Fresh Arugula and Couscous Salad

Fresh Arugula and Couscous Salad
  • 35M Total Time

  • 20M Prep Time

  • 12 Ingredients

  • 4 Servings

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.


  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.


  • 1½ cups water
  • 1 cup pearl couscous
  • 4 cups baby arugula
  • 1 cup English cucumber, chopped
  • ½ cup crumbled feta
  • 4 hard boiled 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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.