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Pearled Couscous Salad with Lemon-Garlic Dressing

Pearled couscous, arugula, carrots, chopped prunes, and walnuts combine with a tangy dressing. Enjoy as a side salad or main dish!
Course Salad, Side Dish
Cuisine American
Keyword Couscous Salad, Israeli Couscous
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings 4 servings
Calories 582kcal
Author Cara Harbstreet

Ingredients

  • 3/4 cup pearled couscous uncooked
  • 1 1/2 cups water
  • 2 tbsp salted butter
  • 2 1/2 cups arugula
  • 1 cups grated carrots
  • 3/4 cup chopped prunes
  • 3/4 cup chopped walnuts

Lemon-Garlic Dressing

  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic finely minced
  • 1/2 tbsp dijon mustard
  • 1/2 tbsp white wine vinegar
  • 1/2 tbsp honey
  • 1/4 tsp dried oregano
  • 1/4 tsp MSG
  • 1/8 tsp salt

Instructions

For the Lemon-Garlic Dressing

  • Measure and add all ingredients to a small container. Whisk together to combine, then set aside until ready to serve. Note that there will be some separation, so either cover and shake well, or whisk again before serving.

For the Couscous Salad

  • Heat a skillet or pan over medium to medium-high heat. Once the pan is heated, add the butter and allow to melt. Once melted, add the uncooked couscous.
  • Stir frequently to avoid scorching the couscous. Toast for two to three minutes or until some pieces become darker. Pour in the water and bring to a low simmer. Cover and cook for about 10 minutes, or until all liquid is absorbed. Remove from heat.
  • Meanwhile, prepare the other ingredients by chopping the prunes and walnuts.
  • Once the couscous has cooled to room temperature, add all salad ingredients to a mixing bowl and fold together to combine. Once well-mixed, drizzle with the Lemon-Garlic Dressing and mix again. Serve immediately.

Notes

The couscous may be cooked ahead of time and stored in the refrigerator until ready to prep this recipe.
To speed up the cooling process, you can spread the cooked couscous on a baking sheet in a thin layer to help the heat dissipate faster. 

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 56g | Protein: 9g | Fat: 39g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 179mg | Potassium: 559mg | Fiber: 7g | Sugar: 17g | Vitamin A: 6081IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 2mg