If you tried my last recipe you probably are sated. This fresh salad was just the thing Griffin and I needed to squeeze in some more vegetables to our weekly dinners.
I love this salad because it's quick to whip up and straight to the point. No funny business here. I was inspired by, yes you guessed it, the Just Married cookbook. My recipe has a slightly different twist by opting for pistachios instead of hazelnuts. Feel free to make this your own too!
Just cook your couscous according to the packaging. (I got mine from Trader Joes and it was ready in 5 minutes). Toss it with everything else in a big beautiful bowl and add some avocado for a delightful and filling meal.
Arugula, Beet, and Couscous Salad
Ingredients:
1 Lemon
Olive Oil
Salt and pepper
White balsamic vinegar
1 cup CousCous
Baby Arugula
Parsley
3-4 cooked beets (I got mine from Lidl!)
2 oz Feta cheese (about half of a square container)
1 cup Pistachios (or nut of your choice)
Instructions:
Cook Couscous according to packaging. Let cool before adding to a bowl.
Place approximately 3-4 cups of arugula in a salad bowl.
Chop about 3 tablespoons of parsley and add to bowl.
Slice your beets however your heart desires and add to the bowl.
Add the feta to the bowl.
Add chopped pistachios (or your nut of choosing)
Toss salad with 2 tablespoons of olive oil, juice of a lemon, 1 teaspoon of white balsamic vinegar, and salt and pepper to taste.
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