Couscous Arugula Salad

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This Couscous Arugula Salad is a vibrant, Mediterranean-inspired dish bursting with fresh textures and zesty flavors. Soft, fluffy pearls of couscous are tossed with peppery arugula, briny olives, sweet cherry tomatoes, and tangy feta cheese. Finished with a lemony olive oil dressing, it’s light yet satisfying—perfect for sunny lunches or elegant side servings.

Whether you’re hosting a summer brunch or packing lunch for the week, this salad is a reliable go-to. It comes together quickly, stores well, and can be customized with your favorite ingredients. Its fresh taste and balanced nutrition make it more than just a side dish—it can be the star of your plate.

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Why You’ll Love This Couscous Arugula Salad

• Quick & Easy: Ready in under 20 minutes with minimal prep.
• Fresh & Flavorful: The combination of arugula, olives, and feta brings brightness and depth.
• Versatile: Works great as a side dish, picnic staple, or light main course.
• Make-Ahead Friendly: Stays fresh in the fridge and tastes even better after marinating.
• Customizable: Swap veggies, use different herbs, or add proteins like chickpeas or grilled chicken.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

Before diving into the making of this Couscous Arugula Salad, having the right tools at your fingertips makes the process quicker and smoother:

• Medium Saucepan: Crucial for cooking the couscous evenly and fluffing it afterward.
• Mixing Bowl (Large): You’ll need plenty of room to toss the couscous with the veggies and dressing without making a mess.
• Colander or Fine Mesh Strainer: Ideal for rinsing arugula or draining olives if needed.
• Citrus Juicer or Reamer: For extracting maximum juice from your lemon for the dressing.
• Sharp Chef’s Knife: To neatly slice the cherry tomatoes and chop any fresh herbs or additions.
• Wooden Spoon or Salad Tongs: Helps combine everything gently without mashing ingredients.
• Measuring Cups & Spoons: Ensures balanced seasoning and dressing proportions.

Using these tools not only speeds things up, but also helps maintain the texture and freshness of each ingredient—especially when dealing with delicate greens and grains.

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Preparation Tips

• Toast the Couscous (Optional but Recommended): Lightly toasting the couscous in olive oil before boiling enhances its flavor with a subtle nutty note.
• Use Fresh Arugula: The leafy greens should be crisp and dry for the best texture. If they’re wet, give them a quick spin in a salad spinner.
• Cool the Couscous: Allow couscous to cool before adding arugula and cheese, to avoid wilting the greens or melting the feta.
• Chop Ingredients Evenly: Especially tomatoes and olives—uniform sizes ensure each bite is balanced.
• Whisk Dressing Separately: Mixing lemon juice, olive oil, and seasonings in a small bowl or jar lets the flavors fully blend before meeting the salad.

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Ingredients for this Couscous Arugula Salad

To create this fresh and flavorful dish, you’ll need the following ingredients. Most are pantry staples or easily found in any grocery store:

• 1 cup pearl (Israeli) couscous
• 1 ¼ cups water or vegetable broth (for cooking couscous)
• 1 tablespoon olive oil (for toasting couscous, optional)
• 2 cups fresh arugula (lightly packed)
• ½ cup cherry tomatoes, halved
• ½ cup mixed olives, sliced (green, Kalamata, or your favorite variety)
• ⅓ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley (optional for brightness)
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and black pepper, to taste

Feel free to adjust quantities to suit your taste preferences—more feta for creaminess, extra lemon for tang, or even a sprinkle of red pepper flakes for a kick.

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Step 1: Cook the Couscous

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the pearl couscous and toast for 2–3 minutes, stirring constantly, until lightly golden. Pour in 1¼ cups of water or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 8–10 minutes, or until the couscous is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and let it cool.

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Step 2: Prepare the Dressing

In a small bowl or jar, whisk together the juice of one lemon, 2 tablespoons of extra virgin olive oil, a pinch of salt, and a few cracks of black pepper. Taste and adjust acidity or salt as needed.

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Step 3: Chop and Prep the Vegetables

While the couscous cools, halve the cherry tomatoes, slice the olives, and chop fresh parsley (if using). Rinse and dry the arugula thoroughly to avoid sogginess in the salad.

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Step 4: Combine All Ingredients

In a large mixing bowl, combine the cooked couscous, arugula, tomatoes, olives, feta, and parsley. Pour the dressing over the salad and toss gently to mix everything together without breaking up the cheese or bruising the greens.

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Step 5: Chill or Serve

Serve immediately for a slightly warm salad, or refrigerate for 15–20 minutes to let the flavors mingle. Garnish with extra feta or parsley if desired before serving.

