Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
Yield
Serves 4 (serving size: about 1/2 cup)

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

How to Make It

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.

Ratings & Reviews

knitprincesse's Review

ACinNYC
April 04, 2013
Did not like the arugula in this dish. Odd because I usually like arugula.

portland's Review

knitprincesse
July 20, 2012
as the description writes, this is a simple recipe. like the lemon, easy to make. next time will add a few herbs. nice base for something savory.

daneanp's Review

daneanp
June 18, 2013
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.

wjc500's Review

portland
April 02, 2013
I add lemon zest in addition to the lemon juice. I sometimes use vegetable or chicken broth in place of water, depending on the main dish.

ACinNYC's Review

WJC
April 12, 2012
Actually really good. I did add 1/3 cup of pine nuts for crunch and used Near East Brand Garlic & Herb Couscous...