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

daneanp's Review

ACinNYC
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.

knitprincesse's Review

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

wjc500's Review

daneanp
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.

portland's Review

portland
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.

ACinNYC's Review

wjc500
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...