Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
Simple ingredients such as arugula, lemon juice, olive oil, and black pepper elevate the flavor of ordinary couscous in our Couscous-Arugula Salad.
Serves 4 (serving size: about 1/2 cup)
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1 cup water
3/4 cup uncooked couscous
1/4 teaspoon salt
2 cups arugula
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon freshly ground black pepper
Bring water to a boil in a medium saucepan. Stir in uncooked couscous and salt. Remove from heat; cover and let stand 10 minutes. Fluff couscous with a fork. Stir in arugula, olive oil, lemon juice, and black pepper.
Fat 7 g
Satfat 1 g
Sodium 154 mg