Lemon Arugula Couscous Salad! Perfect for picnics, potlucks, and everyday summer gatherings, this vibrant salad shines as a go-to dish that travels beautifully and steals the show at any table.
This delicious Lemon Arugula Couscous Salad bursts with fresh lemon sunshine in every bite. Tender, fluffy couscous is tossed with peppery baby arugula, crisp white onions, and juicy tomatoes, all harmonizing with a lemon-forward dressing that feels light, bright, and refreshingly zingy. Each mouthful delivers a clean citrus glow, balanced by the peppery bite of arugula and the satisfying bite of tender grains.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We thoroughly enjoyed this light and refreshing summer salad, and it quickly became a repeat-worthy favorite around the table. The lemony dressing brightens every forkful, while the arugula adds a peppery kick that wakes up the palate.
If you’re looking for a crowd-pleasing, healthy side (or a satisfying main on a light lunch), you gotta give this one a try!
Tips for Success:
- Flavor Profile: This delicious Lemon Arugula Couscous Sald is full of fresh lemony deliciousness. Tender couscous, chopped baby arugula, white onions and tomatoes are mixed with a delightfully lemon-flavored dressing that is light, bright, and refreshing.
- Amount of Pearl Couscous: The bottom line is to use 3 cups of cooked pearl couscous. We noted that the different brands of pearl couscous are slightly different in sizes which results in a different cooked measurement. The bottom line is that you only want to use 3 cups of cooked couscous. If unsure, boil 2 cups of uncooked couscous and measure out 3 cups. If you have extra, then save for soups and salads. Do not be tempted to place the extra cooked couscous in the salad to avoid a dry salad.
- Maple Syrup: The maple syrup helps balanced the flavors. You can increase or decrease accordingly.
- Sumac: The sumac is optional; however, we loved it with its lemony flavor that perfectly accents the freshness of this salad.
- Baby Arugula: The baby arugula adds a very slight bitter element flavor profile to this delicious salad which is perfectly balanced with the couscous. Do not substitute with regular arugula, use baby arugula.
- Health Benefits of Baby Arugula: Baby arugula is a nutrient dense leafy green packed with Vitamins A, C, and K while boasting folate and calcium. It’s full of antioxidants supporting overall immune system.
- Baby Arugula Substitutions: This recipe was designed to use baby arugula as one of the main ingredients. We do not have any substitutions to offer.
- Make Ahead: This salad can be made ahead and travels well. If you wish to have maximum presentation, keep the couscous, chopped baby arugula, chopped white onions, and chopped grape tomatoes in separate containers, and mix together right before serving. Do not dress the salad until ready to serve.
- Tahini Benefits: Tahini is rich in anti-inflammatory and antioxidants. It is an excellent source of calcium, magnesium, iron, and zinc. It is a great source of B vitamins which support brain function and cognitive health.
- Tahini Substitutions: You can substitute the tahini with other nut or seed butters with the understanding that the flavor and texture will be impacted accordingly.
- Vinegar Substitutions: You can substitute the red wine vinegar with apple cider vinegar with the understanding that the flavor will be impacted. We prefer the flavor with red wine vinegar.
- Toasted Almond Slivers: To toast the slivered almonds, simply place in a dry skillet and toast over medium heat until lightly golden. Stir the almonds constantly to prevent burning, as soon as they are golden, move to a plate to prevent burning as the almonds could burn if left in the hot skillet.
- Almond Sliver Substitutions: Feel free to substitute using your favorite nuts like toasted pecans, pistachios, pinenuts, or walnuts.
- Amount of Sea Salt: Our family was completely divided over how much sea salt was needed to properly season this salad. Feel free to adjust accordingly to suit your family’s preferences.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.
This salad does not freeze well.
Pantry Products:
- Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Stockpot for boiling the couscous
- Skillet (for toasting the almonds) – optional
If you try this flavorful salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Lemon Arugula Couscous Salad
- Prep Time: 10 Minutes
- Cook Time: 8 Minutes
- Total Time: 18 Minutes
- Yield: 6 Cups 1x
- Category: Salad
- Method: Stovetop
- Diet: Vegan
Ingredients
Base Ingredients:
- 1 ½ to 2 cups uncooked pearl couscous (3 cups cooked) *
- 1 cup finely chopped white onions
- 3 cups finely chopped baby arugula
- 1 cup quartered grape tomatoes
Dressing Ingredients:
- 3 Tablespoon lemon juice (+/-)
- 1 Tablespoon red wine vinegar
- 1 Tablespoon + 1 teaspoon tahini *
- 2 teaspoons pure maple syrup (+/-) *
- 2 teaspoons sumac (optional)
- 1 teaspoon lemon zest (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch to 1 ¼ teaspoons sea salt (+/-) *
Optional Topping:
- ¾ cup toasted almond slivers *
Instructions
- Boil the couscous according to package directions, rinse really well in cold water until completed cold, drain really well, then place in a large bowl.
- In the meantime, prepare the Dressing by placing all the Dressing Ingredients into a small bowl, whisking well until smooth and emulsified, set aside.
- Add all the remaining Base Ingredients into the bowl along with the cooked and cooled couscous.
- Pour the Dressing over the salad mixture, toss well to thoroughly coat all the ingredients, allow to sit for 10 minutes for the flavors to marry, then sprinkle the top with toasted almond slivers (optional), serve, and enjoy.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 6 (makes 6 cups)
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