Couscous and Arugula Salad

• Vegan

• Produce

  • 2 cups Arugula
  • 8 oz Baby bella mushrooms
  • 1 Garlic cloves
  • 1/3 cup Golden raisins
  • 1/4 cup Green onion

• Condiments

  • 4 tbsp White balsamic vinegar

• Pasta & Grains

  • 8 oz Israeli couscous

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on simplyhomecooked.com

Ingredients

• 8 oz Israeli couscous, uncooked
• 4 tbsp olive oil
• 1 garlic cloves, minced
• ¼ cup green onion, chopped
• 8 oz baby bella mushrooms, sliced
• 2 cups arugula
• 4 tbsp white balsamic vinegar, divided
• ⅓ cup golden raisins
• ¼ tsp salt
• ¼ tsp black pepper

Directions

• Soak the raisins in hot water for 30 minutes.
• Sauté the mushrooms until they soften. Then add the minced garlic and 2 tbsp white vinegar. Sauté for another 2 minutes.
• Cook the couscous according to the package and drain out the water.
• In a large bowl, combine couscous, raisins, green onion, sautéed mushrooms, 4 tbsp olive oil, and 2 tbsp white balsamic vinegar.
• Then add salt, pepper, and arugula. Toss to combine. Serve chilled.