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Notes

• Broth vs. Water: Cooking couscous in vegetable broth gives the grains a richer, savory base compared to plain water.
• Vegan Adaptation: Simply omit the feta or replace it with a plant-based alternative to make this salad completely vegan.
• Add-Ins Welcome: This salad is highly flexible—add chickpeas for protein, cucumbers for crunch, or sun-dried tomatoes for extra tang.
• Make-Ahead Tip: You can prep the couscous and chop the veggies ahead of time. Just mix everything with dressing right before serving to keep the arugula fresh.

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Watch Out for These Mistakes While Cooking

• Overcooking Couscous: Couscous can quickly become mushy. Keep an eye on it and remove from heat once the liquid is absorbed and grains are tender.
• Not Cooling the Couscous First: Adding arugula or feta while the couscous is too hot will wilt the greens and make the cheese melt into a paste.
• Skipping the Dressing Tasting: Always taste the lemon-olive oil dressing before adding it in. You might need to adjust salt, lemon, or pepper based on your preference.
• Wet Greens: Excess moisture on the arugula can water down your salad. Dry them thoroughly using a salad spinner or clean towel.
• Using Pre-Grated Feta: For the best texture and flavor, crumble a block of feta yourself rather than buying pre-crumbled, which often includes anti-caking agents.
• Heavy Tossing: Be gentle when mixing everything together to preserve the couscous pearls and avoid smashing softer ingredients like tomatoes or feta.

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What to Serve With Couscous Arugula Salad?

This salad pairs beautifully with a variety of mains and sides. Its light yet savory profile makes it incredibly versatile across cuisines.

8 Recommendations:

1. Grilled Lemon Herb Chicken
   A juicy, citrusy chicken breast complements the salad’s freshness perfectly.
2. Pan-Seared Salmon
   The richness of salmon contrasts nicely with the peppery arugula and lemony dressing.
3. Falafel with Tahini Sauce
   A vegetarian-friendly pairing that adds crunch and spice to your plate.
4. Stuffed Bell Peppers
   Serve alongside or even inside the peppers for a Mediterranean twist.
5. Roasted Vegetables
   Think eggplant, zucchini, and red peppers—their caramelized notes are a lovely contrast.
6. Lamb Kofta or Kebabs
   The spices from grilled lamb skewers bring bold flavor that the salad balances out.
7. Hummus and Pita Bread
   Create a small mezze platter with this salad as the star.
8. Poached Eggs or Soft-Boiled Eggs
   For a brunch-style meal, the creamy yolk adds richness that elevates every bite.

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Storage Instructions

To keep your Couscous Arugula Salad fresh and flavorful:

• Refrigerate Promptly: Store leftovers in an airtight container in the fridge. It’s best eaten within 2–3 days.
• Keep Dressing Separate (If Possible): If meal prepping, store the dressing separately and add just before serving to preserve the arugula’s texture.
• Revive Leftovers: If the salad dries out a bit, add a drizzle of olive oil and a quick squeeze of lemon before serving.
• Avoid Freezing: This salad doesn’t freeze well, as arugula and tomatoes lose their structure when thawed.

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Estimated Nutrition (Per Serving — based on 4 servings)

• Calories: ~290 kcal
• Protein: 7g
• Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
• Carbohydrates: 30g
  • Fiber: 3g
  • Sugar: 3g
• Sodium: 400mg
• Cholesterol: 15mg
• Serving Size: ~1.5 cups

Nutritional values may vary based on exact ingredients and add-ins used.

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Frequently Asked Questions

1. Can I use regular couscous instead of pearl couscous?

Yes, but the texture will be different. Regular couscous is finer and more fluffy, while pearl couscous has a chewy, pasta-like bite. Adjust cooking time accordingly.

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2. Is this salad good for meal prep?

Absolutely. Just keep the dressing separate and add fresh arugula the day of serving to avoid sogginess.

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3. Can I make it vegan?

Yes—just leave out the feta cheese or substitute it with a vegan cheese or avocado cubes for creaminess.

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4. How do I make it more filling?

Add chickpeas, grilled chicken, tofu, or even hard-boiled eggs to turn it into a full meal.

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5. Can I serve it warm instead of cold?

Definitely! It’s just as tasty slightly warm, especially right after cooking the couscous. Just be sure not to wilt the arugula.

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6. What herbs can I add to enhance flavor?

Fresh mint, basil, or dill pair wonderfully with the lemony base and give the salad a herby lift.

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7. Is it gluten-free?

Traditional couscous is made from wheat, so it’s not gluten-free. Substitute with quinoa or millet for a gluten-free version.

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8. Can I use bottled lemon juice instead of fresh?

In a pinch, yes—but fresh lemon juice adds a brightness that bottled versions often lack. It’s worth the squeeze!

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Conclusion

The Couscous Arugula Salad brings together simplicity, nutrition, and elegance in one bowl. It’s quick enough for a weeknight dinner yet impressive enough for entertaining guests. With its zesty dressing, tender couscous, and crisp greens, it satisfies without weighing you down. Whether served on its own or paired with your favorite protein, this salad is a refreshing staple you’ll come back to again and again.

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