Cherry Couscous & Arugula Salad with Balsamic Vinaigrette

Langkah-langkah

1. To make the couscous: Bring ¾ cup water to boil in a small saucepan. Once it’s boiling, remove the pan from heat and pour in the couscous, olive oil, sea salt and a few twists of freshly ground black pepper. Stir, cover and let rest for 5 minutes. Remove the lid, fluff the couscous with a fork and set it aside for later.
2. To make the dressing: Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
3. To toast the nuts: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant, about 3 to 6 minutes. Remove from heat and use a chef’s knife to chop the nuts into small pieces.
4. To compose the salad: In a large serving bowl, combine the arugula, cooled couscous, sliced cherries, chopped celery, crumbled goat cheese and chopped nuts. When you’re ready to serve, drizzle it with enough vinaigrette to lightly coat the greens (you might have some leftover) and toss to combine. Serve immediately. If you store the dressing separately from the rest, it will keep well in the refrigerator for up to 4 days.