This is nothing less than a refreshing staple in my house. Although you may gravitate towards this salad during the warmer months, I’m here to tell you it is just as good in the cooler months paired with a hot cup of soup or with some warm roasted veggies on top.
I only want to inspire this couscous recipe as a foundation to so many more meals and variations of your liking. Take a peak in your fridge and look to see what else you can add to it. You will be surprised by the versatility!
Cook couscous and allow to cool. Mix separately the remaining ingredients aside from the arugula, or other leafy green of your choice. Add couscous once it has chilled or at room temperature (otherwise it will cook your herbs). You are now ready to do what you please with this delicious couscous. I like to add it to a bed or arugula as the crunch and bitterness of the arugula compliments the herbs well. This salad can work well as the main course, side salad, or in a wrap.
What else can you add to this colorful beauty?
Toasted pine nuts, Cooked beets, Feta cheese or other cheese crumbles, Asparagus, Avocado, Egg or protein of choice, Olives, Sun dried tomatoes, Lemon juice, Pesto
If you are meal planning, you might leave the dressing (oil, vinegar) off until you are ready to serve to help keep the herbs fresh. Perhaps just add a squeeze of lemon if it is going to sit.