Photograph by Deborah Geering
At the peak of blueberry season, don’t limit your consumption to breakfast and dessert. Blueberries also add a pop of color and flavor to summer salads. In this main course salad, balance the peppery edge of arugula with a pop of tartness from the blueberries.
Ingredients for the salad
2 cups water
1 1/3 whole wheat toasted (Israeli) couscous
4 cups arugula
2 cups sunflower sprouts (or more arugula)
3 green onions, sliced
1 yellow squash, quartered lengthwise and thinly sliced
1 small cucumber, thinly sliced
1 stalk celery, thinly sliced
1 cup fresh blueberries
1 sprig basil, picked and chopped
Ingredients for the dressing
1/2 teaspoon honey
1/2 teaspoon brown mustard
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
3 tablespoons white balsamic vinegar
2 tablespoons olive oil
In a small saucepan, bring water to a boil. Add couscous, cover and remove from heat. Allow couscous to rest for 20 minutes to absorb water and cool.
In a large bowl, combine arugula, sunflower sprouts, green onion, squash, cucumber, blueberries and basil.
In a small bowl, whisk together honey, mustard, pepper, salt and vinegar. While whisking, drizzle in olive oil until well combined.
Add couscous and dressing to salad and toss well.
Serves 2 to 4