Cooked - Lemon Arugula Couscous Salad - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Long recipe. Create sections?

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemon Arugula Couscous Salad

Found mistake?

6.0

4 tablespoons olive oil (separated)

1 ⅓ cups pearl couscous (dry)

1 ¾ cups broth (or sub water)

1 lemon (juiced)

2-3 cloves garlic (finely minced)

1 small shallot (finely minced)

2 tablespoons fresh parsley (minced)

Salt & pepper (to taste)

2 large handfuls arugula

3 ounces vegan feta (crumbled)

Fresh basil (for serving)

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the couscous and toast for a couple minutes, stirring frequently.
Pour in the broth and bring to a boil. Lower the heat, cover and simmer for 12 minutes, or until all of the liquid has been absorbed.
Transfer to a bowl and place in the fridge to chill for 30 minutes.
In a large salad bowl add the rest of the olive oil, lemon juice, garlic, shallot, parsley and a pinch of salt & pepper. Mix to combine.
Pour in the couscous, arugula & feta and toss to combine.
Serve at room temperature or chilled with fresh basil on top.

Get the iOS & Android app

Just released with extra features!

Loading...