Couscous Arugula Salad

This delicious Couscous Arugula Salad is infused with white balsamic-soaked raisins, crisp arugula, and sauteed garlic mushrooms. It’s such a light and healthy salad!

Let’s get started!

Servings: 8

– 8 oz Israeli couscous uncooked – 4 tbsp olive oil – 1 garlic clove 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

TOTAL Time: 30 Min


White Scribbled Underline

Soak the raisins.


In a large saucepan, add the lemon juice, vanilla, cornstarch, sugars, cinnamon, and water, and then whisk.

Saute the mushrooms.


Cook the mushrooms in a skillet with hot oil. Then add in the garlic and white vinegar. Sauté for another 2 minutes.

Cook the couscous.


Cook the couscous according to the package directions and then drain out the water.

Assemble the salad.


In a large bowl, combine the couscous, raisins, green onion, sautéed mushrooms, olive oil, and white balsamic vinegar. Now you can toss in the fresh arugula, and season with salt and pepper to taste.