Fresh Arugula and Couscous Salad

Couscous and hard-boiled eggs add substance to this fresh salad for a light meal that’s satisfying, too. Whip it up for an easy lunch or dinner.


Prep Time: 20 Mins

Cook Time: 15 Mins

Makes: 4


1½ cups water
1 cup pearl couscous
4 cups baby arugula
1 cup English cucumber, chopped
½ cup crumbled feta
4 hard boiled eggs, peeled and chopped
3 Tbsp. fresh lemon juice
¼ cup olive oil
2 tsp. honey
1/4 cup fresh basil, chiffonade
½  tsp. salt
¼ tsp. pepper


Bring water to a boil in a saucepan. Add couscous and reduce heat to simmer. Cover and cook until tender, about 15 minutes. Drain off any remaining water.

In a serving bowl, toss together couscous, arugula, cucumber, feta and eggs.

In a small bowl, whisk together lemon juice, olive oil, honey, basil, salt and pepper. Drizzle over salad and toss to combine.

Serve. Refrigerate leftovers up to 3 days.

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