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Pearl Couscous and Arugula Salad Serves 6-8


1 cup dry couscous

1/2 cup apple cider

1 cup water

1 tsp kosher salt

2 bay leaves

1 lemon, juiced

½ cup extra virgin olive oil

½ cup shaved parmesan cheese

½ cup shelled pistachio nuts

5 oz baby arugula, roughly chopped

½ cup of roughly chopped fresh basil leaves

1 ½ cup halved cherry tomatoes

½ cup thinly sliced radishes

Flaky sea salt


Bring the water and apple cider to a boil, in a small sauce pot and add the salt, bay leaves and couscous. Cover, reduce the heat to a simmer for 8-10 minutes, stirring occasionally until the liquid has been absorbed. Fluff with a fork and discard the bay leaves.


In a large bowl, whisk the lemon juice and olive oil together.


Add the couscous to the lemon and olive oil and toss to coat.


Add the arugula leaves, basil, tomatoes, radishes, cheese and nuts. Season with the flaky salt to taste and serve.



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