Couscous Salad Recipe

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 give it such a fresh and vibrant flavor. I like to make this couscous salad a few hours before serving so the couscous has more time to soak up the flavor, but if you can’t wait a few hours, I don’t blame you. It’s too good to wait for!

Ingredients:

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

How to make couscous salad

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.

5 from 1 vote

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Couscous Salad Recipe

Prep Time

30 mins

Total Time

30 mins

 

Servings: 6

Author: Dina from SimplyHomeCooked.com

Ingredients

• 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.
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.