Ingredients
| water |
1½ cups
|
| pearl couscous |
1 cup
|
| baby arugula |
4 cups
|
| English cucumber, chopped |
1 cup
|
| crumbled feta |
½ cup
|
| hard-boiled eggs, peeled and chopped |
4
|
| fresh lemon juice |
3 Tbsp.
|
| olive oil |
¼ cup
|
| honey |
2 tsp.
|
| fresh basil, chiffonade |
1/4 cup.
|
| salt |
½ tsp.
|
| pepper |
¼ tsp.
|
Directions
- 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.
- In a serving bowl, TOSS together couscous, arugula, cucumber, feta, and eggs.
- In a small bowl, WHISK together lemon juice, olive oil, honey, basil, salt, and pepper. DRIZZLE over salad and TOSS to combine.
- SERVE. REFRIGERATE leftovers up to 3 days.
Nutritional Info
Per Serving
| Calories |
430
|
| Total Fat |
23 g
|
| Saturated Fat |
6.5 g
|
| Cholesterol |
205 mg
|
| Polyunsaturated Fat |
2.5 g
|
| Monounsaturated Fat |
13 g
|
| Sodium |
540 mg
|
| Carbohydrates |
41 g
|
| Sugar |
6 g
|
| Fiber |
2 g
|
| Protein |
15 g
|
| Vitamin A |
160 mcg
|
| Calcium |
200 mg
|
| Iron |
1.8 mg
|
| Vitamin D |
1.2 mcg
|
| Folate |
35 µg
|
| Choline |
150 mg
|
| Potassium |
140 mg
|