Ingredients
Salad Ingredients
- 1 ¼ cups chicken broth
- 1 cup pearl couscous
- 1 cup peas (frozen or fresh)
- ¼ cup basil pesto
- 2 cups baby arugula
- ½ lemon (juice and zest)
- ¾ cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- Cook the Couscous: In a medium saucepan, bring 1 ¼ cups of chicken broth to a boil over medium-high heat. Add the pearl couscous and a pinch of salt. Stir once, cover the pot, and reduce the heat to medium-low. Let it simmer for about 10-12 minutes.
- Add the Peas: During the last 5 minutes of cooking, stir in the peas so they cook along with the couscous. Continue simmering until the broth is fully absorbed and the couscous is tender.
- Combine Salad Ingredients: Transfer the cooked couscous and peas to a large mixing bowl. Add the basil pesto, lemon juice, and lemon zest, stirring gently to incorporate all the flavors evenly.
- Add Fresh Greens and Cheese: Fold in the baby arugula and crumbled feta cheese until everything is well combined and the arugula is slightly wilted by the warm couscous.
- Season and Serve: Taste the salad and add salt and pepper as needed. Serve the salad chilled or at room temperature for a refreshing and satisfying dish.
Notes
- You can substitute vegetable broth for chicken broth to make this dish vegetarian.
- Fresh peas add a sweeter flavor, but frozen peas work perfectly and save time.
- For added protein, consider mixing in grilled chicken or chickpeas.
- If basil pesto is unavailable, a drizzle of olive oil and fresh chopped basil can be used.
- The salad tastes great served the next day as the flavors meld beautifully when chilled overnight.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
