Summer Couscous Salad

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 35 minutes

Ingrédients

1/2 c. extra-virgin olive oil

2 tbsp. finely chopped fresh parsley

2 tbsp. fresh lemon juice

1 tbsp. honey

2 tsp. Dijon mustard

Pinch of crushed red pepper flakes

Kosher salt

Freshly ground black pepper

1 1/4 c. water

1 c. couscous

3/4 tsp. kosher salt

2 c. arugula

1/4 c. coarsely chopped fresh parsley

2 Persian cucumbers, halved lengthwise, sliced into half-moons

1 avocado, cubed

1 c. cherry tomatoes, halved

1 c. fresh or frozen thawed corn kernels

3/4 c. crumbled feta

Instructions

Dressing

In a medium bowl, whisk oil, parsley, lemon juice, honey, mustard, and red pepper flakes; season with salt and black pepper.

Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

Salad

In a medium pot over medium-high heat, bring water to a boil. Add couscous and salt. Stir, cover, and remove from heat. Let steam for 5 minutes. Fluff with a fork, then transfer to a large bowl.

Add arugula and parsley and stir to combine. Add cucumbers, avocado, tomatoes, corn, and feta. Add dressing and toss to combine. Serve at room temperature.

Make Ahead: Salad (without avocado and dressing) can be made 1 day ahead. Store in an airtight container and refrigerate. Wait to add avocado and dressing until ready to serve.

Nutrition

• Calories: 425
• Lipides Totaux: 28 g
• Lipides Saturés: 6 g
• Acides Gras Trans: 0 g
• Cholestérol: 17 mg
• Sodium: 587 mg
• Glucides Totaux: 33 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 5 g
• Protéines: 9 g