Arugula Couscous Salad with Feta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
