A friend of mine graduated a couple weeks ago and threw a potluck to celebrate. I brought this salad and was glad I had some extra to keep just for myself. It’ll work with whatever green vegetables are around — I’m going to make it again tonight with sugar snap peas.
Arugula, Feta, & Couscous Salad
2 1/2 C water
3 Tbsp olive oil, divided
2 garlic scapes, chopped in 1/4inch pieces
2 C couscous
1/2 bunch asparagus, chopped in 1/2inch pieces
salt
1 bag arugula
1/3 bunch pea vines, chopped
4 oz feta cheese, crumbled
juice of 2 lemons
1. Bring water to a boil
2. In a (separate) medium-sized pot, heat 1 Tbsp olive oil. Add garlic scapes and saute for 3 minutes.
3. Add couscous, asparagus, 1 tsp salt, and boiling water to the garlic scapes. Bring back to a boil, then removed from heat, cover and let stand for 5 minutes.
4. Fluff couscous mixture with a fork, transfer to a large bowl and stir in remaining ingredients (the heat from the cooked couscous will wilt the arugula and pea vines).
