Arugula Lemony Salad With Couscous Cucumber And A Healthy Feta

Arugula sour dish with couscous, cucumber and a healthy feta.  Once you create it, you’ll be cutaneous sensation to create it once more. Jump to the sour Eruca vesicaria sativa dish direction with Couscous, Cucumbers and Feta or browse on to check our tips for creating it.

It’s funny however sure recipes sneak their method into your weekly rotation. This {arugula|rocket|roquette|garden rocket|rocket dish|Eruca sativa|Eruca vesicaria sativa|herb|herbaceous plant} and couscous salad has done simply that. we have a tendency to build it for dinner, eat the leftovers for lunch and have served it to friends additional times than I will count.

Arugula Lemony Salad With Couscous Cucumber And A Healthy Feta
Arugula Lemony Salad With Couscous Cucumber And A Healthy Feta

It’s simple: toss most of the dressing with the nice and cozy couscous and let it cool slightly before adding the other ingredients.

We take identical approach once creating salad (we toss heat potatoes with the dressing first). By doing this, the nice and cozy ingredient includes a likelihood to soak up all the flavour within the dressing. A game changer

Arugula Lemony Salad With Couscous Cucumber And A Healthy Feta

Ingredients:
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

Instructions:

  1. 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.
  2. 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).
  3. 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.

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