Couscous and Wild Arugula with a Homemade Basil Vinaigrette

Today I made an amazing homemade basil vinaigrette. This couscous salad is sweet and savory, combining, a tangy basil dressing, with spicy arugula, caramelized onion and pepper, dried cranberries, and walnuts.

Basil Dressing

  • 4 cups chopped basil
  • 1/4 cup of diced red onion
  • 1 minced garlic clove
  • 1/4 cup of apple cider vinegar
  • 1/8 teaspoon salt
  • 1/2 lemon squeezed
  • 1/2 cup of olive oil
  • 3 teaspoons of honey
  • 1/2 teaspoon ground mustard
  • 1/3 cup mayo
  • 1/4 cup water
  • fresh cracked ground black pepper

In a food processor combine everything except the olive oil. Pulse several times to get the basil finely chopped. Then leaving the processor on low begin streaming in the olive oil. Check every couple of minutes and scrape down the sides. Once the dressing has emulsified place in the fridge.

Look at that beautiful green color. Tip: You can store the extra dressing in your fridge for up to 2 weeks. Sweet! 🙂

Couscous Salad

  • pearl couscous
  • diced red onion
  • diced red bell pepper
  • wild arugula
  • dried cranberries
  • chopped walnuts
  • pinch of sugar
  • tablespoon butter

Next, cook the couscous in some salted boiling water. Strain. Saute some onion and bell pepper in a frying pan with some butter and a pinch of sugar until lightly browned and caramelized.

To complete the salad, place the wild arugula, couscous, and pepper/onion mixture into a bowl. Pour the fresh basil dressing over top.

Garnish with chopped walnuts and dried cranberries. I hope you enjoy this lovely couscous salad!

Bon Appétit! 🙂


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