Warm Lemony Couscous Salad

Light, refreshing, and quick. This couscous salad is a great summer recipe perfect for busy weeknights and great for meal prepping.

VegetarianNut Free

2

Servings

15 Mins

Prep Time

10 Mins

Cook Time

Prep

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Deseed and Dice the Jalapeño

Remove the stem, seeds, and white ribs of the jalapeños and cut them into small dice. Place into the pan.

  • Jalapeño(diced small)½
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Measure and Add the Couscous, Stock and Seasoning

Mix until well combined.

  • Couscous(original)½ cup
  • Chicken Stock(or vegetable stock)1 cup
  • Kosher Salt1 tsp.
  • Lemon Zest1 tsp.
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Cooking Steps

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1. Cook the Couscous

Preheat the pan to 225°F/ 107°C (low) and without stirring, cook the couscous for 7 minutes.

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2. Season and Combine the Base for the Salad

While the couscous continue to cooks, combine the ingredientes in a bowl and set aside.

  • Arugula2 cups
  • Cherry Tomatoes(halved)½ cup
  • Extra Virgin Olive Oil2 Tbsps.
  • Kosher Salt1 tsp.
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3. Remove the Couscous

Turn the heat off and transfer the couscous to a large plate, flatten out and allow to cool at room temperature for 5 minutes.

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4. Finish the Salad and Serve as Desired

Add the cooled couscous to the bowl with the arugula and tomatoes and season with the lemon juice and salt to taste if needed.

  • Lemon Juice3 Tbsps.
  • Kosher Saltas needed
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