The Recipes

Cous Cous Salad

This was a quick and easy lunch today.  I like salads that have a little bit of heft to them even when they are vegetarian... otherwise, I'll be raiding the fridge 30 minutes later.

Cous Cous Salad


- 1/4 c. cous cous
- 1/4 c. kalamata olives, chopped
- 1/4 c. onion, chopped
- a handful of cannelini beans, drained and rinsed
- 1 T. of dijon mustard
- 1 T. of balsamic vinegar
- 2 T. of olive oil
- small handful of pistachios, chopped
- salt
- pepper
- 1 c. of arugula

Prepare the cous cous according to package instructions.

In a small bowl, whisk together the vinegar and mustard.  Once combined, slowly whisk in the oil and season with salt and pepper.

Plate the arugula and drizzle half of the vinaigrette on the greens.  Mix the beans, olives, and onion into the cous cous.  Scoop the cous cous onto the greens and drizzle the rest of the vinaigrette on top.  Top with the chopped pistachios.