Ingredients
- 1 cup Arugula
- 1 cup Bellino Couscous
- 1 cup Cento Chick Peas, drained
- 1 cup Fresh Corn Kernels
- 1 Cucumber, sliced
- ½ cup Red Onion, chopped
- ½ cup Cento Imported Pitted Castelvetrano Olives, sliced
- 1 Avocado, chopped
- ½ cup Feta Cheese
- 1 tbsp Pepita Seeds
- 1 tbsp Fresh Parsley, chopped
- 2 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Begin by placing a layer of arugula at the bottom of a large bowl. Next, prepare the couscous according to the package instructions and let it cool. Once cooled, combine the couscous with drained chickpeas, sliced cucumber, corn, chopped red onion, olives, chopped avocado, crumbled feta cheese, pepita seeds, and fresh parsley. Drizzle extra virgin olive oil over the mixture, and gently toss everything until thoroughly mixed. Finally, add this flavorful medley on top of the arugula in the bowl. Give it a gentle toss once more to incorporate the arugula with the other ingredients. Feel free to adjust the ingredients to suit your taste preferences. Serves 4-6.
