Servings:
Servings: 4 to 6
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.