Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
Salad
2 cups dry pearl couscous
1½ cups crumbled feta
3 tbsp fresh dill, finely chopped
4 tbsp flat-leaf parsley, finely chopped
2 tbsp fresh chives, minced
2½ cups English cucumber, chopped (about 1 whole cucumber)
4 cups baby arugula
Microgreens for garnish (optional)
Dressing
1 cup high-quality extra virgin olive oil
2 ½ tbsp fresh lemon juice
1 tbsp white wine vinegar
1 tbsp honey
2–3 tbsp Dijon mustard
½ tsp dried oregano
¼ tsp onion powder
¼ tsp garlic powder
Salt and pepper to taste
Instructions
Cook the pearl couscous according to package directions. While still warm, transfer to a large bowl and add the fresh herbs, arugula, feta, and cucumber.
In a separate bowl, whisk together all dressing ingredients until well combined. Pour about ½ -¾ of the dressing over the salad and toss gently to combine (you may not need all of the
dressing). Allow the salad to rest for about 10 minutes before serving, stirring occasionally to help the flavors meld. Garnish with microgreens if desired.
This salad pairs beautifully with grilled shrimp, flaky white fish, or grilled chicken.
Notes
-Dijon mustards vary in tanginess. Start with 2 tablespoons in the dressing and adjust to taste.
-Save any leftover dressing — it’s delicious over mixed greens with shredded chicken, tomatoes, avocado, and sliced red onion.