As I tossed the ingredients together, the vibrant colors and enticing aromas of my Arugula Couscous Salad with Feta filled my kitchen. This delicious dish marries the peppery bite of arugula with the comforting texture of pearl couscous, all brought to life with a zesty lemon vinaigrette. Not only is it a breeze to whip up—perfect for those busy weeknights—but it also shines as a crowd-pleaser for summer gatherings. Whether served as a light meal or a refreshing side, this salad brings a taste of the Mediterranean right to your table. Curious how such a simple recipe can elevate your dining experience? Let’s dive into the details and discover why this salad deserves a spot in your regular rotation! Why is this salad a must-try? Freshness is the star here! The combination of vibrant arugula and crisp cucumbers creates a refreshing bite that’s hard to resist. Versatility shines through as you can easily adapt the ingredients to suit your taste—swap in quinoa for a gluten-free twist or add roasted veggies for extra heartiness. Quick and easy preparation means you can whip this salad up in no time, making it a fantastic choice for busy weeknights or impromptu gatherings. Plus, when served alongside grilled chicken or fish, it makes a delightful and light meal option, reminiscent of Mediterranean days. For more delicious salads, check out my Feta Avocado Salad or Cucumber Caprese Salad. This Arugula Couscous Salad with Feta is sure to become a favorite! Arugula Couscous Salad with Feta Ingredients For the Couscous • Dried Pearl Couscous – Provides structure and serves as the main carbohydrate base. Note: Can be substituted with quinoa or pasta for a gluten-free option. For the Salad • Baby Arugula – Adds a peppery flavor and lightness to the salad. Note: Can substitute with other mild salad greens for a different taste. • Seedless Cucumber – Contributes crunch and freshness. Note: Use any crisp cucumber; hothouse is preferred for its mild flavor. • Feta Cheese – Adds a creamy, salty element. Note: This can be swapped with goat cheese for a unique twist. For the Vinaigrette • Fresh Lemon Juice – Enhances flavor depth with acidity. Note: About half a large lemon yields the needed juice, brightening the dish. • Extra Virgin Olive Oil – Provides richness and helps combine the vinaigrette. Note: Opt for high-quality oil for the best flavor. • Honey or Maple Syrup – Adds a hint of sweetness to balance acidity. Note: Adjust sweetness according to taste preferences. • Minced Preserved Lemon (optional) – Adds a unique, tangy flavor. Note: Fresh lemon zest can be a substitute if preserved is unavailable. • Dried Basil or Fresh Basil Leaves (optional) – Adds an aromatic note. Note: Use fresh if available for a stronger flavor. • Sea Salt and Black Pepper – Essential for seasoning. Note: Adjust to taste for the perfect finish. This Arugula Couscous Salad with Feta is not just a delight for your taste buds; it also brings vibrant colors and health benefits to your table, making it a perfect addition to your summer dining experiences! Step‑by‑Step Instructions for Arugula Couscous Salad with Feta Step 1: Cook Couscous In a medium saucepan, bring about 2 cups of salted water to a vigorous boil over medium-high heat. Stir in 1 cup of dried pearl couscous and reduce the heat to medium-low. Allow it to cook for 8-10 minutes, or until the couscous is tender and has absorbed most of the water. Drain any excess liquid, then transfer the couscous into a large mixing bowl. Step 2: Make Vinaigrette In a separate bowl, whisk together ¼ cup of fresh lemon juice, ½ cup of extra virgin olive oil, and 1 tablespoon of honey until well combined. If using, mix in 1 tablespoon of minced preserved lemon and a handful of chopped fresh or dried basil. Season the vinaigrette with sea salt and black pepper to taste, ensuring it’s smooth and thick for maximum flavor integration. Step 3: Combine While the couscous is still warm, pour the prepared vinaigrette over it in the mixing bowl. Gently toss the ingredients together to ensure each grain of couscous is coated in the dressing. Allow the salad to sit for about 5 minutes, giving the couscous time to absorb all those vibrant flavors from the vinaigrette. Step 4: Finish Salad Add 2 cups of baby arugula, 1 diced seedless cucumber, and ½ cup of crumbled feta cheese to the bowl with the couscous. Carefully toss all the ingredients together until well combined, making sure not to crush the feta cheese. The result should be a colorful medley that looks as good as