From the kitchen
Arugula
Couscous Salad.
A flexible salad made to taste, with peppery arugula, couscous, dried cranberries, Parmesan, and capers.
Ingredients
Salad
- Arugula
- Regular couscous (not pearl)
- Craisins or dried cranberries
- Shaved Parmesan
- Capers
- Salt and pepper
Optional protein
- Chicken, steak, or shrimp
Dressing
- Lemon juice
- Red wine vinegar
- Olive oil
- Sugar
- Garlic
- Dijon mustard
Method
- 01Cook the couscous according to the packet directions, then fluff it.
- 02Whisk the lemon juice, red wine vinegar, olive oil, sugar, garlic, and Dijon mustard together to taste.
- 03Combine the couscous with the arugula, Craisins or dried cranberries, capers, and shaved Parmesan.
- 04Toss with the dressing and season with salt and pepper.
- 05Add cooked chicken, steak, or shrimp if desired, then serve.
The proportions are flexible. Taste as you go and adjust the dressing and mix-ins to suit your table.