THAT Girl Eats Arugula

I’m talking about THAT girl again today. I like mac n’ cheese, grilled cheese, cheese in general, and carbs, but occasionally I’m feeling oh-so-sophisticated. THAT girl doesn’t eat grilled cheese  or sandwiches or cookies or chocolate chips straight from the bag or peanut butter straight from the jar.

In fact, I’m feeling so sophisticated that I might just rip off my one-size-fits-all yoga pants and make something with arugula. Do you know about arugula? I pronounce it with an accent like Giada De Laurentis and describe it as ‘peppery’ like the people on Top Chef. Really, it’s an expensive cousin of Romaine lettuce. (I’m not a botanist or a lettuce expert, but it’s green and leafy so I’m assuming they are related)

Back to being THAT girl. THAT girl totally eats arugula and fancy-schmancy salads. She probably eats sushi frequently using chopsticks and only dines at the most fab and hippest places in town.  Her salads, like this salad, come with fancy greens like ‘peppery’ arugula. They also contain roasted butternut squash, tender pearls of Israeli couscous,  sweet little currants, and a hint of fresh mint. Note: just a hint, because THAT girl doesn’t eat over-herbed salads. It’s sophistication at it’s finest – the perfect dish for when you are feeling like you need to be THAT girl. Put down that jar of peanut butter… and the spoon… and the chocolate chips… at least for tonight.

Tomorrow, you can certainly chose not to comb your hair. It’s sometimes okay to wear your oversized high school track and field sweatshirt that you have proudly worn since 2003 (Go Bulldogs!), but today you will be THAT girl.


Minted Couscous with Arugula, Butternut Squash, and Currants
Source: Chloe’s Kitchen Cookbook by Chloe Coscarelli
Printable Recipe

4T olive oil, divided
1 large butternut squash, cut into 1/2″ cubes (~3C)
salt, pepper
2C Israeli pearl couscous
2 1/2C veggie broth
1C arugula
1/4C currants
1/2C slivered almonds, toasted
2T fresh chopped mint

Preheat oven to 375. Toss 2T of olive oil, salt, pepper with squash. Place on baking sheet. Roast for 30-35 minutes, until tender. Be sure to give your squash a stir once or twice to promote even cooking.

In a medium saucepan, combine 1T oil, couscous, a pinch of salt, and broth. Bring to a boil and reduce to a simmer. Cover. Cook for 10 minutes. Remove from heat. Keeping it covered, let it sit for 5 minutes, until the liquid has absorbed. Spread couscous onto baking sheet to cool.

Once squash is done cooking, remove from oven and allow to cool slightly. Once cooled, combined with cooled couscous, arugula, currants, almonds, and mint. Toss with remaining 1T of olive oil. Taste and add additional salt and pepper if desired. Serve. Enjoy.


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