Precooked couscous makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!

 

Ingredients

  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup cooked couscous
  • 1 ½ cups packed baby arugula
  • ¼ cup packed small fresh mint leaves
  • 2 tablespoons thinly sliced fresh basil
  • 1 canned whole artichoke heart (or 4 quarters), rinsed and chopped
  • ⅛ teaspoon Himalayan salt
  • 2 tablespoons chopped salted dry-roasted pistachios or nuts of your choice
  • 1 ½ tablespoons pomegranate seeds (arils) or dried cranberries
  • ¾ ounce soft feta cheese, crumbled (2 Tbsp.)

Instructions

  • Whisk lemon juice and oil in a salad bowl. Stir in couscous, arugula, mint, basil, artichoke, and salt. Sprinkle with pistachios, pomegranate seeds, and feta cheese.