Lunch - Dinner

Fresh Arugula and Couscous Salad

Couscous and hard-boiled eggs add substance to this fresh salad for a light meal that’s satisfying, too. Whip it up for an easy lunch or dinner.

Prep + Chill Time 20mins Cook Time 15mins Total Time 35mins

Did You Know that eggs help us absorb more of the nutrients in veggies when we eat them together? It's a win/win/win!


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


  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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