Green & Gold Couscous

Green Gold Couscous.JPG

There are sophisticated flavors in this couscous salad, and if you’re looking to challenge your little one’s taste buds, it introduces new foods in a kid-friendly way.


  • 1 tablespoon olive oil
  • 1 and 1/2 cups dry pearl couscous
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1/3 cup olive oil
  • 3 cups arugula
  • 2 cups shredded raw yellow beets
  • 3/4 cup walnuts, toasted and chopped
  • 1/2 cup golden raisins
  1. Heat 1 tablespoon oil in a saucepan over medium heat. Add the couscous and toast for 4 minutes. Add 3 cups water and bring to a boil; reduce heat to low and simmer for 8 to 10 minutes, until tender. Drain any excess liquid and set aside.
  2. Meanwhile, whisk together the mustard, red wine vinegar, lemon juice, garlic, and 1/3 cup olive oil to make the dressing.
  3. Place the couscous in a large bowl. Add the arugula, beets, walnuts, and raisins. Add the dressing, stirring until well coated, and refrigerate until ready to serve.

Note: You can cool the couscous completely before assembling all the ingredients together, but I actually prefer to add the couscous while it is still a touch warm. This wilts the arugula slightly, which suits my preschooler’s tastes better, and helps plump up the golden raisins.

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