Israeli Couscous Salad with Tomato and Arugula

    PREP: 20 minutes COOK: 17 minutes STAND: 10 minutes MAKES 6 servings

    2 6.3-ounce boxes Israeli-style couscous* (21⁄2 cups)

    1⁄4 cup olive oil

    4 cups boiling water

    1⁄2 teaspoon finely shredded lemon peel

    3 tablespoons lemon juice

    1 medium shallot, minced

    1 tablespoon snipped fresh basil

    2 teaspoons honey

    1⁄2 teaspoon salt

    1⁄4 teaspoon ground black pepper

    3 medium roma tomatoes, chopped

    3 cups baby arugula

    4 ounces fresh mozzarella cheese, cut into 1⁄2 -inch cubes

    1⁄2 cup chopped walnuts, toasted

    1 In a large saucepan cook and stir couscous in 1 tablespoon of the hot oil over medium-high heat for 5 minutes or until golden brown. Carefully add the boiling water and return mixture to boiling; reduce heat. Simmer, covered, about 12 minutes or until most of the liquid is absorbed. Fluff couscous lightly with a fork. Spread couscous onto a shallow baking pan; let stand for 10 minutes to cool.

    2 For dressing, in a screw-top jar combine the remaining 3 tablespoons olive oil, the lemon peel, lemon juice, shallot, basil, honey, salt, and pepper. Cover and shake well; set aside.

    3 In a large bowl combine couscous, tomatoes, arugula, mozzarella cheese, and walnuts. Stir or shake dressing and drizzle over couscous mixture; stir to combine. Serve immediately. Or chill, covered, in the refrigerator for up to 6 hours.

    PER SERVING: 444 cal., 20 g total fat (5 g sat. fat), 13 mg chol., 261 mg sodium, 54 g carb., 4 g fiber, 12 g pro.


    If you like, instead of Israeli-style couscous try 21⁄2 cups dried orzo, ditalini, acini di pepe, or another tiny pasta shape. Brown in oil as directed, then cook in boiling salted water according to package directions. Drain and cool as directed above.

    Vegan Icon make it vegan

    Substitute mozzarella-flavor soy cheese for the mozzarella cheese.