1. Prepare the couscous: In a large saucepan, add water and orange juice, and bring to a boil. Stir in couscous, cover the pan, and turn down heat to a simmer. Cook for 20 minutes. Prepare a large ...

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 ...

1 clove garlic, grated. 1 small red jalapeno pepper, minced (or 1/4 teaspoon cayenne pepper) — optional. 1 tablespoon lemon juice. 2 teaspoons finely grated lemon zest, divided ...

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 ...

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 ...

Primavera Couscous And Arugula Citrus Salad with Ashley Neal, Local Farm OK. Ingredients: 1 cup dried Israeli Couscous 1/2 pound asparagus – trimmed and cut into 2-inch pieces ...

Couscous Salad With Summer Fruit and Arugula. Fresh fruit also shines in this salad that can be a main course or side. It’s loaded with blueberries, blackberries, raspberries, cherry tomatoes ...

Couscous Salad With Summer Fruit and Arugula. Return to menu. This potluck-friendly couscous salad brings together a mix of fresh summer berries, crisp arugula and tangy feta.

Arugula is used for the base of this salad. ... Food exchanges: 1 fruit, 1 vegetable. 1 1/2 fat. More: Old-timey hot milk cake gets a reduced-fat makeover and a sweet berry topping.