Couscous-Arugula Salad
Simple ingredients such as arugula, lemon juice, olive oil, and black pepper elevate the flavor of ordinary couscous in our Couscous-Arugula Salad.
Recipe by Cooking Light December 2011
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06/18/2013
Surprisingly good. I fluffed the couscous with a fork, added the oil, lemon juice and pepper in the saucepan then dumped it out on top of the arugula (which I chopped a bit) allowing the warm couscous to slightly wilt the arugula. Tossed it with some salt and dried herbs and then used that as a base for the Moroccan-style Lamb dish pictured above. The combination was really delicious. Adding this meal to our regular rotation for sure.
04/04/2013
Did not like the arugula in this dish. Odd because I usually like arugula.
04/02/2013
I add lemon zest in addition to the lemon juice. I sometimes use vegetable or chicken broth in place of water, depending on the main dish.
07/20/2012
as the description writes, this is a simple recipe. like the lemon, easy to make. next time will add a few herbs. nice base for something savory.
04/12/2012
Actually really good. I did add 1/3 cup of pine nuts for crunch and used Near East Brand Garlic & Herb Couscous...
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