Couscous Salad With Summer Fruit And Arugula

This refreshing couscous salad combines fluffy grains with sweet summer fruits and fresh herbs, making it a light and vibrant dish perfect for warm days and quick meals.

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Prep Time 20

Total Time 20

Servings 4 servings

Calories 320 kcal

Ingredients

Main ingredients

1 cup couscous the base for your salad’s fluffiness
1 cup boiling water to soak the couscous just right in your cooker
1 cup arugula chopped fresh and peppery
1 cup mixed summer fruit like peaches, nectarines, berries chopped
¼ cup fresh mint chopped for a bright herb note
¼ cup fresh basil chopped, adds that sweet, aromatic touch
2 tablespoons olive oil to bring it all together with a silky finish
1 tablespoon lemon juice for a bit of zing and freshness
to taste salt and pepper seasoning

Instructions

Place your couscous right in a large bowl to prep it for soaking.
Pour boiling water over the couscous, cover it tightly, and let it sit for about 5 minutes to swell perfectly.
Fluff the couscous gently with a fork to separate grains and keep it light.
Toss in chopped arugula, mixed summer fruit, fresh mint, and basil for fresh colors.
Drizzle olive oil and lemon juice over the mix to add flavor layers and brightness.
Season with salt and pepper to taste.
Toss everything gently to coat and combine.
Serve chilled or at room temperature for the best taste.

Notes

This salad stores well in an airtight container in the fridge for 2-3 days. Stir before serving to refresh flavors and fluff couscous. For longer storage, freeze the fruit and couscous mix separately from fresh herbs and arugula.