The tangy flavor of arugula makes it a bold addition to a salad. This tender green pairs especially well with our lemon and herb vinaigrette. The crunchy veggies and pistachios make this salad perfect for a warm summer day.
1 cup pearl couscous
2 cups chicken broth
5 ounce package of pre-washed Arugula
1 medium cucumber, seeded and chopped
½ cup sugar snap peas, chopped
¼ cup shelled pistachios
3 tablespoons fresh lemon juice
11/2 teaspoon mayonnaise
6 tablespoons olive oil
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon chives, chopped
Cook couscous according to package directions. Use chicken or vegetable broth for added flavor. Cool.
In a small bowl, whisk together the lemon juice and mayonnaise. Slowly whisk in the oil. Fold in the parsley and chives and season with salt and pepper.
In a large bowl combine the dressing, cucumber, sugar snaps, arugula and couscous; mix well.
Add pistachios & shaved parmesan cheese. Serve immediately.