The tangy flavor of arugula makes it a bold addition to a salad. This tender green pairs especially well with our lemon and herb vinaigrette. The crunchy veggies and pistachios make this salad perfect for any occasion.
Serves: 4
Prep time: 20 minutes
Ingredients
- 1 cup pearl couscous
- 2 cups chicken broth
- 5 ounce package of pre-washed arugula
- 1 medium cucumber, seeded and chopped
- 1/2 cup sugar snap peas, chopped
- 1/4 cup shelled pistachios
- Shaved Parmesan
Dressing
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoon mayonnaise
- 6 tablespoons olive oil
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1 tablespoon chives, chopped
Directions
Cook couscous according to package directions. Use chicken or vegetable broth in place of water for added flavor. Cool.
To make the dressing, whisk together the lemon juice and mayonnaise in a small bowl. Slowly whisk in the oil. Fold in the parsley and chives and season with salt and pepper.
In a large bowl combine the dressing, cucumber, sugar snaps, arugula, and couscous; mix well.
Add pistachios and shaved Parmesan cheese. Serve immediately.
Recipe and image from GE
