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Cherry Couscous & Arugula Salad with Balsamic Vinaigrette
from Cookie + Kate

Name: Cherry Couscous & Arugula Salad with Balsamic Vinaigrette
Prep time: 20M
Cook time: 5M
Total time: 25M
Ingredients: ¾ cup whole wheat couscous; 2 tablespoons olive oil; ¼ teaspoon sea salt; Several twists of freshly ground black pepper; ¼ cup olive oil; 2 tablespoons lemon juice; 2 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 2 teaspoons honey or maple syrup or agave nectar; Generous amount freshly ground black pepper; ⅛ teaspoon salt; 4 big handfuls arugula; ½ pound cherries (about 2 big handfuls), pitted, halved and quartered; 2 stalks celery, chopped; 3 ounces goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese); ⅓ cup shelled pistachios or almonds (choose slivered or sliced almonds and you can skip the chopping step)

Ingredients

You need 16 Ingredients

⅓ cup shelled pistachios or almonds (choose slivered or sliced almonds and you can skip the chopping step)

3 ounces goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)

2 stalks celery, chopped

½ pound cherries (about 2 big handfuls), pitted, halved and quartered

4 big handfuls arugula

⅛ teaspoon salt

Generous amount freshly ground black pepper

2 teaspoons honey or maple syrup or agave nectar

2 teaspoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons lemon juice

¼ cup olive oil

Several twists of freshly ground black pepper

¼ teaspoon sea salt

2 tablespoons olive oil

¾ cup whole wheat couscous

Steps

Showing 2 out of 4 Steps

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.

View the remaining steps at
Cookie + Kate