Israeli Couscous Salad with Summer Fruit and Arugula
Celebrate the end of summer with Israeli couscous with summer fruit and arugula. Enjoy this delicious and fresh dish!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at heathercarey.com.
Cooking tools:
- Stove
- Whisk
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 1 tablespoon local honey
- 1 small clove garlic, minced or pressed
- salt
- pepper
- 2 cups whole wheat Israeli couscous
- 3 cups baby arugula
- 1 small bunch fresh basil, sliced
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- 1 cup cherry tomatoes, halved
- 1 small cucumber, peeled, seeded, and diced
- 1/2 cup crumbled Feta (optional)
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