monday {menu}

 

{recipe from... here}

Lemony Arugula Salad with Couscous, Cucumbers & Feta

FOR THE SALAD

1 1/2 cups dried pearl (Israeli) couscous (about 3 cups cooked)

3 ounces baby arugula or tender salad greens, about 4 cups

1/2 hothouse (seedless) cucumber, chopped

2 ounces feta cheese, crumbled, about 1/2 cup

FOR THE DRESSING

2 tablespoons fresh lemon juice, about 1/2 large lemon

4 tablespoon extra virgin olive oil

1/2 teaspoon honey

1 tablespoon minced preserved lemon, optional

1 teaspoon dried basil or a handful chopped fresh basil leaves, optional

Sea salt and fresh ground black pepper

DIRECTIONS

Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain then add to a large bowl.

Meanwhile, make the dressing. Whisk lemon juice, olive oil, honey, preserved lemon and basil together until it looks thick and blended. Season to taste with salt and fresh ground black pepper (we add a generous pinch of each).

Toss the cooked and drained couscous with the dressing then set aside for 5 minutes, stirring occasionally, until cooled slightly. Finish the salad by adding the arugula, cucumbers and feta. Toss well then serve.

 TIPS

• The salad will keep overnight in the fridge. As it sits, the greens may wilt slightly, but still will taste great.
• If you cannot find pearl (Israeli) couscous, substitute with a regular couscous, small pasta shape such as orzo or cooked grains like quinoa, wheat berries and barley.
• Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Super tracker recipe calculator to calculate approximate values. We assumed 1/2 teaspoon of added salt.