Couscous Arugula Salad

This delicious Couscous Arugula Salad is infused with white balsamic soaked raisins, crisp arugula, and sauteed garlic mushrooms. Light, healthy, and yummy!

Course Salad

Cuisine American

Prep Time 30

Total Time 30

Servings

Calories 202.96kcal

Author Dina

Ingredients

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

US Customary - Metric

Instructions

Soak the raisins in hot water for 30 minutes. This will help soften them up so they can better absorb the rest of the salad ingredients
Now, sauté the sliced mushrooms until they soften. Then add the minced garlic and 2 tbsp white balsamic vinegar. Sauté for another 2 minutes.
Cook the couscous according to the package and drain out the water. Careful not to overcook it.
In a large bowl, combine couscous, raisins, chopped green onion, sautéed mushrooms, 4 tbsp olive oil, and 2 tbsp white balsamic vinegar.
Then add salt, pepper, and arugula. Toss to combine. Serve chilled.

Notes

Soak the raisins- Let the raisins sit in hot water for about 30 minutes so they become plump and absorb more of the salad ingredient flavors.

Don't overcook the couscous- Make sure to keep a close eye on it when it's cooking. overcooked couscous will become mushy.

Don't use the red balsamic vinegar- I know that the red type is more commonly used, but it has a very different taste so stick with the white version.

Serve chilled- Like all salad recipes, this one tastes the best when it's nice and cold. It makes it refreshing as well.

Nutrition