Ingredients

The following ingredients have 5 Servings
  • 1 cup couscous, preferably whole wheat
  • 2 cups baby arugula
  • 1/3 cup sliced oil-packed sun-dried tomatoes
  • 1/4 cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 1/2 teaspoon crushed red chile flakes
  • 1/4 pound sliced salami, roughly chopped
  • 10 fresh basil leaves, torn
  • 1/4 teaspoon fine sea salt, to taste

Instruction

  • In a medium pot, bring 1 1/4 cups water to a boil; stir in couscous.
  • Immediately remove the pot from the heat, cover and set aside for 10 minutes.
  • Uncover, transfer couscous to a large bowl and fluff with a fork; set aside and let cool to room temperature.
  • Add arugula, tomatoes, lemon juice, oil, zest, chile flakes, salami, basil and salt and toss gently to combine.
  • Serve salad at room temperature.