Serves 4



1 cup uncooked pearled couscous

2 celery stalks chopped

½ cup red onion diced

½ cup cucumber diced

10 grape tomatoes, sliced in half

2 cups arugula

½ cup carrot ribbons

½ cup crumbled feta cheese

Turmeric & Black Pepper Red Wine Vinaigrette (recipe below)




  1. Cook the couscous and let cool.

  2. Make the vinaigrette:

    1. 1 cup olive oil

    2. ¼ cup red wine vinegar

    3. ½ tsp turmeric

    4. ¾ tsp black pepper

    5. Whisk to combine

  3. In a large bowl, combine couscous, celery, red onion, cucumber, grape tomatoes and arugula

  4. Pour on vinaigrette to your liking and toss.

  5. Top with feta cheese and carrot ribbons

  6. Serve with leftover vinaigrette or save for another time.

Couscous Salad