Okra has a chance to shine alongside a hearty salad blend made up of pearl couscous, cherry tomatoes, and arugula.

1 cup Israeli (pearl) couscous. 1½ cups water. Kosher salt. 1 clove garlic, grated. 1 small red jalapeno pepper, minced (or 1/4 teaspoon cayenne pepper) — optional ...

Roasted Carrot Salad With Arugula and Pearl Couscous. Serves 4 to 6. INGREDIENTS. Extra-virgin olive oil. 1 cup Israeli (pearl) couscous. 1½ cups water. Kosher salt. 1 clove garlic, grated.

While you might call this salad a side dish, it deserves to be the main attraction. It’s a sumptuous platter composed of roasted carrots, baby arugula and bright herbs scattered ...

Add the couscous and cook, stirring to coat in the oil, until lightly browned in spots, about 2 minutes. Add the carrots, carrot juice, coriander and salt, and bring to a boil.

1 cup Israeli (pearl) couscous. 1 1/2 cups water. Kosher salt. 1 clove garlic, grated. 1 small red jalapeno pepper, minced (or 1/4 teaspoon cayenne pepper) — optional ...

and Couscous Salad. 2 tablespoons olive oil. 1 medium yellow onion, chopped. ... Stir in the beans, arugula, and lemon zest and juice. Taste, and season with more salt, as desired.

Chef notes. This salad started out as an orzo salad that I made for my backyard dinner parties. When I opened the Grocer, I was buying couscous in bulk and needed a place to put it all.

INGREDIENTS: 1 medium head cauliflower, 1 1/4 to 1 1/2 pounds; 1 tablespoon olive oil; 1/2 teaspoon kosher salt, plus more to taste; 1 large garlic clove, minced ...