Lemon Arugula Couscous Salad
A vibrant and zesty dish combining fluffy couscous with fresh arugula, cherry tomatoes, and a tangy lemon dressing, perfect for any occasion.
Ingredients
Salad Base Ingredients
- 1 cup pearl couscous Use a high-quality brand for consistent texture.
- 2 cups vegetable broth Opt for low-sodium for more control over salt.
- 2 cups arugula Fresh, organic arugula is preferable.
- 1 cup cherry tomatoes, halved Look for ripe cherry tomatoes for the best flavor.
- 1/2 cup vegan feta Brands like Violife or Daiya provide perfect creaminess.
Dressing Ingredients
- 1/4 cup lemon juice Freshly squeezed for the best flavor.
- 3 tablespoons olive oil Use good-quality extra virgin olive oil.
- to taste salt Use sea salt for the best flavor.
- to taste pepper Use freshly cracked black pepper.
Instructions
Preparation
- In a medium saucepan, bring the vegetable broth to a rolling boil. Add the pearl couscous and reduce the heat to a simmer. Cover and cook according to package instructions, usually around 10-12 minutes, until tender. Drain excess liquid and let cool slightly.
- In a large bowl, combine the cooked couscous, fresh arugula, halved cherry tomatoes, and crumbled vegan feta.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine, avoiding crushing the feta.
- You can serve immediately or chill in the fridge for about 30 minutes to meld flavors.
Notes
This salad can be stored in an airtight container in the fridge for up to 3 days. It's also versatile; substitute arugula with baby spinach or add protein like chickpeas or grilled chicken to customize your dish.