dressing.
• Lemon juice: 1 tablespoon – adds that tangy brightness.
• Salt: to taste – just a pinch, or a bit more if you love flavor!
• Black pepper: to taste – freshly ground is the best, trust me.

Easy How-To

Cook the Couscous

Alright, so first things first, let’s get that couscous going. In a medium saucepan, you’ll want to bring water to a boil… it’s kinda like waiting for water to boil for pasta, right? Once it’s bubbling, add the couscous, reduce the heat down to low, and pop a lid on it. Cook for about 10 to 12 minutes until all that water is absorbed. Oh, and then take it off the heat and let it sit covered for another 5 minutes. Just let it chill for a bit!

Good to Know

• If you don’t have couscous, you can swap it for quinoa—still delicious!
• Fresh herbs, like parsley or mint, can really jazz things up… so, don’t hesitate!
• Try adding some grilled chicken or chickpeas to make it heartier if you’re feeling extra hungry!

Serving Ideas

• This salad is fab on its own, but also pairs beautifully with grilled fish or chicken.

Top Tricks

• When you fluff the couscous, use a fork—not a spoon! It helps keep those grains separate and light!

Frequently Asked Questions

Can I use a different type of leafy green instead of arugula?

Sure thing! Spinach or mixed greens work nicely. Just go with what you like… it’s all about enjoyment, right?

What can I use instead of couscous?

Oh, there are a bunch of options! Quinoa is a fantastic substitute. You can also try bulgur or even rice if you’d prefer!

How do I store leftovers?

Just pop those leftovers in an airtight container in the fridge. Just remember to keep the dressing separate if you want it to stay fresh—nobody likes a soggy salad!

Can I make this salad ahead of time?

You can totally prep the couscous and dressing a day ahead. But, I’d suggest putting it all together right before serving to keep everything nice and crisp!

What type of nuts work best in this salad?

You can’t go wrong! Toasted pine nuts or slivered almonds are fantastic—they add that lovely crunch!

Conclusion

This arugula salad with couscous is everything—it’s colorful, fresh, and bursting with flavors. Plus, it’s so versatile, really a staple you can enjoy any time. You can keep it simple or dress it up depending on your mood. No matter how you serve it, it’s always a hit!

More recipes suggestions and combination

Quinoa and Spinach Salad

Combine cooked quinoa with fresh spinach and a bright lemon vinaigrette for a protein-packed delight.

Chickpea and Feta Salad

Mix canned chickpeas with crumbled feta, chopped cherry tomatoes, and cucumbers for a Mediterranean twist.

Beet and Goat Cheese Salad

Roast some beets and toss them with mixed greens, goat cheese, and walnuts—so, good!

Broccoli and Almond Salad

Blanch broccoli florets and mix with toasted almonds and a hint of garlic for a crunchy side.

Roasted Vegetable Couscous

Toss some seasonal roasted veggies with couscous and fresh herbs… it’s colorful and comforting!