CLICK HERE for a healthy way of Life! Looking for Confetti Arugula and Pearl Couscous Salad recipe? Visit us for more healthy and yummy recipes.
Confetti Arugula and Pearl Couscous Salad Recipe
Number of servings:4 | Total Time:10 minutes
 |
| Confetti Arugula and Pearl Couscous Salad |
Confetti Arugula and Pearl Couscous Salad Ingredients
- 1 (10-ounce) box pearl couscous
- 1 (8-ounce) bag arugula
- ¼ cup pumpkin seeds
- ¼ cup dried cranberries
- ¼ cup sliced roasted red bell peppers
- ¼ cup chopped parsley
Balsamic Dressing
- 2 tablespoons balsamic vinegar
- ¼ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 2 teaspoons Dijon mustard
Confetti Arugula and Pearl Couscous Salad Preparation
- In a small bowl, whisk all the ingredients together. Taste for seasoning. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.
- Cook the couscous according to package instructions. Set aside and let cool.
- In a large bowl, toss the cooled couscous, arugula, pumpkin seeds, cranberries, peppers, and parsley with 2 tablespoons of Balsamic Dressing. Taste and add more dressing, if desired.
- DIY: Roast red bell peppers easily for salads and meals. Preheat the oven to 400°F. Cut 2 large red bell peppers in half. Discard the seeds and white veins inside the peppers. Place the peppers on a baking sheet and liberally drizzle olive oil on each pepper. Sprinkle 1 teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper over the peppers. Roast in the oven for 15 to 20 minutes until tender. Let cool and store in an airtight container for up to 3 days.
