Lemon Couscous Salad With Arugula Scallions and Dill
From otterpond 16 years ago
- 20 minutes to make
- Serves 10
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 shopping list
- a 10-ounce box couscous (about 1 1/2 cups) shopping list
- 1/2 teaspoon salt shopping list
- 3 tablespoons fresh lemon juice, or to taste shopping list
- 1/4 cup olive oil shopping list
- 1 bunch arugula, leaves washed thoroughly, spun dry, and shredded fine (about 2 cups) shopping list
- 3 large scallions, sliced thin shopping list
- 3 tablespoons finely chopped fresh dill, or to taste shopping list
How to make it
- 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.
- Fluff couscous with a fork and transfer to a bowl.
- Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely.
- Stir in arugula, scallions, and dill and chill for 2 hours or overnight.
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