It’s funny how specific recipes sneak their way into your weekly rotation. This arugula and couscous salad has done just that. We make it for dinner, eat the leftovers for lunch, and have served it to friends more times than I can count. This arugula salad is simple, fast, and tastes like it came from a fancy restaurant. For more ways to use arugula, see our white bean salad or this fennel and arugula salad. For another salad with couscous, see our easy couscous salad!
Key Ingredients
Arugula: I find it slightly bitter with a peppery bite, so I love it with lemon. Younger arugula tends to be milder, so I usually go for the smaller, young green leaves. If you’re not a fan, substitute it with your favorite tender greens like spinach, bok choy, or baby kale. Couscous: For this recipe, I prefer pearl couscous (also known as Israeli couscous) because it looks like tiny pearls and cooks up like pasta in about 10 minutes in boiling salted water. If you don’t have pearl couscous on hand, regular couscous or your favorite grain or small pasta shapes like quinoa, farro, or orzo will work, too. I also love using pearl couscous in my couscous salad with tomatoes! Cucumber: Seedless cucumbers, like hothouse or Persian cucumbers, are my go-to for salads, but you can definitely use regular peeled garden cucumbers with most of the seeds removed. Feta Cheese: I’m a big fan of briny feta cheese, but if you prefer something different, creamy goat cheese, cotija cheese, or shaved Parmigiano-Reggiano are great substitutes. Easy Lemon Vinaigrette: This lemon dressing is my favorite for fresh salads because it perfectly complements the peppery arugula and briny feta! You’ll need lemon juice, olive oil, honey or maple syrup, basil, salt, and pepper. For an extra boost of lemon flavor, consider adding minced preserved lemon (store-bought or homemade!). I’m currently working on a preserved lemon recipe to share, but in the meantime, you can use my lemon confit, which is equally delicious.
How to Make Arugula Couscous Salad
The real trick to this arugula salad is assembling it. Make the lemon vinaigrette while your couscous cooks (which takes 10 minutes). Then, toss it with the vinaigrette while the couscous is still warm. The warm couscous will soak up all the delicious flavors of the dressing, which makes the salad taste incredible (I use the same trick for potato salad). After letting the couscous cool a bit, add the remaining salad ingredients and toss well. I love this easy salad by itself or on the side to lemon baked chicken breasts, my Mom’s lemon dill baked salmon, and our turkey burgers! 3 ounces baby arugula or tender salad greens, about 4 cups Half of a hothouse (seedless) cucumber, chopped 2 ounces feta cheese, crumbled, about 1/2 cup 4 tablespoon extra virgin olive oil 1/2 teaspoon honey or maple syrup 1 tablespoon minced preserved lemon, optional 1 teaspoon dried basil or a handful chopped fresh basil leaves, optional Sea salt and fresh ground black pepper 2Meanwhile, make the lemon vinaigrette. Whisk lemon juice, olive oil, honey, preserved lemon, and basil until it looks thick and blended. Season to taste with salt and fresh ground black pepper (we add a generous pinch of each). 3Toss the cooked and drained couscous with the dressing, then set aside for 5 minutes, stirring occasionally, until cooled slightly. Finish the salad by adding the arugula, cucumbers, and feta. Toss well, then serve.
