Sun-Dried Tomato and Salami Couscous Salad
4

Serves 3

Couscous easily rehydrates in hot water (rather than cooking for a long period of time) making it the perfect summer grain since preparing it won't heat up your kitchen. Look for both whole wheat and regular varieties, either of which can be used in this recipe.

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    Ingredients: 
    • 1 1/4 cup water
    • 1 cup couscous, preferably whole wheat
    • 2 cups baby arugula
    • 1/3 cup sliced oil-packed sun dried tomatoes
    • 1/4 cup lemon juice
    • 2 tablespoons olive oil
    • 1 teaspoon lemon zest
    • 1/2 teaspoon red pepper flakes
    • 1/4 pound sliced salami, roughly chopped
    • 10 basil leaves, torn
    • Salt to taste
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    Method: 

    In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.

    Add arugula, tomatoes, lemon juice, oil, zest, pepper flakes, salami, basil and salt and toss gently to combine. Serve salad at room temperature.

    Nutritional Info: 
    Per Serving:410 calories (210 from fat), 24g total fat, 7g saturated fat, 35mg cholesterol, 910mg sodium, 37g carbohydrate (6g dietary fiber, 1g sugar), 13g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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