This israeli and arugula couscous salad recipe is easy to make, heathy, and delicious. The pearl couscous is hearty and nutty and paired with zesty arugula this salad is a perfect side dish.

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Why You’ll Love This Pearl Couscous Salad

I wish I had a very nostalgic story about this salad to impress upon you just how delicious the combo of arugula and Israeli couscous salad with the sweet and lemony dressing is, especially during these hot summer months.

But the truth is I simply winged it on a night I didn’t have much left in the pantry or the fridge. Sometimes that’s how the best meals come together though, don’t you think?

When you are just tossing things together and hoping something good will come out. When I made it, I instantly loved it and Mau and I polished off a pretty large bowl between us.

I made it again a few nights later, just to make sure it wasn’t a starved, anything tastes good kind of discovery. And friends, I have to report I am truly addicted to all the flavor this pearl couscous salad brings.

Ingredients for this Couscous Salad

Israeli couscous
baby arugula
Persian cucumbers
feta cheese
large lemon
olive oil
agave or honey
dried basil
dried oregano
salt & pepper

What is Pearl Couscous?

I usually buy couscous from Trader Joe. They have two varieties, a whole wheat couscous that’s a very small grain but also works with this salad, and the Israeli couscous or pearl couscous like the one I used this time.

Pearl couscous is made with whole wheat durum flour and is actually considered healthier, and has a mild nutty flavor.

How to Make this Couscous, Arugula and Feta Salad

Prepare the couscous according to package instructions, and set aside.

Next, assemble the dressing ingredients. Add olive oil, lemon juice, agave, dried basil, dried oregano and salt and pepper in a measuring cup and whisk together.

The trick to this salad is to mix the dressing with the couscous only, not the rest of the ingredients.

Toss most of the dressing with the warm couscous and let it cool slightly before adding any other ingredients.

This way the flavors pair together, but don’t overpower each other. The sweet lemony dressing, fluffy couscous and sharp arugula and crisp cucumber. Total mouth explosion of perfectly balanced flavors.

The tangy and peppery arugula with the mild Israeli pearl couscous is a simple, fast and tasty combo. I add cucumbers and sometimes feta. The game changer though is definitely the dressing.

Serve with my favorite quickly grilled chicken.

organic arugula salad with israeli couscous

Couscous Salad with Arugula and Feta Cheese

The sweet lemony dressing, fluffy pearl couscous and sharp arugula and crisp cucumber. Total mouth explosion of perfectly balanced flavors.

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Prep Time 10

Cook Time 10

Servings 2

Ingredients

1 cup pearl couscous
4 cups baby arugula
2 Persian cucumbers, chopped
1/2 cup crumbled feta cheese optional

Dressing Ingredients

1/2 large lemon or 2 tbsp of lemon juice
3 tbsp extra virgin olive oil
1/2 tbsp Agave or honey
1/2 tbsp dried basil
1/2 tbsp dried oregano
salt & pepper to taste

Instructions

Cook the couscous according to the instructions on the box, set aside.
Whisk together all of the dressing ingredients. Contents should have a thick consistency.
Pour the dressing into the couscous pot and gently stir. Let the mixture sit while you assemble the other ingredients.
Add fresh arugula, cucumbers and feta to a bowl, top with the couscous mixture,toss gently and serve.

Israeli Couscous Salad with Arugula and Feta Cheese