Couscous Salad Recipe
This delicious couscous salad recipe is infused with white balsamic soaked raisins, crisp arugula, and sauteed garlic mushrooms. Light, healthy, and yummy!
Soak the raisins
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
Saute the mushrooms
Now, sauté the sliced mushrooms until they soften. Then add the minced garlic and 2 tbsp white balsamic vinegar. Sauté for another 2 minutes.
Boil the couscous
Cook the couscous according to the package and drain out the water. Careful not to overcook it.
Combine everything together
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.
Can I make this couscous salad ahead of time?
Yes! You can even make it the night before. It will actually taste even better the next day.
How to store couscous salad
Keep the salad in a bowl covered with plastic wrap in the fridge for up to 5 days. Or you can store it in an airtight container.
Calories: 202.96kcal | Carbohydrates: 29.91g | Protein: 4.79g | Fat: 7.28g | Saturated Fat: 1.02g | Sodium: 81.84mg | Potassium: 255.17mg | Fiber: 1.99g | Sugar: 5.44g | Vitamin A: 149.81IU | Vitamin C: 1.65mg | Calcium: 27.52mg | Iron: 0.74mg