What To Know
- This delectable dish combines the nutty flavor of Israeli couscous with the peppery zest of arugula, creating a symphony of textures and flavors that will tantalize your taste buds.
- Israeli couscous is a whole-grain food that is high in fiber, protein, and vitamins.
- Leftover Israeli couscous arugula salad can be stored in an airtight container in the refrigerator for up to 3 days.
Embark on a culinary adventure with our tantalizing Israeli couscous arugula recipe. This delectable dish combines the nutty flavor of Israeli couscous with the peppery zest of arugula, creating a symphony of textures and flavors that will tantalize your taste buds.
Ingredients
- 1 cup Israeli couscous
- 2 cups vegetable broth or water
- 1 cup chopped fresh arugula
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Cook the Israeli Couscous: In a medium saucepan, combine the Israeli couscous and vegetable broth or water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the couscous is tender. Drain any excess liquid.
2. Prepare the Vegetables: While the couscous is cooking, chop the arugula, red onion, parsley, and mint.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and black pepper.
4. Combine the Ingredients: In a large bowl, combine the cooked Israeli couscous, chopped vegetables, and prepared dressing. Toss to coat evenly.
5. Serve and Enjoy: Serve the Israeli couscous arugula salad warm or at room temperature. Garnish with additional fresh arugula or parsley, if desired.
The Perfect Side Dish
This Israeli couscous arugula recipe is the perfect side dish to accompany grilled meats, poultry, or fish. Its vibrant colors and refreshing flavors will add a touch of elegance and freshness to any meal.
Variations and Substitutions
- Add Dried Fruit: For a touch of sweetness, add 1/4 cup of dried cranberries or raisins to the salad.
- Use Different Greens: If arugula is not your preference, substitute it with spinach, kale, or baby lettuce.
- Add Feta Cheese: Sprinkle some crumbled feta cheese on top for a tangy and creamy addition.
- Make it a Main Course: Add grilled chicken, shrimp, or chickpeas to turn this side dish into a satisfying main course.
Nutritional Benefits
Israeli couscous is a whole-grain food that is high in fiber, protein, and vitamins. Arugula is a leafy green vegetable that is packed with antioxidants, vitamins, and minerals. This recipe is a great way to incorporate these healthy ingredients into your diet.
Tips for Success
- Use a good quality olive oil: The olive oil you use will have a significant impact on the flavor of the salad. Choose a high-quality extra-virgin olive oil.
- Don’t overcook the couscous: The couscous should be tender but not mushy. It will continue to cook slightly after it is removed from the heat.
- Season to taste: Add more lemon juice, salt, or pepper to taste, as desired.
FAQ
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare this salad up to 2 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before serving.
Q: How do I store leftovers?
A: Leftover Israeli couscous arugula salad can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I use other grains instead of Israeli couscous?
A: Yes, you can use quinoa, bulgur, or farro instead of Israeli couscous. Adjust the cooking time accordingly.
