Lemon Couscous Salad With Arugula Scallions And Di... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Mom had too much arugula in the garden and it needed expressing. Found this recipe on the Mariquita Farm page and it sound perfect for an upcoming family birthday BBQ. Ingredients:
2 1/4 cups water |
a 10-ounce box couscous (about 1 1/2 cups) |
1/2 teaspoon salt |
3 tablespoons fresh lemon juice, or to taste |
1/4 cup olive oil |
1 bunch arugula, leaves washed thoroughly, spun dry, and shredded fine (about 2 cups) |
3 large scallions, sliced thin |
3 tablespoons finely chopped fresh dill, or to taste |
Directions:
1. In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes.
2. Fluff couscous with a fork and transfer to a bowl.
3. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely.
4. Stir in arugula, scallions, and dill and chill for 2 hours or overnight.
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