This delightful salad offers all the fresh produce you’ll find in a Summer garden– from the juicy berries to the spicy arugula and cherry tomatoes– all enhanced with salty vegan feta and topped with a sweet syrupy balsamic glaze for the perfect finishing touch. Â
It’s not only healthy, but incredibly delicious. In fact, my 33-year old son, who has never in his life asked for a recipe, asked me for this one– that tells you something! Â
Enjoy it as a light dinner or main course lunch. Either way, it’s the perfect way to enjoy all the goodness that Summer has to offer! Â
Fruit & Arugula Couscous Salad
This fabulous salad offers layers of flavor, from the juicy Summer fruits to the spicy arugula and salty vegan feta. The sweet balsamic glaze adds the perfect finishing touch. It's easy to prepare and super healthy-- great for lunch or a light dinner!
Servings 5
Ingredients
- VINAIGRETTE
- 1/3 cup extra virgin olive oil
- 2 1/2 tbsp red wine vinegar (or any wine vinegar)
- 1/2 tbsp Dijon mustard
- 1 small clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- SALAD
- 2 1/2 cups veggie stock Recommend Kitchen Basics Unsalted Vegetable Stock-- see Notes to order
- 2 cups dried Israeli (pearled) couscous See Notes to order
- olive oil (optional)
- 3 cups baby arugula
- 3 cups mixed berries- raspberries, blackberries, blueberries
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber-- remove seeds cut in half lengthwise and scoop out seeds with spoon
- 1 cup crumbled vegan feta Recommend Violife- see Notes to order
- BALSAMIC GLAZE
- 1/2 cup balsamic vinegar You will have leftovers of the glaze. See notes to order.
- 1/4 cup sugar
Instructions
- Prepare the vinaigrette: Whisk together all vinaigrette ingredients in a small/med bowl. Set aside.
- Prepare the balsamic glaze: Heat the vinegar in a small saucepan over low heat, add the sugar and stir until dissolved. Continue to cook over low heat for 15-20 minutes, stirring occasionally, until reduced by almost half. Will form a thick and syrupy glaze. Cool to room temperature.
- Prepare the salad: Bring the stock to boil in a medium pot over med-high heat. Stir in pearled couscous, then reduce to low, cover and cook for about 8 minutes until liquid is absorbed. Fluff with a fork and bring to room temperature. If it clumps while it cools, sti in a bit of olive oil to keep the pieces from sticking together.
- To finish: Transfer cooled couscous to a large serving bowl. Add the arugula, berries, tomatoes, cucumber, feta and last the vinaigrette-- stir until everything is coated and all mixed together.
- To serve: Drizzle the top with a few tablespoons of balsamic glaze. Enjoy!
Notes
ORDER MANY OF THE INGREDIENTS HERE:
VIOLIFE Feta - remarkably close to dairy feta cheese-- you won't miss the dairy at all! Click here: https://amzn.to/3PagYss
Pearled Couscous:Â Buy here:Â https://amzn.to/3yQqITm
Kitchen Basic Unsalted Veggie Stock:Â Buy here:Â https://amzn.to/3NTXS8M
Balsamic Vinegar:Â Buy here;Â https://amzn.to/3uAy4b1