4 A Peppery Bite: Couscous and Arugula Salad

By Jeannette Ordas of Everybody likes Sandwiches

For years I associated arugula as a component in mesclun salad mixes - those easy to eat mixed young salad greens sold in bags or boxes. But now arugula is quite easy to find on its own and that makes me very, very happy.

So when I found myself digging around the vegetable crisper for lunch, I pulled out my trusty box of spicy arugula. Then came the cucumber, some green onions, feathery sprigs of fresh dill and some israeli couscous for bulk. 

Lemon and arugula go so well together, so that formed the base of my vinaigrette, along with some agave to sweeten and garlic for a bit of bite. 

The salad was easy to put together and it was perfect. I was debating adding in some chickpeas or crumbled feta, but it didn't need it. It made the perfect lunch. Though, if you did want to add in some halved cherry tomatoes from your garden for added colour, I wouldn't stop you. 

Couscous and Arugula Salad

1 cup israeli couscous

4 - 6 cups arugula, torn

1/2 english cucumber

3 green onions, sliced

juice of 1 lemon

1/4 cup olive oil

1 clove garlic, minced

1/2 teaspoon dijon mustard

1/2 teaspoon agave syrup

1/2 teaspoon aleppo pepper (or 1/8 teaspoon crushed red chilis)

1/4 teaspoon kosher salt

2 tablespoons fresh dill, chopped fine

Prepare israeli couscous according to package directions. When tender, drain if needed and set aside. 

Cut cucumber in half lengthwise and then scrape out the seeds with a spoon. Slice into thin half moons.

In a large serving bowl, combine arugula, cucumber and green onions and then toss with the warm couscous. 

In a small jar combine the vinaigrette ingredients and pour over salad. I found that I only used about 3/4 of the dressing, but add enough for your taste and then save the leftovers for another use. Sprinkle with the chopped dill and toss well. Serves 4.