Pearl Couscous, Radish and Arugula Salad
Pearl Couscous, Radish and Arugula Salad
Ingredients
- ¼ cup olive oil
- 1½ cup pearl couscous
- 2½ cup water
- ½ tsp salt
- 3 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp paprika
- ¼ tsp sugar
- 2 cups arugula
- 6 green onions, thinly sliced
- 6 radishes, thinly sliced and cut into matchsticks
- ½ cup fresh parsley, chopped
- ½ cup walnuts, chopped
- 140 g goat cheese, crumbled
Instructions
- Heat 1 tablespoon of the olive oil and the pearl couscous in a saucepan over medium heat for about 5 minutes.
- Add the water and ½ teaspoon of salt.
- Increase the heat and bring to a boil.
- Once the couscous is tender, drain it and spread it onto a baking sheet to cool completely, about 15 minutes.
- In a bowl, whisk together the apple cider vinegar, Dijon mustard, paprika, sugar, the remaining 3 tablespoons of olive oil, and ⅛ teaspoon of salt.
- Add the cooled couscous, arugula, green onions, radishes, parsley, and walnuts. Toss to combine.
- Season with salt and pepper.
- Add the goat cheese.
- Serve.
Pearl Couscous, Radish and Arugula Salad
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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