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
- 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.
- Meanwhile, whisk together the mustard, red wine vinegar, lemon juice, garlic, and 1/3 cup olive oil to make the dressing.
- 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.