For a recipe for two, this kind of salad is especially useful because it does not feel like a giant side dish pretending to be dinner. The couscous makes it filling enough for a smaller meal, the feta covers some of the protein needs, while the arugula and strawberries keep it from feeling too heavy. That contrast is what makes it so appealing: a little grain, a little fruit, a little crunch, a little sharpness from the greens and feta, and a very easy sense of balance. You do not need a huge platter for this salad to make an impression.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pearl couscous – other grains are of course an option. What I like about the pearl couscous is the large.
- Strawberries
- Arugula
- French Feta cheese – I used French Feta. I like it over the Greek or Bulgarian Feta in this salad, simply because it is less sharp and less salty. I am a big believer of different flavors and textures in a salad, but ingredients should not compete for the attention of your taste buds at the same time. The French Feta is the least briny and salty of the three, but you still know you’re eating Feta.
- Dressing – olive oil, white wine vinegar, honey, Dijon mustard, salt & pepper.
- Poppy seeds
How to Make Couscous Arugula Strawberry Salad
- Step 1 – Cook the couscous according to the directions on the packaging and completely cool.
- Step 2 – Wash the arugula and the strawberries. Hull the strawberries and quarter them. Crumble the feta cheese.
- Step 3 – Mix white wine vinegar, honey, mustard and oil and whisk them into a dressing. Add salt and pepper and poppy seeds and mix again.
- Transfer all ingredients into a bowl, add the dressing and mix to coat.
Ways to Serve Couscous Arugula Strawberry Salad
Couscous Arugula Strawberry Salad for Two is bright, practical, and full of warm-weather energy.
This salad is great for lunch, or an appetizer or even as a light main dish. Soon we’ll be resorting to comfort food again, let’s hang on to light and summer-like dishes just a little longer.
Couscous Arugula Strawberry Salad
Pin Recipe FacebookIngredients
- 1/2 cup pearl couscous
- 1 cups strawberries
- 2 ounces arugula
- 3.5 ounces feta cheese
- 1 tablespoon white wine vinegar
- 1/2 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon Dijon mustard
- salt and pepper
- 1 teaspoon poppy seeds
Instructions
- Cook the couscous according to the directions on the packaging and completely cool.
- Wash the arugula and the strawberries.
- Hull the strawberries and quarter them.
- Crumble the feta cheese.
- Mix white wine vinegar, honey, mustard and oil and whisk them into a dressing. Add salt and pepper and poppy seeds and mix again.
- Add all ingredients into a bowl, add the dressing and mix to coat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.