Ingredients

• 1/4 cup Israeli couscous or quinoa
• 1 cup baby arugula
• 1/4 cup fresh corn kernels
• 1/2 cup halved or quartered cherry tomatoes
• 1/4 firm ripe avocado, diced
• 1/4 cup toasted pepitas and cranberries

For the dressing:

• 1/4 cup chopped fresh basil
• 1 teaspoon lemon juice
• 1 teaspoon of olive oil
• Half clove of garlic, peeled

Method

1. Bring water to a boil in a small saucepan. Add couscous/quinoa, reduce heat to maintain a gentle simmer, cover and cook until the water is absorbed, 8 to 10 minutes. Transfer to a fine-mesh sieve and rinse with cold water. Drain well.
2. Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pepitas and currants in decorative lines over the arugula.
3. Combine basil, lemon juice, garlic and oil in a mini food processor or blender; pulse until smooth. Top the salad with the dressing just before serving.

A Note from Em

This salad provides many nutritional benefits by the colourful vegetables and a variety of textures from wholegrains and seeds. The dressing is healthy also and light. Enjoy this as a main meal by adding some protein to it like poached chicken, poached salmon, tofu or even feta or haloumi cheese.