The Washington Post

Couscous Salad With Summer Fruit and Arugula

Couscous Salad With Summer Fruit and Arugula 10.000

Deb Lindsey for The Washington Post

Jun 6, 2016

This refreshing, crowd-friendly warm-weather salad is a favorite lunch or light supper dish among the chefs who work for General Paul Selva, the vice chairman of the Joint Chiefs of Staff. The ingredients can be changed to whatever is in season at the moment, and the combination of fresh fruit, spicy arugula and salty feta creates unexpected layers of flavor in a seemingly simple dish.

Serve on its own or with grilled chicken or salmon.

Make Ahead: The vinaigrette can be refrigerated for up to 2 weeks. You'll have plenty of leftover balsamic glaze, which also can be refrigerated for up to 2 weeks; try it on grilled vegetables and grilled-fruit desserts with ice cream.


Servings:
10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 servings; makes about 20 cups

Ingredients
  • For the vinaigrette
  • 3/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 heaping tablespoon Dijon mustard
  • 1 small clove garlic, minced
  • Salt
  • Freshly ground black pepper
  • For the balsamic glaze
  • 1 cup balsamic vinegar
  • 1/2 cup sugar
  • 
For the salad
  • 5 cups no-salt-added vegetable broth (may substitute chicken broth)
  • 4 cups dried Israeli (pearled) couscous
  • Olive oil (optional)
  • 5 ounces baby arugula (6 cups)
  • 1 scant pint fresh raspberries (2 cups)
  • 1 scant pint fresh blackberries (2 cups)
  • 1 scant pint fresh blueberries (2 cups)
  • 2 cups halved cherry tomatoes
  • 2 cups diced seedless cucumber (from 1 English cucumber)
  • 2 cups crumbled feta cheese

Directions

For the vinaigrette: Whisk together the oil, vinegar, Dijon mustard and garlic in a medium bowl until emulsified. Season lightly with salt and pepper. The yield is a generous 1 cup.

For the balsamic glaze: Pour the vinegar into a small saucepan over low heat, then stir in the sugar until it has dissolved. Cook for about 20 minutes, stirring occasionally, until reduced by half to form a thick and syrupy glaze. Let cool to room temperature. The yield is a generous 1/2 cup; you’ll need 2 tablespoons for this recipe; the rest can be refrigerated for up to 2 weeks.

For the salad: Bring the broth to a boil in a large pot over medium-high heat. Stir in the pearled couscous, then reduce the heat to low, cover and cook for 8 to 10 minutes or until the liquid is absorbed. Stir well and allow to cool to room temperature; keep stirring every so often as it cools. You can add a little oil if the couscous starts to stick together.

Once the couscous has cooled, transfer it to a very large serving bowl. Add the arugula, all the berries, the cherry tomatoes, cucumber, feta and vinaigrette; toss gently until evenly coated and incorporated.

Drizzle the 2 tablespoons of balsamic glaze over the top. Serve right away.

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Recipe Source

From U.S. Air Force Tech. Sgt. Jennifer Medeiros.

Tested by Kristen Hartke.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 520


% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 7g 35%

Cholesterol: 25mg 8%

Sodium: 350mg 15%

Total Carbohydrates: 66g 22%

Dietary Fiber: 5g 20%

Sugar: 12g

Protein: 13g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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