Surprisingly good. I fluffed the couscous with a fork, added the oil, lemon juice and pepper in the saucepan then dumped it out on top of the arugula (which I chopped a bit) allowing the warm couscous to slightly wilt the arugula. Tossed it with some salt and dried herbs and then used that as a base for the Moroccan-style Lamb dish pictured above. The combination was really delicious. Adding this meal to our regular rotation for sure.
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.
Yield: Serves 4 (serving size: about 1/2 cup)
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Amount per serving
- Calories: 186
- Fat: 7g
- Saturated fat: 1g
- Sodium: 154mg
- 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.
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