Name: Simple Lemon Arugula Couscous Feta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 5 tablespoons olive oil; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 tablespoon honey; 1 teaspoon Italian herb blend; salt and pepper, to taste; 1½ cups (256.5 g) uncooked pearl couscous; 5 oz (141.75 g) baby arugula; 4 Persian cucumbers, sliced; 1/3 cup (45 g) Kalamata olives; 5 oz (141.75 g) feta, crumbled

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Introduction

This Simple Lemon Arugula Couscous Feta Salad is a fresh and vibrant dish perfect for any season. It combines the peppery bite of arugula with zesty lemon dressing, tender couscous, and salty feta for a delightful balance of flavors.

This image shows a fresh salad served in a large white bowl with a light brown rim. The salad has three main layers: the bottom layer is a bed of bright green arugula leaves with their thin, textured stems. On top of the arugula are small, round, pale beige grains that look soft and slightly chewy. Scattered throughout the salad are thin slices of light green cucumber adding a smooth texture. The top layer consists of crumbled white cheese evenly spread across the salad, adding a crumbly, soft texture contrast. The salad appears lightly seasoned with visible black pepper specks. On the right side inside the bowl, part of a white spoon with a blue floral pattern is visible, resting among the salad. The bowl is set against a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon Italian herb blend
Salt and pepper, to taste
1½ cups (256.5 g) uncooked pearl couscous
5 oz (141.75 g) baby arugula
4 Persian cucumbers, sliced
1/3 cup (45 g) Kalamata olives
5 oz (141.75 g) feta, crumbled

Instructions

Step 1: Add all of the dressing ingredients to a large bowl. Whisk together until the dressing thickens. Taste and adjust the lemon tang or salt if needed.
Step 2: Cook the couscous according to the package instructions. Once cooked and slightly cooled, add it to the large bowl with the dressing. Then, add the baby arugula, sliced cucumbers, Kalamata olives, and crumbled feta. Toss everything gently to coat with the dressing evenly.

Tips & Variations

For extra crunch, add toasted pine nuts or chopped almonds.
Swap kale or spinach for arugula if preferred.
Use chickpea or whole wheat couscous for a different texture.
Add cherry tomatoes for a pop of color and sweetness.
Adjust honey amount to balance the lemon’s acidity to your taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The couscous may absorb the dressing over time, so add a splash of olive oil or lemon juice and toss again before serving. This salad is best enjoyed fresh but can be served cold or at room temperature.

How to Serve

A white bowl filled with three main layers makes up the salad. The bottom layer is fresh green arugula leaves spread all around in a loose pile. Next, round slices of light green cucumber are scattered over the arugula, adding a smooth texture. On top of the cucumbers, there is a layer of dark purple Kalamata olives, giving a shiny and bold look. The top layer is crumbled white feta cheese, creating a soft, crumbly texture that covers the olives and cucumbers. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance. Keep it refrigerated and toss gently before serving to refresh the flavors.

Can I use regular couscous instead of pearl couscous?

Yes, regular couscous works fine but has a different texture. Pearl couscous is chewier and holds up well in salads.