IE 11 is not supported. For an optimal experience visit our site on another browser.

Israeli Couscous with Arugula, Tomatoand Feta

Servings:
Servings: 4 to 6
RATE THIS RECIPE
(0)

Ingredients

  • 1 1/2 cup israeli couscous
  • 1 teaspoon kosher salt
  • 3 cup water
  • 33/100 cup lemon juice
  • 33/100 cup olive oil
  • 4 cup scallions
  • 1 bunch arugula
  • 1 pint grape tomatoes
  • 1/4 pound feta cheese
  • 1/4 cup parsley
  • 1/4 cup black pepper

Preparation

Baking Directions:

In a stockpot, bring the couscous, 1/2 teaspoon of the salt and the water to a boil.

  Turn the heat down to low.

Cover and cook for 8 minutes, or until most of the water is absorbed.

  When the couscous is cooked, drain it in a colander and rinse it with cool water.

Set it aside.

Pour the lemon juice into a large bowl.

Drizzle in the olive oil and whisk, adding the scallions and the remaining 1/2 teaspoon of salt.

Just before serving, add the arugula, tomatoes, feta cheese and parsley to the couscous.

Toss with the olive oil-lemon juice dressing.

Season with pepper and serve.

Recipe Tags