Arugula & Couscous Salad

Looking to make the most of your meals? This Arugula & Couscous Salad checks that box! Eggs help you get the most from your veggies by helping you absorb the nutrients.

INGREDIENTS:

1 ½ cups water
1 cup pearl couscous
4 cups baby arugula
1 cup English cucumber, chopped
½ cup crumbled feta
4 hard-boiled EGGS, peeled and chopped
3 Tbsp. fresh lemon juice
¼ cup olive oil
2 tsp honey
¼ cup fresh basil, chiffonade
½ tsp. salt
¼ tsp. pepper

DIRECTIONS:

1.) Bring water to a boil in a saucepan. Add couscous and reduce heat to simmer. Cover and cook until tender, about 15 minutes. Drain off any remaining water.

2.) In a serving bowl, toss together couscous, arugula, cucumber, feta and eggs.

3.) In a small bowl, whisk together lemon juice, olive oil, honey, basil, salt and pepper. Drizzle over salad and toss to combine.

4.) Serve. Refrigerate leftovers up to 3 days.

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