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Couscous with Arugula + Goat Cheese Salad

There's only a few things worth mentioning about this salad: Lots of herbs. Lots of lemon. Lots of goat cheese. Lots of fresh arugula. LOTS of really good things happening here, people! It really is very, very delicious.

Bonus! It goes well with just about anything - you can even just eat as a stand-alone dish!



Couscous with Arugula + Goat Cheese Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4


1 Cup Israeli Pearly Couscous (I use Bob's Red Mill)

2 tsp Fresh Oregano (washed + minced)

1 tsp Fresh Thyme (washed + minced)

1 tsp Minced Garlic

1 Pinch of Red Pepper Flake

Fresh Lemon Juice (from 1/2 a lemon)

Fresh Lemon Zest (from 1/2 a lemon)

2-3 Handfuls of Fresh Arugula (Washed)

1/3 Cup of Goat Cheese

salt + pepper

Olive Oil (1-2 Tbsp)


  1. Prepare your couscous per the instructions on the packaging. You typically want to use 1.5 cups of water to every 1 cup of couscous. Make sure you properly salt your water!

  2. Place the cooked couscous into a bowl with the arugula.

  3. Add goat cheese, lemon juice, lemon zest, garlic, oregano, thyme, red pepper flake and olive oil (1-2 Tbsp). Thoroughly toss with the couscous and arugula. If the mixture needs a little more liquid, add another drizzle of olive oil. 

  4. Season with salt and pepper to your liking.


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