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Cherry Couscous & Arugula Salad with Balsamic Vinaigrette

  • Author: Cookie and Kate
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 63 reviews

This delightful summer salad features fresh cherries, arugula, pistachios and goat cheese (optional) tossed in a simple balsamic vinaigrette. Feel free to substitute pearl couscous for the fine couscous shown here, or quinoa to make the salad gluten free (cook according to package directions and proceed to step 2).

Cherry Couscous & Arugula Salad with Balsamic Vinaigrette

Ingredients

Couscous

  • ¾ cup whole wheat couscous
  • 2 tablespoons olive oil
  • ¼ teaspoon fine salt
  • Several twists of freshly ground black pepper

Balsamic vinaigrette (this makes extra)

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey or maple syrup or agave nectar
  • Generous amount freshly ground black pepper
  • ⅛ teaspoon fine salt

Salad

  • 4 big handfuls arugula
  • ½ pound cherries (about 2 big handfuls), pitted, halved and quartered
  • 2 stalks celery, chopped
  • 3 ounces goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)
  • ⅓ cup shelled pistachios or almonds (choose slivered or sliced almonds and you can skip the chopping step)

Instructions

  1. To make the couscous: Bring ¾ cup water to boil in a small saucepan. Once it’s boiling, remove the pan from heat and pour in the couscous, olive oil, sea salt and a few twists of freshly ground black pepper. Stir, cover and let rest for 5 minutes. Remove the lid, fluff the couscous with a fork and set it aside for later.
  2. To make the dressing: Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
  3. To toast the nuts: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant, about 3 to 6 minutes. Remove from heat and use a chef’s knife to chop the nuts into small pieces.
  4. To compose the salad: In a large serving bowl, combine the arugula, cooled couscous, sliced cherries, chopped celery, crumbled goat cheese and chopped nuts. When you’re ready to serve, drizzle it with enough vinaigrette to lightly coat the greens (you might only need half of the dressing) and toss to combine. Serve immediately. If you store the dressing separately from the rest, it will keep well in the refrigerator for up to 4 days.

Notes

Why buy organic? Conventionally grown celery, cherries and leafy greens are notoriously high in pesticide residues.

Make it vegan: Skip the goat cheese and substitute maple syrup or agave nectar for the honey in the dressing.

Make it gluten free: Substitute cooked quinoa for the couscous.

Change it up: Feel free to substitute sliced peaches, plums or nectarines for the cherries. You can also use spinach in place of the arugula.

Prepare in advance: You can cook the grains and whisk together the dressing. Store them in the refrigerator, covered, until you’re ready to serve.

Recommended equipment: A cherry pitter makes pitting cherries a much more pleasant experience. I love this cherry pitter by Oxo.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.