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Couscous Salad with Arugula
From Statesboro Market2Go
<p>A gorgeous salad that uses local vegetables & herbs for fresh flavor! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: acouplecooks.com (Entered by Ariana Giddens)
Serves: 6
Vegetarian!
Ingredients
1 cup
Israeli couscous (aka pearl couscous)
1/4 teaspoon
Garlic powder
3/4 teaspoon
Salt (divided)
1 large
Clove of garlic (minced)
1
Shallot (minced)
1 pint
Cherry tomatoes (sliced)
1/4 cup
Fresh dill (chopped)
3 tablespoons
Fresh mint (chopped)
2 cups
Arugula (preferably baby arugula)
1/2 cup
Crumbled feta cheese
2 tablespoons
Lemon juice (plus the zest of the lemon)
1 tablespoon
Olive oil
1 teaspoon
Olive oil
Black pepper to taste
Step by Step Instructions
- Bring 1 ½ cups water to a boil in a large saucepan. Add the couscous, garlic powder and ½ teaspoon of the kosher salt then reduce the mixture to a simmer. Cover the saucepan and let cook for 8 to 10 minutes.
- Once the couscous has cooked, remove it from the saucepan, place it into a bowl, and mix it with 1 teaspoon of the olive oil. Let sit for 2 to 3 minutes.
- Once the couscous has set, put it into a large bowl with the prepared garlic, shallot, dill, mint, and tomatoes. Add the arugula, feta, lemon juice and zest, the remaining olive oil, salt, and pepper. Mix gently, then serve.