Israeli Couscous and Arugula Salad

Name: Israeli Couscous and Arugula Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters Israeli (curly baby) arugula; 1 hothouse cucumber, seeded and diced; 1 teaspoons Dijon mustard; 118 milliliters dried currants; 355 milliliters Israeli (pearl) couscous; 6 servings Kosher salt; 2 Tbsps fresh lemon juice; 59 milliliters olive oil; 6 servings Freshly cracked black pepper; 1 red bell pepper, seeded and diced; 1 red onion, diced; 0 teaspoons dried red pepper flakes; 1 vine-ripened tomato, diced

Israeli Couscous and Arugul A mixture of israeli arugula, israeli couscous, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Bring a large pot of well-salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center.

Ingredients you will need

Couscous

Drain and allow to cool.

Transfer to a large bowl.

Equipment you will use

Bowl

Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.

Ingredients you will need

Cracked Black Peppercorns