That is expensive Couscous and arugula salad is enriched with white balsamic-soaked raisins, crispy arugula and sautéed garlic mushrooms. It’s such an easy and healthy salad!
We like to serve this easy salad alongside our breaded chicken skewers or our easy beef stew recipe.
Table of contents
recipe details
I love this easy to make Arugula Couscous Salad for its delicious flavors. Israeli (pearl) couscous combines with sautéed balsamic mushrooms, golden raisins and fresh arugula to create the perfect spring/summer salad.
- TASTE GOOD: This salad is packed with earthy mushrooms and sweet raisins. The fresh arugula and white balsamic vinegar give it such a fresh and vibrant flavor.
- TEXTURE: This salad is crunchy with tender couscous and mushrooms as well as juicy raisins.
- TIME: This salad takes 30 minutes to prepare.
- EASE: It is very easy to prepare this dish. Just prepare the couscous, sauté the mushrooms and assemble the salad!
what you will need
Ingredient Notes
- couscous– I love pearl couscous because the texture is fantastic.
- Mushrooms- You can use baby bella or white mushrooms for this recipe.
- Arugula- This salad is peppery, flavorful and slightly nutty. It adds great flavor to this salad.
- Green Onion– For a mild onion taste.
- golden raisin These are sweet and juicy and go great with the other ingredients in this salad.
- White Balsamic Vinegar– This gives the dressing a sweet and tangy flavor.
- extra virgin olive oil Light and flavorful, this is the base for the dressing.
- salt and black pepper- Taste good.
Add-Ins and Substitutions
- Replace it with other salad. You can make this couscous and arugula salad with spinach, romaine lettuce, spring lettuce, or any other salad mix.
- Add different types of vegetables. Try this salad with some red peppers, cucumbers, cherry tomatoes or olives.
- do it with cheese- Add some goat cheese, feta cheese, or mozzarella cheese to the salad.
- add protein- Make it more filling by adding Juicy Air Fryer Chicken Breasts, Chickpeas, or Air Fryer Shrimp.
How to Make Couscous Arugula Salad
- Soak raisins. Soak the raisins in boiling water for about half an hour.
- Fry the mushrooms. Fry the mushrooms in a pan with hot oil. Then add the garlic and white vinegar. Fry for another 2 minutes.
- cook couscous. Cook the couscous according to package directions, then drain the water.
Pro tip: If you soak the raisins, they will be juicier. So don’t skip this step.
- Assemble the salad. In a large bowl, combine couscous, raisins, spring onions, sautéed mushrooms, olive oil, and white balsamic vinegar. Now you can add the fresh arugula and season with salt and pepper.
recipe tips
- Soak raisins Let the raisins sit in hot water for about 30 minutes so they plump up and absorb more of the flavor of the salad ingredients.
- Do not overcook the couscous– Keep a close eye on it while cooking. Couscous that is overcooked becomes mushy.
- Don’t use red balsamic vinegar– I know the red variety is used more, but it has a very different taste, so stick with the white variety.
- Serve chilled– Like all salad recipes, this one tastes best cold. It also makes it refreshing.
FAQs
No, you don’t need to rinse couscous because unlike rice, it’s not a grain. It is actually made from semolina flour and resembles pasta.
Depending on who you ask, couscous can be healthy (like a light salad) or less healthy (in a creamy sauce). It contains gluten, so anyone on a gluten-free diet cannot eat couscous.
When cooking Israeli couscous or pearl couscous, you should have a couscous-to-water ratio of 1 1/4 cups of water for every 1 cup of couscous. You can even use chicken stock instead of water for more flavor.
serving suggestions
This couscous and arugula salad is fresh and light, making it perfect to serve with other dishes. Enjoy with proteins, soups and other side dishes.
- Meat: Serve this salad with braised beef ribs (VIDEO), oven-baked chicken skewers, ribeye steak, and air fryer pork chops (VIDEO).
- seafood: Pair it with panko crusted salmon, seared cod with sautéed veggies, Cajun shrimp, or Cajun shrimp.
- soups: Enjoy this couscous and arugula salad with a bowl of potato and leek soup, broccoli cheddar soup, crab soup, or cream of mushroom soup.
- Pages: Pair it with a side dish like these super creamy mashed potatoes, sautéed garlic asparagus, crispy air fryer broccoli, or roasted parmesan potatoes.
Make this recipe ahead of time
Go on: You can prepare the couscous in advance and sauté the mushrooms. Just keep them in the fridge until you’re ready to assemble the salad.
storage: Store this couscous arugula salad in an airtight container and it will stay fresh in the fridge for up to 5 days.
Freeze: Depending on the other ingredients in the salad, it depends on whether you can freeze it or now. Couscous by itself CAN be frozen, but ingredients like arugula DO NOT freeze well.
More delicious salads!
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Full Recipe Guide
Couscous and arugula salad
This delicious couscous and arugula salad is made with white balsamic-soaked raisins, crispy arugula, and sautéed garlic mushrooms. Light, healthy and delicious!
Press Pen rate
Servings: 8th
Calories: 202.96kcal
instructions
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Soak the raisins in hot water for 30 minutes. This will make them softer and better able to absorb the rest of the salad ingredients
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Now fry the sliced mushrooms until they are soft. Then add the chopped garlic and 2 tablespoons white balsamic vinegar. Fry for another 2 minutes.
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Cook the couscous according to package directions and drain the water. Be careful not to overcook it.
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In a large bowl, combine couscous, raisins, chopped green onions, sautéed mushrooms, 4 tablespoons olive oil, and 2 tablespoons white balsamic vinegar.
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Then add salt, pepper and arugula. Mix to combine. Serve chilled.
Remarks
- Soak raisins Let the raisins sit in hot water for about 30 minutes so they plump up and absorb more of the flavor of the salad ingredients.
- Do not overcook the couscous– Keep a close eye on it while cooking. Couscous that is overcooked becomes mushy.
- Don’t use red balsamic vinegar– I know the red variety is used more, but it has a very different taste, so stick with the white variety.
- Serve chilled– Like all salad recipes, this one tastes best cold. It also makes it refreshing.
Nourishment
Calories: 202.96kcal | Carbohydrates: 29.91G | Protein: 4.79G | Fat: 7.28G | Saturated Fatty Acids: 1.02G | Sodium: 81.84mg | Potassium: 255.17mg | Fiber: 1.99G | Sugar: 5.44G | Vitamin A: 149.81IU | Vitamin C: 1.65mg | Calcium: 27.52mg | Iron: 0.74mg
This recipe was originally published on August 14th, 2016. Since then we’ve tweaked it a bit.
Hello, I’m Dina, I’m so glad you stopped by! I think life is too short for bad coffee and boring food. With my easy-to-follow, step-by-step recipes, you’ll be amazed at how quickly a healthy and delicious meal can be prepared. I hope you find something you enjoy!