Name: Make-Ahead Lemon Poppyseed Couscous Arugula Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.333 cup extra virgin olive oil; 2 tablespoons lemon juice; 2 teaspoons honey; 1 tsp dijon mustard; 1 tsp poppy seeds; 1 cup pearl couscous; 1 tbsp olive oil; 1.333 cups hot water; 0.25 tsp sea salt; 2 cups baby arugula; 1 cup red seedless grapes; 2 ribs celery; 0.5 cup dried cranberries

Make-Ahead Lemon Poppyseed Couscous Arugula Salad

Make-Ahead Lemon Poppyseed Couscous Arugula Salad cover

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Make-Ahead Lemon Poppyseed Couscous Arugula Salad

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Ingredients

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Make-Ahead Lemon Poppyseed Couscous Arugula Salad

⅓ cup extra virgin olive oil

2 tablespoons lemon juice

2 teaspoons honey

1 tsp dijon mustard

1 tsp poppy seeds

1 cup pearl couscous

1 tbsp olive oil

1 ⅓ cups hot water

¼ tsp sea salt

2 cups baby arugula

1 cup red seedless grapes

2 ribs celery

½ cup dried cranberries

Instructions

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Instructions

Make the dressing: Add all dressing ingredients to a mason jar or small bowl and shake/stir until well mixed.

Cook the couscous: In a medium saucepan, heat 1 tablespoon olive oil over medium low heat. Add couscous and salt, and toast until lightly browned, stirring frequently, about 5 minutes. Slowly add boiling water and let the couscous come to a boil. Reduce heat to low and cover. Simmer for about 12 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork, then set aside to cool.

Assemble the salad: Once the couscous is cooled, add cooked couscous and remaining salad ingredients to a large bowl. Give the dressing an additional stir or shake, then pour over the salad. Toss until completely mixed. Refrigerate for at least 2 hours prior to serving. Store covered in the fridge for up 3 days.

Nutrition

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Tips & Tricks (5)

Toast Your Couscous First 🔥
Briefly toast the pearl couscous in a dry pan over medium heat for 2-3 minutes before adding hot water to enhance its nutty flavor and prevent mushiness.
Dress While Still Warm ✨
Toss the couscous with the lemon-Dijon vinaigrette while it's still warm so it absorbs the dressing flavors better, resulting in a more flavorful base.
Separate Components Until Serving 🥗
Keep the baby arugula separate from the couscous mixture until just before serving to prevent wilting and maintain its peppery crunch and vibrant color.
Balance Your Sweetness 🍯
Taste and adjust the honey and lemon juice ratio based on your grapes and cranberries—if they're sweeter, reduce honey slightly and increase lemon for better balance.
Chill Strategically for Make-Ahead 🧊
Store the dressed couscous mixture refrigerated for up to 3 days, but add the arugula and extra virgin olive oil drizzle only 15-20 minutes before eating for optimal freshness.