Cherry Couscous & Arugula Salad
Ingredients
The couscous
-
¾
cup
whole wheat couscous
-
2
tablespoons
olive oil
-
¼
teaspoon
fine salt
-
to taste
none
freshly ground black pepper
The balsamic vinaigrette
-
¼
cup
olive oil
-
2
tablespoons
lemon juice
-
2
tablespoons
balsamic vinegar
-
2
teaspoons
Dijon mustard
-
2
teaspoons
honey or maple syrup or agave nectar
-
to taste
none
freshly ground black pepper
-
⅛
teaspoon
fine salt
The salad
-
4
big handfuls
arugula
-
½
pound
cherries, pitted and halved
-
2
stalks
celery, chopped
-
3
ounces
goat cheese, crumbled
-
⅓
cup
shelled pistachios or almonds
Instructions
- Cook the couscous by boiling water, adding couscous and other ingredients, then letting it rest.
- Prepare the vinaigrette by whisking all dressing ingredients together until emulsified.
- Toast the nuts in a skillet until fragrant, then chop them into small pieces.
- Combine arugula, cooled couscous, cherries, celery, goat cheese, and nuts in a large bowl, drizzle with vinaigrette, and toss to combine.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
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