Arugula Couscous Salad with Feta Recipe

Introduction

This Arugula Couscous Salad with Feta is a fresh and vibrant dish perfect for a light lunch or a flavorful side. Combining tender pearl couscous with peppery arugula, crisp cucumber, and tangy feta, it’s brightened by a zesty lemon vinaigrette that brings everything together beautifully.

Ingredients

• 1 ½ cups dried pearl couscous (about 3 cups cooked)
• 3 ounces baby arugula or tender salad greens (about 4 cups)
• Half of a hothouse (seedless) cucumber, chopped
• 2 ounces feta cheese, crumbled (about ½ cup)
• 2 tablespoons fresh lemon juice (about ½ large lemon)
• 4 tablespoons extra virgin olive oil
• ½ teaspoon honey or maple syrup
• 1 tablespoon minced preserved lemon (optional)
• 1 teaspoon dried basil or a handful chopped fresh basil leaves (optional)
• Sea salt and fresh ground black pepper, to taste

Instructions

1. Step 1: Bring a medium saucepan of salted water to a boil. Add the pearl couscous and cook until tender, about 8 to 10 minutes. Drain well and transfer to a large bowl.
2. Step 2: While the couscous cooks, whisk together the lemon juice, olive oil, honey, preserved lemon (if using), and basil until the dressing is thick and well blended. Season with sea salt and fresh ground black pepper to taste.
3. Step 3: Toss the warm couscous with the lemon vinaigrette, then set aside for 5 minutes, stirring occasionally, so the flavors meld and the couscous cools slightly.
4. Step 4: Add the arugula, chopped cucumber, and crumbled feta to the dressed couscous. Toss everything gently but thoroughly to combine, then serve immediately.

Tips & Variations

• For a nuttier flavor, try toasting the dry couscous in a pan for a few minutes before boiling.
• If you don’t have preserved lemon, adding a bit of lemon zest can brighten the dressing similarly.
• Swap arugula for spinach or mixed greens if you prefer a milder salad.
• Add toasted pine nuts or slivered almonds for a satisfying crunch.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Because the arugula can wilt, it’s best to add fresh greens if serving later. Reheat the couscous portion lightly if preferred, but serve the salad mostly chilled or at room temperature for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of pearl couscous?

Yes, regular couscous works, but the texture will be finer and less chewy. Adjust cooking time accordingly to avoid overcooking.

Is this salad suitable for meal prep?

It is, but keep the arugula separate until serving to prevent wilting. Assemble the salad shortly before eating for the freshest taste and texture.

Arugula Couscous Salad with Feta Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

A fresh and vibrant Arugula Couscous Salad with creamy feta cheese, tender pearl couscous, crisp cucumber, and a zesty lemon vinaigrette. This quick and easy salad combines peppery arugula and bright flavors, making it a perfect light lunch or side dish.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 1 ½ cups dried pearl couscous (about 3 cups cooked)
• 3 ounces baby arugula or tender salad greens (about 4 cups)
• Half of a hothouse (seedless) cucumber, chopped
• 2 ounces feta cheese, crumbled (about ½ cup)

For the Dressing

• 2 tablespoons fresh lemon juice (about ½ large lemon)
• 4 tablespoons extra virgin olive oil
• ½ teaspoon honey or maple syrup
• 1 tablespoon minced preserved lemon (optional)
• 1 teaspoon dried basil or a handful chopped fresh basil leaves (optional)
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Cook the Couscous: Bring a medium saucepan of salted water to a boil. Add the pearl couscous and cook until tender, about 8 to 10 minutes. Drain the couscous thoroughly and transfer it to a large bowl.
2. Prepare the Dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, honey (or maple syrup), minced preserved lemon if using, and dried or fresh basil until the mixture looks thick and well blended. Season generously with sea salt and freshly ground black pepper to taste.
3. Toss Couscous with Dressing: Pour the lemon vinaigrette over the cooked couscous and toss gently to combine. Let this mixture sit for about 5 minutes, stirring occasionally, to allow the couscous to cool slightly and absorb the dressing’s flavors.
4. Assemble Salad: Add the baby arugula, chopped cucumber, and crumbled feta cheese to the couscous mixture. Toss everything together gently but thoroughly to evenly distribute the ingredients.
5. Serve: Serve the salad immediately for a fresh, flavorful dish or chill briefly before serving if preferred.

Notes

• Pearl couscous is preferred for its slightly chewy texture; regular couscous can be used but will have a finer texture.
• Preserved lemon adds a bright, tangy depth—optional but recommended if available.
• This salad pairs well with grilled proteins or can be served as a light vegetarian main course.
• For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
• Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.

Keywords: arugula salad, couscous salad, feta cheese, lemon vinaigrette, Mediterranean salad, healthy salad, easy salad recipe