Couscous, a kid-friendly grain, serves as this salad's base. Sliced citrus, such as grapefruit, navel oranges and clementines, provide sweet and tangy counterpoints to peppery arugula.

Arugula & Citrus Couscous Salad

Couscous, a kid-friendly grain, serves as this salad's base. Sliced citrus, such as grapefruit, navel oranges and clementines, provide sweet and tangy counterpoints to peppery arugula.

Makes 4 servings

Ingredients

  • ½ cup water
  • 1 cup dry couscous
  • 1½ tablespoons olive oil
  • 1 tablespoon aged balsamic vinegar
  • 4 seasonal citrus fruit (grapefruit, navel oranges, Cara Cara oranges or clementines)
  • 2 ounces fresh mozzarella cheese
  • 4 cups baby arugula leaves
  • 1 tablespoon finely chopped basil
  • Sea salt, to taste
  • Freshly cracked pepper, to taste

Directions

Place water in a small saucepan; bring to boiling. Add couscous. Remove saucepan from heat; cover and let stand for 5 minutes. Cool to room temperature.

For dressing, combine olive oil and vinegar; set aside. Using a sharp knife, cut peel from citrus fruit, making sure to remove the white pith. Slice and section fruit; set aside. Cut mozzarella cheese into ¼-inch slices; tear slices into bite-size pieces.

Toss together arugula, basil, citrus fruit and cheese. Spread couscous in bottom of a large serving bowl. Top with arugula mixture. Drizzle with dressing. Season to taste with salt and pepper.