Pearl Couscous Salad with Sweet Dijon Vinaigrette
Ingredients
- 1 cup (165g) uncooked Pearl Couscous
- 1 tsp (5g) Better Than Bouillon Veggie Base
- 5 cups (100g) Arugula
- 1 1/2 cups (338g) chopped Red Cabbage
- 1 pint (280g) Cherry Tomatoes
- 1/2 Cucumber, seeds removed, cut in half & sliced
- 2 Tbsp (10g) chopped Parsley
- 2 Tbsp (10g) chopped Dill
- 1 Tbsp (5g) chopped Chives
- 1 Shallot, finely minced
- 1 Tbsp (15ml) Dijon Mustard
- 2 Tbsp (10ml) White Balsamic Vinegar
- 3 Tbsp (15ml) Olive Oil
- 1 tsp (5g) Sugar
- 1-2 tsp (5-10ml) Water (if needed to thin the dressing)
- Salt and Pepper (to taste)
Preparation
Make the dressing by combining the dijon mustard, sugar, and white balsamic vinegar together and mix well. Slowly add in the olive oil and mix until emulsified or well combined without separation. If the dressing is too thick, add a teaspoon of water at a time to thin. Add in the minced shallot and mix again. Set aside.
Cook the pearl couscous according to package directions with the addition of the veggie bouillon added to the water.
Add the arugula, red cabbage, cucumber, cherry tomatoes, dill, chives, and parsley to a large bowl and toss well.
Allow the cooked couscous to cool down until it’s just warm and add it to the salad. Mix well.
Add in about half of the dressing and toss. Serve with remaining dressing on the side.
