This lemon arugula couscous salad is crave-worthy. Once you make it, you’ll be wanting to make it again and again. The base is couscous, and I particularly love using pearl. It cooks quickly and gives the salad enough substance to stand on the plate by itself. Top with a few fresh ingredients including arugula, lemon, cherry tomatoes, and mint! Make it with me!
What You’ll Need to Make Lemon Arugula Couscous Salad
- 1 Tablespoon butter
- 1/2 cup chopped shallots
- 1 1/2 cups pearl couscous
- 1 3/4 cups chicken broth
- 1/2 teaspoon salt
- 2 tablespoons freshly chopped parsley
- zest of 1/2 lemon
- 16 ounce can garbanzo beans
- 2 cups arugula
- 1 red bell pepper
- 2 cubes cooked diced chicken
- 1 cup cherry tomatoes, halved
- A few fresh mint leaves
- 1 lemon juiced
- 1 Tablespoon olive oil
What is Pearl Couscous
Are you familiar with Israeli (pearl) couscous? It’s larger than traditional couscous, it’s round, and it cooks up quickly to a wonderfully chewy consistency.
You can buy pearl Israeli couscous at Trader Joe’s!
I wanted to make a copycat of their premade pasta salad kit. If you don’t feel like making this recipe from scratch, you can basically buy this salad in a box ready to eat from TJ!
If you can’t find couscous, you could sub orzo pasta in this recipe for the same effect! Or any other small pasta noodle.
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram or Pinterest! I love to see what you’ve been cooking. It always makes my day!
LIKE THIS RECIPE AND WANT TO SAVE IT FOR LATER? PIN IT TO PINTEREST HERE!
Lemon Arugula Couscous Salad
This lemon arugula couscous salad is crave-worthy. Once you make it, you’ll be wanting to make it again and again.
Ingredients
- 1 Tablespoon butter
- 1/2 cup chopped shallots
- 1 1/2 cups pearl couscous
- 1 3/4 cups chicken broth
- 1/2 teaspoon salt
- 2 tablespoons freshly chopped parsley
- zest of 1/2 lemon
- 16 ounce can garbanzo beans
- 2 cups arugula
- 1 red bell pepper
- 2 cubes cooked diced chicken
- 1 cup cherry tomatoes, halved
- A few fresh mint leaves
- 1 lemon juiced
- 1 Tablespoon olive oil
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the shallots and saute until golden. Add couscous and stir often until the couscous browns slightly. Add the broth and the salt, and bring to a boil. Reduce the heat to low, cover, and simmer until the liquid is absorbed and couscous is tender (about 10 minutes or so). Remove the pan from heat and stir in parsley, and lemon zest.
- Add the cooked couscous to a large bowl and add all the remaining ingredients. Top with fresh lemon juice and olive oil and toss to coat. Eat right away or portion into 4-6 containers and save for lunches in the fridge.
