Israeli Couscous with Olives, Arugula and Feta
- serves 0
1 cup Israeli couscous
2 Tbsp extra virgin olive oil
1 bunch arugula, washed and coarsely chopped
1 cup pitted and chopped Kalamata or Taggiasca olives
½ cup minced red onion
¼ cup minced celery
1 Tbsp lemon juice
½ cup crumbled feta cheese
salt and pepper
1. Bring 1 1/4 cups lightly salted water up to a boil. Add couscous, stir and reduce heat to medium. Cook uncovered, stirring occasionally, until all liquid has absorbed. Scrape couscous into a strainer and rinse under cold water to cool. Place into a bowl and toss with olive oil to coat. Add arugula, olives, onion, celery, lemon juice and feta and toss. Season to taste and chill until ready to serve.
2. Couscous can be prepared up to 8 hours in advance.