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dry pearl couscous (toasted Israeli-style pasta), cooked according to package directions, drained and cooled
2 cups
packed arugula, finely chopped
2 cups
grape tomatoes
1 cup
¾ cup
toasted pine nuts, optional
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a large bowl, stir together couscous and arugula, then fold in tomatoes and dressing. Garnish with pine nuts, if desired, and serve immediately.
Make Ahead Tip: If made ahead, stir in additional dressing just before serving.
