Mediterranean Coucous Salad

This couscous salad is light, refreshing and perfect for dinner, lunch and everything in between. The best part about it is the longer it marinates, the better it tastes! You can add chicken or shrimp to it for some added protein to make it a whole meal or have on the side at your summer BBQ.

Ingredients

2 cups of couscous (cook according to package instructions)

1 pint cherry tomatoes cut in half

2-3 mini cucumbers diced

1/2 cup pitted kalamata olive cut in half

2 cups of arugula

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

salt and pepper to taste

optional: mini mozzarella balls

Directions

Cook your couscous according to package instructions and then set to the side for 30 minutes to cool

In a large bowl add the arugula, couscous, chopped tomatoes, cucumbers, and olives

Add salt and pepper to taste and give it a good mix

Then add your extra virgin olive oil and red wine vinegar and mix to make sure everything is coated evenly

You can eat right away or put it in the fridge to marinate longer so the flavor really builds!