Spring Mediterranean Couscous Salad with Sun-Dried Tomato Vinaigrette

Spring Mediterranean Couscous Salad with Sun-Dried Tomato Vinaigrette
Total Time
15 Mins
Serves
4
Serving Size
1-1/2 cups

Total Time

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins

Nutrition

Calories
536 cal
Total Fat
42 g
Saturated Fat
7 g
Polyunsaturated Fat
10 g
Cholesterol
17 mg
Sodium
612 mg
Carbohydrates
32 g
Dietary Fiber
4 g
Total Sugars
6 g
Added Sugars
4 g
Protein
10 g
Vitamin D
0 mcg
Calcium
145 mg
Iron
2 mg
Potassium
371 mg

Ingredients

SUN-DRIED TOMATO VINAIGRETTE

  • 1/2 cup sun-dried tomatoes in oil, plus 2 tablespoons oil
  • 1/3 cup olive oil
  • 2 teaspoons garlic, minced
  • 1 tablespoon honey
  • 3 tablespoons white wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

COUSCOUS SALAD

  • 2 cups cooked couscous
  • 1/2 cup California walnuts, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 1-1/4 cup arugula, roughly chopped
  • 1/4 cup chopped Kalamata olives, roughly chopped
  • 1/2 cup marinated artichokes, roughly chopped
  • 2 tablespoons capers

Preparation

SUN-DRIED TOMATO VINAIGRETTE

  1. Combine the ingredients for the vinaigrette in a blender or food processor. Blend until the dressing is completely smooth.

ASSEMBLY

  1. Combine all the ingredients for the salad, dress immediately and serve. If you want to serve this salad cold, refrigerate the dressing and the salad ingredients separately until ready to serve. Toss the dressing with the salad ingredients and adjust salt and pepper to taste right before serving.