Couscous Salad with Peaches and Arugula
Couscous salad with peaches and arugula perfectly combines the juicy sweetness of peaches, the peppery arugula, and the texture of couscous.
Servings: 6 Servings
Calories: 272kcal
Ingredients
For the Salad
- 1 cup cooked pearl Israeli couscous
- 4 cups baby arugula
- 2 ripe peaches peeled, pitted, and diced
- 0.25 cup pine nuts toasted
- 0.25 cup sliced almonds toasted
- 0.25 cup chopped, fresh mint leaves
For the Dressing
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- sea salt and pepper to taste
Instructions
- Cook couscous according to the package instructions. Set aside to cool.
- Toast the pine nuts and almonds, then set aside to cool. Peel, pit, and dice up two ripe peaches. Set aside.
- Whisk together dressing ingredients until well combined, set aside.
- Place cooled couscous, arugula, mint, and peaches in a large bowl.
- Drizzle dressing over the salad and toss gently to evenly coat salad.
- Just before serving, add the pine nuts and almonds. Toss to combine.
Notes
- This recipe can be used as an appetizer for 6 servings, or as a starter salad with 4 servings.
- Do not hesitate to personalize this recipe. Add your favorite nuts, cheeses (feta would be delicious), or fresh herbs to make it uniquely yours.
- See original post for seasonal variations and couscous substitutions.
Nutrition
Calories: 272kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 286mg | Fiber: 3g | Sugar: 6g | Vitamin A: 560IU | Vitamin C: 5.9mg | Calcium: 54mg | Iron: 1.3mg
