Arugula & Citrus Couscous Salad

A vibrant salad layering fluffy couscous, peppery arugula, juicy citrus, and tender mozzarella, finished with a light olive oil–balsamic dressing for a fresh, flavorful dish.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

½ cup water

1 cup dry couscous

1½ tablespoons olive oil

1 tablespoon aged balsamic vinegar

4 seasonal citrus fruit (grapefruit, navel oranges, Cara Cara oranges or clementines)

2 ounces fresh mozzarella cheese

4 cups baby arugula leaves

1 tablespoon finely chopped basil

Sea salt, to taste

Freshly cracked pepper, to taste

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Directions

Place water in a small saucepan; bring to boiling. Add couscous. Remove saucepan from heat; cover and let stand for 5 minutes. Cool to room temperature.
For dressing, combine olive oil and vinegar; set aside. Using a sharp knife, cut peel from citrus fruit, making sure to remove the white pith. Slice and section fruit; set aside. Cut mozzarella cheese into ¼-inch slices; tear slices into bite-size pieces.
Toss together arugula, basil, citrus fruit and cheese. Spread couscous in bottom of a large serving bowl. Top with arugula mixture. Drizzle with dressing. Season to taste with salt and pepper.