• Kristin Ervin

Arugula Cous Cous Salad


Light yet filling salad! So many delicious flavours in this salad.


Ingredients:

2/3 cup cous cous

1 cup water

2 Tbsp canola oil

1/2 cup chickpeas, rinsed

1 Tbsp lemon juice

1 tsp balsamic vinegar

1 apple, sliced

5 cherry tomatoes, halved

1/4 tsp cumin

1 tsp dijon

2 cups arugula

3 Tbsp pumpkin seeds

1/4 cup dried cranberries


drizzle balsamic glaze


Cook cous cous in a pot or a rice cooker. Mix cous cous, water and a bit of salt bring to a boil until all liquid is gone. Fluff with a fork and place onto a tray and into the fridge until cool.


Once cous cous is cooled. Add all other ingredients together in a bowl and mix except the balsamic glaze. Season to taste with salt and pepper. Plate and garnish with balsamic glaze. Enjoy!


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