Prep Time: 10 mins Total Time: 20 mins Serves: 4 large servings
Ingredients: Adapted from inspiredtaste.net
FOR THE SALAD
1 1/2 cups dried pearl (Israeli) couscous, regular couscous, orzo, Bulgar, wheat berries, quinoa or barley (about 3 cups cooked)
3 ounces baby arugula or tender salad greens, about 4 cups
1/2 seedless cucumber, chopped
2 ounces feta cheese, crumbled, about 1/2 cup (optional)
2 green onions, chopped
FOR THE DRESSING
2 tablespoons fresh lemon juice, about 1/2 large lemon
4 tablespoon extra-virgin olive oil
1/2 teaspoon honey
A handful of fresh parsley leaves, chopped finely
Sea salt and fresh ground black pepper
Preparation:
Bring a medium saucepan of salted water to a boil and cook grain of your choice based on package directions. Drain then add to a large bowl.
Meanwhile, make the dressing. Whisk lemon juice, olive oil, honey, and parsley together until it looks thick and blended. Season to taste with salt and fresh ground black pepper (we add a generous pinch of each).
Toss the cooked and drained grain with the dressing then set aside for 5 minutes, stirring occasionally, until cooled. Finish the salad by adding the arugula, cucumbers, green onions and feta. Toss well then serve.
Notes:
The salad will keep overnight in the fridge. As it sits, the greens may wilt slightly, but still will taste great.