Whole Wheat Couscous with Arugula and Fresh Herbs


Prep Time

15 minutes

Prep Notes

Couscous cooks quickly by pouring some boiling water over it and letting it sit for 15 minutes or so which makes this salad go together in a snap.

You can use either cilntro or fresh basil for the herb.  I prefer basil but I have had it with cilantro and that was good too. 

Making a whole-grain/veggie salad at the beginning of the week, set's you up for a week long of healthy lunches.  Just add a piece of fruit and voila!


Yields

4-6 servings (5 cups)

Ingredients

1-cup whole-wheat couscous

1 cup boiling water

½ tsp sea salt

1 cup either fresh cilantro or basil

¼ cup Italian parsley, packed

2T. fresh dill

1/3-cup olive oil

3 garlic cloves, slices

½ tsp sea salt

1 ½ cups baby arugula

½ cup pistachios, roughly chopped

3 green onions, thinly sliced

½ cup crumbled feta

Juice of half a lemon

Directions

  1. In a bowl, combine couscous with boiling water and salt.  Set aside to cool (15-20 minutes)
  2. In a food processor or blender puree herbs, olive oil, garlic and salt until well blended.
  3. Fluff cooled couscous with a fork and fold in herbed mixture.
  4. Squeeze fresh lemon juice over mixture. 
  5. Fold in  baby arugula, pistachios,green onions and feta.

Notes

I visit the Mill City Farmer's market every summer weekend when we are in town.  There is always a healthy food demo showcasing whatever foods are in season.  This recipe came from The Wedge Co-op in Minneapolis.  It's a great place to get ideas on what to do with all the produce you bought at the market.

The good news is this is not only delicious, but super healthy too!

Credit

The Wedge Co-op