Apple Couscous Salad

This Apple Couscous Salad combines tender Israeli couscous with sweet, crisp apples, crunchy toasted pecans, and juicy pomegranate seeds. Tossed with a honey-lemon vinaigrette and fresh arugula, it’s a refreshing, colorful side dish ideal for lunch, dinner, or entertaining.

Recipe Information

Total Time:

Yield:

8 side-dish servings

Ingredients

2 tablespoons plus ⅓ cup olive oil, divided

2 cups Israeli couscous

4 cups water

¼ cup honey

1 shallot, finely chopped

2 tablespoons apple cider vinegar

2 tablespoons lemon juice, divided

Salt and pepper, to taste

2 apples, cored and thinly sliced

½ cup chopped pecans, toasted

¼ cup pomegranate seeds

1½ cups fresh arugula

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Directions

In a 2-quart saucepan, heat 2 tablespoons olive oil over medium heat. Add couscous and sauté, stirring constantly for 2 to 3 minutes or until well coated and aromatic. Add water. Bring to boiling; reduce heat. Simmer for 10 to 12 minutes or until tender. Drain and cool.
Meanwhile, for vinaigrette, in a small bowl, whisk together honey, shallot, cider vinegar and 1 tablespoon lemon juice. Gradually add ⅓ cup olive oil while whisking vigorously. Continue whisking until the ingredients have emulsified and thickened. Season to taste. Set aside.
In a large bowl, toss together couscous, apples, pecans and pomegranate seeds. Add vinaigrette; toss well. Just before serving, toss in arugula.