My version is below.
Couscous, Chickpea and Arugula Salad with Lemony Vinaigrette
Dressing:
1/2 cup extra virgin olive oil
1/4 cup of lemon juice, or juice from 1 lemon
1/2 cup red wine vinegar
2 large garlic cloves, minced
Salt/pepper to taste *i used a lot of pepper
Whisk all ingredients together in a small bowl. If you have a dressing container pour all ingredients into container, close lid, hold tightly and shake until well mixed.
Salad:
1 1/4 cups of water
1 cup of whole wheat Couscous
1 14 oz can of chickpeas, drained and rinsed
4 cups of arugula
2 cups of spinach
1 cup of cherry tomatoes, halved
1/2 cup of feta cheese, crumbled
1 1/2 cups of broccoli slaw
Bring water to boil in medium sized sauce pan. When water reaches a boil, remove from heat, pour Couscous in water. Cover and let stand for 5 minutes until water is absorbed. Let cool
*for immediate serving
Toss spinach, arugula and broccoli slaw and place in serving bowl. Layer couscous, chickpeas, tomatoes and feta on top. Toss with dressing and serve.
*for Mason Jar Salads
Layer each ingredient evenly in each jar (will make 4 large salads). Layer in this order and then seal jar and store in fridge.
Bottom Layer: 3 Tablespoons of dressing.
Chickpeas
Tomatoes
Broccoli Slaw
Couscous
Feta
Spinach & Arugula Mixed.
*If you worry about anything getting soggy or storing for more than 3-4 days I would leave dressing out and you can store on side.
*This amount of dressing in the mason jar used will leave you some left over. Can increase amount in jar or save.
