Summertime Cherry, Couscous, and Arugula Salad
Serves 2
Adapted from Cookies and Kate
For Couscous:
¾ cups (135 grams) couscous
2 tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoon ground black pepper
For Dressing:
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey or maple syrup
⅛ teaspoon salt
⅛ teaspoon black pepper
For Salad:
4 big handfuls arugula
½ pound (250 grams) fresh cherries, pitted, halved and quartered
2 stalks celery, chopped
3 ounces (85 grams) goat cheese, crumbled
⅓ cup slivered almonds
For Couscous:
Heat a medium pot over medium-high heat, add ¾ cup water, and bring to boil. Once it’s boiling, remove the pan from heat and pour in the couscous, olive oil, sea salt and black pepper and stir to combine.
Cover and let rest for 5 minutes. Remove the lid, fluff the couscous with a fork, and set aside.
For Dressing:
In a small bowl, whisk all of the dressing ingredients together until emulsified.
For Salad:
In two bistro bowl, divide the arugula, sliced cherries, chopped celery, crumbled goat cheese and chopped nuts. Drizzle with half the dressing over each plate.
Enjoy!