it tastes, ready to be served. Arugula Couscous Salad with Feta Variations Get ready to elevate your salad experience with these exciting twists that cater to your taste preferences! Spinach Substitute: Replace baby arugula with spinach for a milder flavor that still delivers leafy goodness. Add Roasted Veggies: Toss in roasted vegetables like zucchini or bell peppers for a heartier salad bursting with flavor. Chickpea Boost: Mix in canned chickpeas for an extra protein punch that makes this salad even more satisfying. Nutty Crunch: Incorporate toasted pine nuts or walnuts to enhance texture with a delightful crunch, adding layers to every bite. Different Cheese: Swap feta for creamy goat cheese for a tangy twist that pairs beautifully with the lemon vinaigrette. Citrus Zing: Add segments of fresh orange or grapefruit for a fruity burst that elevates the zesty profile of the dish. Herb Blend: Try fresh dill or cilantro instead of basil to introduce an unexpected aromatic complexity to your salad. Heat It Up: Add diced jalapeños or a dash of red pepper flakes for those who enjoy a spicy kick in their dishes! No matter how you choose to customize, your Arugula Couscous Salad with Feta will shine on your table. For more inspiration, consider pairing it with my vibrant Feta Cranberry Rigatoni Salad or a refreshing Cucumber Caprese Salad. Let your culinary creativity run wild! Helpful Tricks for Arugula Couscous Salad Warm Couscous: Ensure the couscous is still warm when mixing it with the dressing for optimal flavor absorption. Fresh Ingredients: Use fresh arugula and cucumbers for the best taste; preservatives can dull the vibrant flavors of this Arugula Couscous Salad with Feta. Taste and Adjust: Before serving, taste the salad and adjust seasoning or sweetness to your preference; it can elevate the overall dish. Chill for Flavor: For a refreshing twist, let the salad chill in the fridge for about an hour before serving; this enhances the flavors beautifully. Customize it: Feel free to add roasted vegetables or nuts to make it your own; the salad’s versatility shines with your favorite ingredients! What to Serve with Arugula Couscous Salad with Feta Create the perfect summer meal by pairing refreshing sides and delicious drinks with this vibrant salad. Grilled Chicken: Juicy, herb-marinated chicken complements the salad’s fresh flavors, making for a deliciously satisfying meal. Lemon Herb Quinoa: This fluffy, lemon-infused dish adds a nutty flavor that enhances the citrus notes of the salad without overpowering it. Roasted Vegetables: Choose a medley of seasonal vegetables to roast; their caramelized sweetness will contrast beautifully with the salad’s peppery arugula. Pita Bread with Hummus: Crispy pita dippers and creamy hummus offer a fantastic textural contrast, perfect for balanced snacking alongside the salad. Fruity White Wine: A chilled Sauvignon Blanc or Pinot Grigio brings a refreshing acidity that pairs wonderfully with both the salad and grilled meats. Chocolate Mousse: To finish on a sweet note, serve a light and airy chocolate mousse; it contrasts nicely with the salad’s savory components while still feeling decadent. How to Store and Freeze Arugula Couscous Salad with Feta Fridge: Store in an airtight container for up to 3 days. The flavors meld beautifully, making it even tastier the next day. Freezer: This salad is best enjoyed fresh, but if you must freeze it, omit the feta and arugula before freezing. It can last up to 2 months. Reheating: If you’ve frozen it, thaw in the fridge overnight and gently warm it in the microwave. For best results, reintroduce the feta and arugula after reheating. Serving Cold: This Arugula Couscous Salad with Feta is delicious cold, making it a perfect choice for meal prep to enjoy during the week! Make Ahead Options These Arugula Couscous Salad with Feta components are perfect for meal prep, allowing you to save time during busy weeks! You can prepare the couscous and vinaigrette up to 24 hours in advance—just cook the couscous, let it cool, and store it in an airtight container in the refrigerator. Make the vinaigrette and keep it separate to maintain freshness. When you’re ready to serve, simply combine the couscous with the vinaigrette and let it sit for a few minutes to absorb flavors before adding the arugula, cucumber, and feta. This way, you’ll enjoy a delicious salad that tastes just as fresh, with no hassle on your busy weeknights! Arugula Couscous Salad with Feta Recipe FAQs How do I choose ripe ingredients