- Cook Time
- Prep Time
- 3-4 ServingsServings
- 3/4 cup Jerusalem artichokes
- 1/2 onion, diced
- 1/2 cucumber, de-seeded and diced
- 1 garlic clove
- 1 tablespoon white vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoon olive oil
- 1 cup arugula
- 2 cup cooked couscous (2/3 cup not cooked)
- 1/2 cup minced parsley
- Salt and pepper to taste
Preheat your oven to 400.
Chop up your Jerusalem artichokes and coat in olive oil, salt and pepper. Roast until soft, or about 20 minutes.
Next up, dice your onion and de-seeded cucumber.
Make a simple vinaigrette which is one part vinegar to three parts oil. Put minced garlic, 1 teaspoon Dijon mustard and 1 tablespoon white vinegar in a bowl and slowly whisk in 3 tablespoons oilve oil to taste. Then add salt and pepper to taste.
Make your couscous according to the package. I combined 2/3 a cup of couscous with 1 cup boiling water and let it sit for 5 minutes. Then add the arugula while the couscous is still hot so it will wilt a little.
Add to your couscous your Jerusalem artichokes, onions, cucumbers, minced parsley and dressing to taste.
Serve at room temperature with your favorite main dish!