Spring Mediterranean Couscous Salad with Sun-dried Tomato Vinaigrette
A bright and fresh spring mediterranean couscous salad loaded with fresh arugula, marinated artichokes, chopped walnuts, kalamata olives and topped with a homemade sun-dried tomato vinaigrette. It's simple enough for weeknights and bagged lunches yet fancy enough for guests!
Servings: 8 sides or 4 main
Ingredients
Sun-dried Tomato Vinaigrette:
- ½ cup sun-dried tomatoes packed in oil plus 2 tbsp oil
- ⅓ cup olive oil
- 2 teaspoons minced garlic
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- salt and pepper
Couscous Salad:
- 2 cups cooked couscous or quinoa or wild rice
- ½ cup California Walnuts roughly chopped
- ½ cup crumbled feta cheese
- 1 ¼ cup arugula roughly chopped (or kale or baby spinach)
- ¼ cup chopped kalamata olives
- ½ cup marinated artichokes
- 2 tablespoons capers
Instructions
- Vinaigrette: Combine the ingredients for the vinaigrette in a blender or food processor with a big pinch of salt and pepper. Blend until the dressing is completely smooth. Taste and adjust the salt and pepper to preference. You can also add additional honey if you want your dressing to be less tangy, the 1 tablespoon was enough for us.
- Assembly: Combine all the ingredients for the salad, dress immediately and serve. If you want to serve this salad cold, I suggest refrigerating the dressing and the salad ingredients separately until ready to serve. Toss the dressing with the salad ingredient and adjust salt and pepper to taste right before serving.
Notes
- There are a ton of substitutions you can use for this salad! Swap out the greens for baby spinach, chopped kale, microgreens, or shaved brussels sprouts. Swap the kalamata olives for green or black. Leave out the artichokes and use chopped cucumbers, tomatoes, green bell peppers, or red onions. <-- really, use what you have! It's a clean the fridge kinda salad!
