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Make-Ahead Lemon Poppyseed Couscous Arugula Salad

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By: Danielle5 Comments Posted: 07/12/2018 Updated: 09/23/2021

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This Make-Ahead Lemon Poppyseed Couscous Arugula Salad is the perfect addition to your summer lunch routine! Packed with red grapes, toasted couscous, diced celery, and peppery arugula tossed in lemon poppyseed dressing - it's simple to make and even easier to eat! #projectmealplan

This Make-Ahead Lemon Poppyseed Couscous Arugula Salad is the perfect addition to your summer lunch routine! Packed with red grapes, toasted couscous, diced celery, and peppery arugula tossed in lemon poppyseed dressing – it’s simple to make and even easier to eat!
Jump to Recipe

Make-Ahead Lemon Poppyseed Couscous Arugula Salad viewed from above in a serving bowl with utensils.Back in the old days when I used to leave work, buy my lunch, and then return to the office with 10 minutes left of real break time to eat it – I sometimes purchased a salad like this in the summer. It’s been at least 2 years since I’ve bought something like this from the store, but this year, I was majorly craving it.

Here’s what I could recall about the salad:

  • It was a delicious cold salad I would buy from the deli at Thriftway here in West Seattle.
  • It definitely had arugula and couscous together. I remember this because arugula wasn’t really my thing, but I adored it in this salad.
  • Something sweet was involved. Was it grapes? Or dried cranberries? I couldn’t tell you.
  • Something crunchy was involved. Was in celery? Maybe.
  • There was a tasty dressing that tied it all together. It might have been lemon poppyseed. I don’t remember but I’m going through a homemade lemon poppyseed dressing phase and it’s so perfect on there.

And that’s how this Make-Ahead Lemon Poppyseed Couscous Arugula Salad was created. Let me tell you: it fits all those criteria above, 100% satisfied my craving for this salad I could only 25% remember, and it stores really well! WIN.

Let’s talk about toasting your couscous.

Left: Couscous before cooking, measured in a 1 cup bowl. Right: Quinoa during toasting in a pan with olive oil.Thanks to the instructions on the back of the Trader Joe’s couscous box, I now know and respect the practice of toasting your couscous before boiling. I made it both ways for this salad, following the directions on two different boxes, and I fully believe toasting is better.

It gives the couscous a little toasty background flavor. So delicious you can shovel plain couscous (cooked only with water and salt after toasting) into your mouth at alarming speeds. But you shouldn’t do that – save the couscous for this salad!

I also like this method because it doesn’t require any extra pots, dishes, or utensils. I know some people do this with quinoa, but since I usually just toss my quinoa in the rice cooker or in the Instant Pot, I don’t like to use up an extra pot just to toast my quinoa real quick. But for couscous? Yes. I am changed.

Here’s what you need for the Make-Ahead Lemon Poppyseed Couscous Arugula Salad:

  • couscous (I use Bob’s or Trader Joe’s brands)
  • baby arugula
  • dried cranberries (any will work but I go for the reduced sugar kind)
  • red seedless grapes (the perfect sweet and juicy addition)
  • a couple celery sticks (for some crunch)
  • lemon poppyseed dressing (I made mine at home!)

Left: Squeezing lemon juice to make the lemon poppyseed dressing. Right: Sliced grapes to be added to the salad.Pouring lemon poppyseed dressing on to the Make Ahead Lemon Poppyseed Couscous Arugula Salad.You could always use a store-bought variety of lemon poppyseed dressing, but since we always have lemons around, I like to make my own with just a few simple ingredients:

  • lemon juice
  • honey
  • olive oil
  • dijon mustard
  • poppy seeds
  • full recipe is on the recipe card below!

Assembly is easy: Mix the salad ingredients, mix the dressing, pour the dressing on, and then toss to coat. This salad is best when served cold, so I always let it sit in the fridge for at least 2 hours before eating. Making it ahead is a great option as it works for lunches or taking to a potluck! Double the recipe for a party sized portion.

Make ahead lemon poppyseed couscous arugula salad with dressing poured on top.

More cold lunch ideas from Project Meal Plan:

  • Chicken & Hummus Plate Lunch Meal Prep
  • Make-Ahead Quinoa Party Salad
  • Easy Turkey Pinwheels Meal Prep

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe

Make-Ahead Lemon Poppyseed Couscous Arugula Salad

Yield: 5-6 servings 1x
Print Save Rate it
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes

This Make-Ahead Lemon Poppyseed Couscous Arugula Salad is the perfect addition to your summer lunch routine! Packed with red grapes, toasted couscous, diced celery, and peppery arugula tossed in lemon poppyseed dressing – it’s simple to make and even easier to eat!

Scale:

Ingredients

Dressing Ingredients:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon poppy seeds

Salad Ingredients:

  • 1 cup pearl couscous (also called Israeli couscous)
  • 1 tablespoon olive oil
  • 1 1/3 cup hot water
  • 1/4 teaspoon sea salt
  • 2 cups baby arugula, lightly packed
  • 1 cup red seedless grapes, halved
  • 2 ribs celery, diced
  • 1/2 cup dried cranberries, reduced sugar

Instructions

  1. Make the dressing: Add all dressing ingredients to a mason jar or small bowl and shake/stir until well mixed.
  2. Cook the couscous: In a medium saucepan, heat 1 tablespoon olive oil over medium low heat. Add couscous and salt, and toast until lightly browned, stirring frequently, about 5 minutes. Slowly add boiling water and let the couscous come to a boil. Reduce heat to low and cover. Simmer for about 12 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork, then set aside to cool.
  3. Assemble the salad: Once the couscous is cooled, add cooked couscous and remaining salad ingredients to a large bowl. Give the dressing an additional stir or shake, then pour over the salad. Toss until completely mixed. Refrigerate for at least 2 hours prior to serving. Store covered in the fridge for up 3 days.

Equipment

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Notes

Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: about 3/4 cup
  • Calories: 289
  • Sugar: 10g
  • Fat: 15g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 4g
© Author: Danielle
Cuisine: American Method: Stovetop

Did You Make This?

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Thanks for checking out this Make-Ahead Lemon Poppyseed Couscous Arugula Salad! Please tag me or use #projectmealplan on social media to share your salad creation!

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About Danielle

Hi, I’m Danielle! My passion for meal planning was born from a desire to save money and reduce food waste, and I want to share it with you! Besides cooking and photography, I absolutely love my cats & dog, growing food in my yard, and cheesy sandwiches! Read More...

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  1. Sues says

    Posted on 7/15/18 at 6:16 pm

    What an absolutely wonderful combination! Such a delicious summery salad that would make the perfect healthy meal!

    Reply
    • Danielle says

      Posted on 7/15/18 at 6:27 pm

      Thank you! It’s delicious! Hope you get the chance to try it 🙂

      Reply
  2. Sara says

    Posted on 6/3/19 at 11:50 am

    We are looking for ALL of the healthy options now that summer is here! The flavors you use in this salad are incredible – and my fiance just recently discovered his love for couscous, so this is DEFINITELY going to be made in our house ASAP!

    Reply
    • Danielle says

      Posted on 6/3/19 at 4:01 pm

      Couscous is so delicious! It’s always fun to discover you love new foods. Hope you both enjoy this salad! Thanks Sara 🙂

      Reply
  3. Jenn says

    Posted on 6/9/19 at 8:00 pm

    I’ve never thought to add couscous to a green salad before – this looks amazing. Especially that lemon poppyseed dressing!

    Reply

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