Cherry Couscous & Arugula Salad Recipe

Couscous:

1. Bring ¾ cup water to boil in a small saucepan. Once it’s boiling, remove the pan from heat and pour in the couscous, olive oil, sea salt, and a few twists of freshly ground black pepper.

2. Stir, cover, and let rest for 5 minutes. Remove the lid, fluff the couscous with a fork, and set it aside for later.

Dressing:

1. Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.

To toast the nuts:

1. In a skillet over medium-low heat, toast the nuts, tossing frequently until fragrant for about 3 to 6 minutes.

2. Remove from heat and use a chef’s knife to chop the nuts into small pieces.

To compose the salad:

1. In a large serving bowl, combine the arugula, sliced cherries, chopped celery, crumbled goat cheese, and chopped nuts.

2. Drizzle with enough vinaigrette to lightly coat the greens and toss to combine. Serve immediately.