Cherry Couscous & Arugula Salad with Balsamic Vinaigrette

Ingredients

Couscous

•  
  ¾ cup whole wheat couscous
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• Several twists of freshly ground black pepper

Balsamic vinaigrette (this makes extra)

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons honey or maple syrup or agave nectar
• Generous amount freshly ground black pepper
• ⅛ teaspoon salt

Salad

• 4 big handfuls arugula
• ½ pound cherries (about 2 big handfuls), pitted, halved and quartered
• 2 stalks celery, chopped
• 3 ounces goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)
• ⅓ cup shelled pistachios or almonds (choose slivered or sliced almonds and you can skip the chopping step)

Directions

1. To make the couscous: Bring ¾ cup water to boil in a small saucepan. Once it’s boiling, remove the pan from heat and pour in the couscous, olive oil, sea salt and a few twists of freshly ground black pepper. Stir, cover and let rest for 5 minutes. Remove the lid, fluff the couscous with a fork and set it aside for later.
2. To make the dressing: Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
3. To toast the nuts: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant, about 3 to 6 minutes. Remove from heat and use a chef’s knife to chop the nuts into small pieces.
4. To compose the salad: In a large serving bowl, combine the arugula, sliced cherries, chopped celery, crumbled goat cheese and chopped nuts. Drizzle with enough vinaigrette to lightly coat the greens (you might only need half of the dressing) and toss to combine. Serve immediately.

Recipe By: cookieandkate.com

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