Israeli couscous combined with sautéed balsamic mushrooms, golden raisins, and fresh arugula, makes the perfect spring/summer salad. Although couscous is technically pasta, this salad is not heavy at all. The fresh arugula and white balsamic vinegar gives it such a fresh and vibrant flavor. I like to make this salad a few hours before serving so the couscous has more time to soak up flavor, but if you can’t wait a few hours, I don’t blame you. It’s too good to wait for!

 

couscous and arugula saladIngredients:

8 oz Israeli couscous, uncooked
4 tbsp olive oil
1 garlic cloves, minced
1/4 cup green onion, chopped
8 oz baby bella mushrooms, sliced
2 cups arugula
4 tbsp white balsamic vinegar, divided
1/3 cup golden raisins
1/4 tsp salt
1/4 tsp black pepper

Instructions:

1. Soak the raisins in hot water for 30 minutes.

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2. Sauté the mushrooms until they soften. Then add the minced garlic and 2 tbsp white vinegar. Sauté for another 2 minutes.

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3. Cook the couscous according to the package and drain out the water.

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4. In a large bowl, combine couscous, raisins, green onion, sautéed mushrooms, 4 tbsp olive oil, and 2 tbsp white balsamic vinegar.

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5. Then add salt, pepper, and arugula. Toss to combine. Serve chilled.

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Couscous and Arugula Salad
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 8 oz Israeli couscous, uncooked
  • 4 tbsp olive oil
  • 1 garlic cloves, minced
  • ¼ cup green onion, chopped
  • 8 oz baby bella mushrooms, sliced
  • 2 cups arugula
  • 4 tbsp white balsamic vinegar, divided
  • ⅓ cup golden raisins
  • ¼ tsp salt
  • ¼ tsp black pepper
Instructions
  1. Soak the raisins in hot water for 30 minutes.
  2. Sauté the mushrooms until they soften. Then add the minced garlic and 2 tbsp white vinegar. Sauté for another 2 minutes.
  3. Cook the couscous according to the package and drain out the water.
  4. In a large bowl, combine couscous, raisins, green onion, sautéed mushrooms, 4 tbsp olive oil, and 2 tbsp white balsamic vinegar.
  5. Then add salt, pepper, and arugula. Toss to combine. Serve chilled.