Couscous Salad with Arugula, Almonds and Olives

A quick, easy and colorful couscous salad.

Whole Wheat Couscous – ⅔ cups
Arugula – 2 cups chopped
Red Onion – ¼ of a cup – diced
Red Pepper – ⅓ of a cup (about ½ a pepper) – diced
Yellow Raisins – ⅓ of a cup – plumped
Feta Cheese – ⅓ of a cup
Carrot – 1 large or 2 small – shredded
Almonds – ⅓ cup sliced
Olives – 10 olives minced
6 Tbs olive oil
3 Tbs balsamic vinegar
10 twists of pepper
½ tsp dijon mustard
1 squeeze of honey

View the full recipe at Green Valley Kitchen →