Sun-Dried Tomato and Salami Couscous Salad

By Thom7747

This recipe is from the Whole Foods Market. Couscous easily rehydrates in hot water (rather than cooking for a long period of time) making it the perfect summer grain since preparing it won’t heat up your kitchen. Look for both whole wheat and regular varieties, either of which can be used in this recipe.

Ingredients

• 1 1/4 cups water
• 1 cup couscous, preferably whole wheat
• 2 cups baby arugula
• 1/3 cup sliced oil-packed sun dried tomatoes
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1/2 to 1 teaspoon red pepper flakes
• 1/4 pound sliced salami, roughly chopped
• 10 basil leaves, torn
• Salt to taste

Details

Servings 3
Adapted from thomcooks.com

Preparation

Step 1

In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.

Add arugula, tomatoes, lemon juice, oil, zest, pepper flakes, salami, basil and salt and toss gently to combine. Serve salad at room temperature.