Ingredients
Scale
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)