Cherry Couscous & Arugula Salad with Balsamic Vinaigrette from Cookie + Kate
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To make the dressing: Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
To make the couscous: Bring ¾ cup water to boil in a small saucepan. Once it's boiling, remove the pan from heat and pour in the couscous, olive oil, sea salt and a few twists of freshly ground black pepper. Stir, cover and let rest for 5 minutes. Remove the lid, fluff the couscous with a fork and set it aside for later.