My friend made this amazing light summer salad recently at a block party in our neighborhood. I loved it so much I had to ask her for the recipe to try it myself. I made it the other night and Mr Chocolate also raved about it. We paired it with a simple grilled chicken and it was perfect.

Couscos (1 of 1)

The original recipe my friend found used orzo, but she changed that for Israeli couscous.


  • 1 lb orzo (or couscous)
  • 3 lemons
  • Salt to taste
  • 1 1/2 cups cranberries
  • 1 1/2 cups pine nuts
  • 1/2 teaspoon pepper
  • 4 oz baby arugula
  • 2/3 cup olive oil
  • 2 cups feta cheese


Cook the couscous according to the box. The brand I used had you toast them in oil before cooking them in water for 10 mins afterwards. After the couscous is cooked you can mix it together with the pine nuts and cranberries. My friend recommended adding the arugula right before you serve so it stays crisp and fresh. In another bowl mix the pepper, olive oil, and lemon juice together and pour on top of the couscous mixture. Top with feta cheese and chill until ready to serve. You can add grilled chicken like we did as well. The entire salad took me about 20 minutes to make and was so delicious!