Lunch - Dinner
Fresh Arugula and Couscous Salad
Couscous and hard-boiled eggs add substance to this fresh salad for a light meal that’s satisfying, too. Whip it up for an easy lunch or dinner.
Yields 4 SERVINGS
Prep + Chill Time
20mins
Cook Time
15mins
Total Time
35mins
Did You Know that eggs help us absorb more of the nutrients in veggies when we eat them together? It's a win/win/win!
Ingredients
- 1½ cups water
- 1 cup pearl couscous
- 4 cups baby arugula
- 1 cup English cucumber, chopped
- ½ cup crumbled feta
- 4 hard boiled Dakota Layers eggs, peeled and chopped
- 3 Tbsp. fresh lemon juice
- ¼ cup olive oil
- 2 tsp. honey
- 1/4 cup. fresh basil, chiffonade
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
- Bring water to a boil in a saucepan. Add couscous and reduce heat to simmer. Cover and cook until tender, about 15 minutes. Drain off any remaining water.
- In a serving bowl, toss together couscous, arugula, cucumber, feta and eggs.
- In a small bowl, whisk together lemon juice, olive oil, honey, basil, salt and pepper. Drizzle over salad and toss to combine.
- Serve. Refrigerate leftovers up to 3 days.
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