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Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr Photo by: Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr

Couscous-Arugula Salad

Simple ingredients such as arugula, lemon juice, olive oil, and black pepper elevate the flavor of ordinary couscous in our Couscous-Arugula Salad.

Cooking Light DECEMBER 2011

  • Yield: Serves 4 (serving size: about 1/2 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 186
  • Fat: 7g
  • Saturated fat: 1g
  • Sodium: 154mg
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Couscous-Arugula Salad recipe

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