for the salad? Absolutely! For the best salad experience, look for baby arugula with bright green leaves, avoiding any yellowing or wilting. Choose a seedless cucumber that feels firm and has smooth skin; if it has dark spots all over, it may be past its prime. When selecting feta, look for creamy blocks or crumbles with a rich, salty aroma. This ensures vibrant flavors and a satisfying texture in your Arugula Couscous Salad with Feta! How long can I store the salad in the fridge? You can store the salad in an airtight container in the refrigerator for up to 3 days. I often find that the flavors meld beautifully overnight, making it even tastier the next day. Just remember to give it a gentle toss before serving, as separator is normal after sitting. Can I freeze Arugula Couscous Salad with Feta? While the best taste comes from enjoying it fresh, you can freeze the salad by omitting the feta and arugula. Place the couscous mixture in an airtight container and it can last up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat gently in the microwave. Add fresh feta and arugula just before serving to maintain their delightful textures and flavors. What should I do if my vinaigrette doesn’t thicken? Very! If your vinaigrette isn’t thickening, you might not be whisking it long enough or your olive oil may not be fresh. The key step is to whisk together equal parts lemon juice and olive oil vigorously until the mixture emulsifies. If it’s still liquid after that, try adding a touch more honey or maple syrup; it will help emulsify and thicken the dressing while adding a lovely sweetness to your salad. Are there any dietary considerations I should be aware of? Yes! If you’re making this salad for someone with dietary restrictions, consider potential allergies. Feta cheese is made from sheep’s or goat’s milk, which may not be suitable for those with dairy allergies. You can swap it out with dairy-free feta alternatives or simply omit it. Also, those who need a gluten-free option can substitute the pearl couscous with quinoa, ensuring everyone can enjoy your delicious Arugula Couscous Salad with Feta! Arugula Couscous Salad with Feta: A zesty summer delight Indulge in the vibrant and refreshing Arugula Couscous Salad with Feta that combines peppery arugula, creamy feta, and zesty lemon. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 10 minutes minsResting Time 5 minutes minsTotal Time 30 minutes mins Servings: 4 servingsCourse: SaladsCuisine: MediterraneanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Couscous1 cup Dried Pearl Couscous Can be substituted with quinoa or pasta for a gluten-free option.For the Salad2 cups Baby Arugula Can substitute with other mild salad greens.1 large Seedless Cucumber, diced Use any crisp cucumber; hothouse preferred.½ cup Feta Cheese, crumbled Can be swapped with goat cheese.For the Vinaigrette¼ cup Fresh Lemon Juice About half a large lemon yields the needed juice.½ cup Extra Virgin Olive Oil Opt for high-quality oil for the best flavor.1 tablespoon Honey or Maple Syrup Adjust sweetness according to taste.1 tablespoon Minced Preserved Lemon (optional) Fresh lemon zest can substitute.1 tablespoon Dried Basil or Fresh Basil Leaves (optional) Use fresh if available.Sea Salt Adjust to taste.Black Pepper Adjust to taste. Equipment Medium saucepanMixing bowlWhisk Method Step‑by‑Step Instructions for Arugula Couscous Salad with FetaIn a medium saucepan, bring about 2 cups of salted water to a vigorous boil over medium-high heat. Stir in the dried pearl couscous and reduce heat to medium-low. Allow it to cook for 8-10 minutes, or until tender. Drain any excess liquid, then transfer couscous into a large mixing bowl.In a separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, and honey until well combined. If using, mix in the minced preserved lemon and basil. Season the vinaigrette with sea salt and black pepper to taste.While the couscous is still warm, pour the prepared vinaigrette over it in the mixing bowl. Gently toss to ensure each grain is coated. Allow the salad to sit for about 5 minutes.Add baby arugula, diced cucumber, and crumbled feta cheese to the bowl. Carefully toss together until combined, making sure not to crush the feta. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 10mgIron: 8mg NotesThis salad is best enjoyed fresh, but can be stored in an airtight container for up to 3 days in the fridge. The flavors meld beautifully, making it even tastier the next day. Tried this recipe?Let us know how it was!
