Couscous Salad With Summer Fruit and Arugula

• porce: 10
• aktivní čas: 1 hour + cooling time

Ingredience

For the vinaigrette

3/4 cup olive oil

1/3 cup red wine vinegar

Generous 1 tablespoon Dijon mustard

1 small garlic clove, minced or finely grated

Fine salt

Freshly ground black pepper

For the balsamic glaze

1 cup balsamic vinegar

1/2 cup granulated sugar

For the salad

5 cups no-salt-added vegetable broth

4 cups pearl couscous

Olive oil (optional)

5 cups (5 ounces) baby arugula

1 pint fresh raspberries (2 cups)

1 pint fresh blackberries (2 cups)

1 pint fresh blueberries (2 cups)

2 cups halved cherry tomatoes

2 cups diced seedless cucumber (from 1 English cucumber)

2 cups crumbled feta cheese

Pokyny

Step 1

Make the vinaigrette: Whisk together the oil, vinegar, Dijon mustard and garlic in a medium bowl until emulsified. Season lightly with salt and pepper. You should have a generous 1 cup.

Step 2

Make the balsamic glaze: Pour the vinegar into a small saucepan over low heat, then stir in the sugar until it dissolves. Cook for about 20 minutes, stirring occasionally, until reduced by half to form a thick and syrupy glaze. Let cool completely. You should have a generous 1/2 cup; you’ll need 2 tablespoons for this recipe, and the rest can be refrigerated until needed (see Storage).

Step 3

Make the salad: Bring the broth to a boil in a large pot over medium-high heat. Stir in the couscous, then reduce the heat to low, cover and cook for 8 to 10 minutes or until the liquid is absorbed. Stir well, and let the couscous cool completely, stirring occasionally as it cools. You can add a little oil if the couscous starts to stick together.

Step 4

Transfer the cooled couscous to a very large serving bowl. Add the arugula, berries, tomatoes, cucumber, feta and vinaigrette, and toss gently until evenly coated.

Step 5

Drizzle the 2 tablespoons of balsamic glaze over the top. Serve right away.

Poznámky

Serve on its own, or with grilled chicken or salmon.

Make ahead: The vinaigrette can be prepared up to 1 week in advance.

Storage: Leftover balsamic glaze can be refrigerated for up to 1 week. Use the latter on on grilled vegetables and grilled-fruit desserts with ice cream.

Substitutions

Baby arugula >> baby spinach, baby kale, or spring mix.

Berries >> stone fruit.

Feta cheese >> ricotta salata.

Vegan? >> Use nondairy cheese, or omit it.

Cherry tomatoes >> grape tomatoes.

Pearl couscous >> fregola (toasted Sardinian couscous).

Vegetable broth >> chicken broth or water.

Red wine vinegar >> balsamic vinegar.

Dijon mustard >> other kinds of mustard.

Granulated sugar >> other kinds of sugar.