Sun-Dried Tomato and Salami Couscous Salad
1¼ cups water
1 cup couscous, preferably whole wheat
2 cups baby arugula
⅓ cup sliced oil-packed sun dried tomatoes
¼ cup lemon juice
2 tablespoons olive oil
1 teaspoon lemon zest
½-1 teaspoon red pepper flakes
¼ pound sliced salami, roughly chopped
10 basil leaves, torn
Salt to taste
In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.
Add arugula, tomatoes, lemon juice, oil, zest, pepper flakes, salami, basil and salt and toss gently to combine. Serve salad at room temperature.
Serves three.
Nutrition values per serving: 410 calories, 24 g fat (7 g saturated), 37 g carbohydrates, 6 g fiber, 13 g protein, 35 mg cholesterol, 910 mg sodium.