Why You’ll Love This Recipe
This salad is quick to prepare and packed with contrasting textures and flavors. The peppery bite of arugula pairs beautifully with the soft couscous and tangy feta. It’s versatile, nutritious, and works well for meal prep or gatherings. Plus, it can be served warm or cold, making it perfect for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
couscous
arugula
feta cheese
cherry tomatoes
cucumber
red onion
olive oil
lemon juice
salt
black pepper
Directions
Prepare the couscous according to package instructions, then fluff it with a fork and let it cool slightly.
Wash and dry the arugula, then place it in a large bowl.
Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
Add the cooked couscous, tomatoes, cucumber, and red onion to the bowl with the arugula.
Crumble the feta cheese over the top.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently until everything is well combined.
Taste and adjust seasoning as needed before serving.
Servings and timing
This recipe makes about 4 servings.
Preparation time is approximately 15 minutes, and cooking time for the couscous is about 5 minutes, for a total time of around 20 minutes.
Variations
Add grilled chicken or chickpeas for extra protein.
Mix in olives for a briny, Mediterranean flavor.
Use quinoa instead of couscous for a gluten-free option.
Add fresh herbs like parsley or mint for extra freshness.
Include roasted vegetables such as zucchini or bell peppers for more depth.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 2 days.
If making ahead, consider adding the arugula just before serving to keep it fresh.
Serve cold or at room temperature; reheating is not necessary.
FAQs
Can I make this salad ahead of time?
Yes, but for best texture, add the arugula just before serving.
What type of couscous should I use?
Regular couscous works well, but you can also use whole wheat for added fiber.
Can I make this salad vegan?
Yes, simply omit the feta or use a plant-based alternative.
How do I keep the arugula from wilting?
Add it just before serving and avoid overdressing the salad.
Can I use a different green instead of arugula?
Yes, spinach or mixed greens are great substitutes.
What can I serve with this salad?
It pairs well with grilled meats, fish, or as part of a larger spread.
Can I add nuts or seeds?
Yes, toasted pine nuts or sunflower seeds add great crunch.
Is this salad healthy?
Yes, it’s full of fresh vegetables and balanced flavors.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.
How long does it last in the fridge?
It stays fresh for up to 2 days when properly stored.
Conclusion
Arugula couscous salad with feta is a fresh and flavorful dish that’s easy to prepare and perfect for any occasion. With its bright ingredients and balanced taste, it’s a versatile recipe that you’ll want to make again and again.
PrintArugula Couscous Salad with Feta
Arugula couscous salad with feta is a light and refreshing dish combining fluffy couscous, peppery greens, and tangy cheese for a perfectly balanced bite.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 cup couscous
- 2 cups arugula
- 1/2 cup feta cheese (crumbled)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/4 cup red onion (thinly sliced)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare couscous according to package instructions, then fluff with a fork and let cool slightly.
- Wash and dry arugula, then place in a large bowl.
- Halve cherry tomatoes, dice cucumber, and slice red onion.
- Add couscous, tomatoes, cucumber, and onion to the bowl.
- Crumble feta cheese over the top.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- Pour dressing over the salad and toss gently to combine.
- Taste and adjust seasoning before serving.
Notes
- Add grilled chicken or chickpeas for extra protein.
- Mix in olives for a Mediterranean twist.
- Use quinoa instead of couscous for a gluten-free option.
- Add arugula just before serving if making ahead.
- Store in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
