Arugula and Citrus Couscous Salad

Name: Arugula and Citrus Couscous Salad
Yield: 4
Ingredients: ½ cup water; 1 cup dry couscous; 1 ½ tbsp olive oil; 1 tbsp aged balsamic vinegar; 4 seasonal citrus fruit (grapefruit, navel oranges, Cara Cara oranges or clementines); 2 oz fresh mozzarella cheese; 4 cups baby arugula leaves; 1 tbsp finely chopped basil; Sea salt, to taste; Freshly cracked pepper, to taste

Couscous serves as this salad’s base and is topped with sliced citrus, which provides a tangy counterpoint to peppery arugula.

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
1 ½ tbsp olive oil
1 tbsp aged balsamic vinegar
4 seasonal citrus fruit (grapefruit, navel oranges, Cara Cara oranges or clementines)
2 oz fresh mozzarella cheese
4 cups baby arugula leaves
1 tbsp 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 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.