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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring chicken stock to a boil in a medium saucepan over high heat.
Add pearl couscous, reduce heat to low, cover, and cook until liquid is absorbed, about 8-10 minutes.
Spread cooked couscous on a plate or sheet pan and let cool to room temperature, about 10 minutes.
Whisk olive oil, honey, lemon juice, and a pinch of salt and pepper in a small bowl.
Combine cooled couscous, arugula, blueberries, crumbled feta, and slivered almonds in a large bowl.
Drizzle honey lemon dressing over the salad and toss gently to coat evenly.
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Cook couscous in chicken stock for extra flavor. Use vegetable stock for a vegetarian version.
Cool couscous completely before tossing with arugula to prevent wilting.
Salad holds up well for meal prep - store dressing-tossed salad and arugula separately.
Can I use vegetable stock instead of chicken stock?
Yes, you can use vegetable stock for a vegetarian version of the salad.
How long can I store the salad?
Store in an airtight container in the fridge for up to 3 days. Keep arugula separate if prepping ahead.
Can I freeze the salad?
Freezing is not recommended as it may affect the texture of the ingredients.
What can I substitute for arugula?
You can substitute arugula with spinach or mixed greens if preferred.
Is it necessary to cool the couscous before adding other ingredients?
Yes, cooling the couscous prevents the arugula from wilting and ensures the salad is served at the right temperature.
