Ingredients
¾cupwhole wheat couscous
2tbspolive oil
¼tspsea salt
freshly ground black pepper,twists
¼cupolive oil
2tbsplemon juice
2tbspbalsamic vinegar
2tspdijon mustard
2tsphoney,or maple syrup or agave nectar
freshly ground black pepper
⅛tspsalt
4big arugula
½lbcherries,pitted, halved, and quartered (about 2 big handfuls)
2celery stalks,chopped
3 ⅓ozgoat cheese,crumbled (to yield about ⅓ cup crumbled goat cheese)
⅓cupshelled pistachios,or almonds
Preparation
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.
Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
In a skillet over medium-low heat, toast the nuts, tossing frequently until fragrant for about 3 to 6 minutes.
Remove from heat and use a chef’s knife to chop the nuts into small pieces.
In a large serving bowl, combine the arugula, sliced cherries, chopped celery, crumbled goat cheese, and chopped nuts.
Drizzle with enough vinaigrette to lightly coat the greens and toss to combine. Serve immediately.
