Light, refreshing, and quick. This couscous salad is a great summer recipe perfect for busy weeknights and great for meal prepping.
Remove the stem, seeds, and white ribs of the jalapeños and cut them into small dice. Place into the pan.
Mix until well combined.
Preheat the pan to 225°F/ 107°C (low) and without stirring, cook the couscous for 7 minutes.
While the couscous continue to cooks, combine the ingredientes in a bowl and set aside.
Turn the heat off and transfer the couscous to a large plate, flatten out and allow to cool at room temperature for 5 minutes.
Add the cooled couscous to the bowl with the arugula and tomatoes and season with the lemon juice and salt to taste if needed.
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