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lemon arugula couscous salad

Simple Lemon Arugula Couscous Feta Salad

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

Dressing:

  • 5 tbs olive oil
  • 1 tsp lemon zest
  • 2 tbs lemon juice
  • 1 tbs honey
  • 1 tsp Italian herb blend
  • salt and pepper to taste

Salad:

  • 1½ cups uncooked pearl couscous
  • 5 oz baby arugula
  • 4 Persian cucumbers, sliced
  • 1/3 cup Kalamata olives
  • 5 oz feta crumbled
US Customary - Metric

Instructions

  • Add all of the dressing ingredients to a large bowl. Whisk together until it thickens. Taste and adjust lemon tang or salt if needed.
  • Cook your couscous as per package instructions. Once cooked and slightly cooled, add it to the large bowl with the dressing. Along with the baby arugula, cucumber, olives and feta. Toss all to coat with dressing.

Notes

You can use orzo pasta, quinoa or wheat berries instead of the couscous. You would need 3 cups COOKED orzo, quinoa or wheat berries instead.
If you're not a fan of feta, you can make this salad with shaved parmesan cheese instead!
This recipe was inspired by InspiredTaste.net

Nutrition

Calories: 361kcal | Carbohydrates: 40g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 21mg | Sodium: 398mg | Potassium: 238mg | Fiber: 3g | Sugar: 4g | Vitamin A: 729IU | Vitamin C: 7mg | Calcium: 175mg | Iron: 1mg
Author: Stella Drivas