I've never recreated someone's recipe SO fast in my life. Meredith Hayden from Wishbone Kitchen made a Lemon Arugula Orzo Salad so I recreated it into my Lemon Arugula Couscous Salad with some extra ingredients and nutrients.
Here's the thing - not every recipe I make is going to be inherently balanced with all the macronutrients that your body needs. Why? Because that's not fun. I want you to be able to look at a variety of ingredients and recipes and be able to pair them with other foods. This way you add more flavor and diversity to your diet. So with this Lemon Arugula Couscous Salad, I encourage you to add some grilled salmon, sautéed shrimp, or even baked chicken breast for a source of protein. It's the perfect salad to prep for the week and add to different kinds of meals. None of the ingredients will go bad and it will most likely taste better with time since it's sitting in a delicious lemon-y dressing. It's mess-free to be able to take on the go as well.
I added cucumber, mint, parsley, and capers to the recipe along with some fresh parmigiano reggiano. You can choose to add or subtract ingredients! Instead of the parmigiano you can use feta crumbles. You can add some Castelvetrano olives or even some bright cherry tomatoes. This salad is so versatile, as Meredith said, so give it a try. It's a great one to also add to a dinner you're hosting since it's quick and easy to make. Let's get to it!
Yields: 2
Portion size: 1 bowl
Prep time: 15 minutes
Total time: 20 minutes
This recipe is vegetarian. Can be easily dairy free if you opt out of cheese.
Ingredients:
1 ½ cup cooked couscous
2 handfuls arugula, finely chopped
2 cucumber, finely diced
1 tbsp finely chopped fresh mint
¼ cup finely chopped fresh parsley
2 tbsp capers
2 tbsp extra virgin olive oil
Salt and black pepper to taste
Zest of 1 lemon
Juice of 1 lemon
Fresh parmigiano reggiano to your liking
Instructions:
1.Prep couscous: cook couscous according to box recipe. If it's not available, grab a small saucepan and add in 1 tbsp of olive oil in on medium heat. Add in the couscous. Allow it to brown for 5 minutes. Add in 1 ¾ cup boiling water. Cover and allow couscous to soak water up 12-15 minutes. Set aside and allow to fluff. Add to a mixing bowl. (If you're not eating it now, allow the couscous to cool to room temp, cover, and allow to cool in fridge if you'd like a cold salad instead).
2. Prep greens: add the arugula, cucumber, mint, parsley, and capers to the mixing bowl.
3. Prep dressing: add olive oil, zest and juice of lemon into a small bowl. Add salt and black pepper to taste. Mix well and pour onto the salad.
4. Serve: add parmesan (or other cheese) to your liking. Mix well. Serve!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
xoxo,
Jasmin D the RD
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