Recipe: Delicious Couscous Rucola Salad

Delicious, fresh and tasty.

Couscous Rucola Salad. Simple ingredients such as arugula, lemon juice, olive oil, and black pepper elevate the flavor of ordinary couscous in our Couscous-Arugula Salad. Drain the couscous and spread it out on a large baking sheet. Israeli (pearl) couscous combined with sautéed balsamic mushrooms, golden raisins, and fresh arugula, makes the perfect spring/summer salad.

Couscous Rucola Salad So, this salad features sweet, ruby red cherries, which I rounded out with spicy arugula and some of my favorite Middle Eastern ingredients, couscous and pistachios. I added celery for some complementary crunch and goat cheese for a creamy component. It's light, filling and very refreshing. You can have Couscous Rucola Salad using 9 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Couscous Rucola Salad

  1. You need 3/4 cup of Couscous.
  2. It's 1 cup of Water.
  3. You need 5 heads of Rucola (aka arugula, aka rocket).
  4. Prepare 12 of Cherry Tomatoes.
  5. You need 2 of Myoga (or sub w/purple onion).
  6. Prepare 50 g of Pine Nuts.
  7. It's 5 tablespoons of Olive Oil.
  8. You need 2 teaspoons of Salt.
  9. You need 1 teaspoon of Fine Black Pepper.

Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried. Transfer the couscous and raisins to a large bowl to cool. A vibrant arugula-and-walnut-pesto and sweet, juicy pear liven up this couscous side—a fun play on the more classic pear and walnut salad.

Couscous Rucola Salad step by step

  1. In saucepan, add water and bring water to a boil..
  2. Add olive oil,.
  3. Salt,.
  4. Black pepper..
  5. Remove from heat and add couscous. Lightly mix so that all of the couscous gets covered in the sauce..
  6. Cover pan and set aside for 5 min. Couscous will absorb all the sauce..
  7. Cut rucola,.
  8. Tomatoes,.
  9. Myoga,.
  10. And mix in large bowl..
  11. Add in the prepared couscous,.
  12. And mix well so that all veggies are covered in couscous..
  13. Add in pine nuts and lightly mix..
  14. Wrap with plastic wrap and chill in fridge for 1 hour and serve. If you like, can be eaten right away without chilling..
  15. Check out video filmed at Cookpad Studio Daikanyama at: https://cookpad.com/recipe/4945819.

We love the contrast of blushing red Anjou with the green pesto, but any ripe pear will work. Stir in the whole wheat couscous, cover the pan, and turn the heat down to a simmer. Cover the pot and remove from heat. Salmon Fillet with Orange Butter and Arugula Couscous Salad. A meal for friends to celebrate.