Cherry Couscous & Arugula Salad With Balsamic Vinaigrette (plus A Giveaway!)
This vibrant and refreshing salad is a delightful fusion of flavors and textures. The nutty whole wheat couscous provides a hearty base, while the juicy cherries and crunchy celery add bursts of sweetness and freshness. Tossed in a tangy vinaigrette, this salad is finished with creamy goat cheese and toasted nuts for a satisfying crunch in every bite. Perfect for a light lunch or a colorful side dish, this salad is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- ¾ cup whole wheat couscous
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- Several twists of freshly ground black pepper
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey or maple syrup or agave nectar
- Generous amount freshly ground black pepper
- ⅛ teaspoon salt
- 4 big handfuls arugula
- ½ pound cherries (about 2 big handfuls), pitted, halved and quartered
- 2 stalks celery, chopped
- 3 ounces goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)
- ⅓ cup shelled pistachios or almonds (choose slivered or sliced almonds and you can skip the chopping step)
Instructions
- To make the couscous: Bring 3/4 cup water to boil in a small saucepan. Once it’s boiling, remove the pan from heat and pour in the couscous, olive oil, sea salt and a few twists of freshly ground black pepper. Stir, cover and let rest for 5 minutes. Remove the lid, fluff the couscous with a fork and set it aside for later.
- To make the dressing: Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
- To toast the nuts: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant, about 3 to 6 minutes. Remove from heat and use a chef’s knife to chop the nuts into small pieces.
- To compose the salad: In a large serving bowl, combine the arugula, sliced cherries, chopped celery, crumbled goat cheese and chopped nuts. Drizzle with enough vinaigrette to lightly coat the greens (you might only need half of the dressing) and toss to combine. Serve immediately.
Cook Time
5M
Prep Time
PT20M
Yield
4
Nutrition
- Calories: 496 calories
- Sugar Content: 15.1 g
- Sodium Content: 388 mg
- Fat Content: 31 g
- Saturated Fat Content: 6.5 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 45.7 g
- Fiber Content: 5.1 g
- Protein Content: 11.9 g
- Cholesterol Content: 9.8 mg
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