Boil 1,5 liters of water.
Add 1 teaspoon of salt to the boiling water. Boil couscous for 8 – 10 minutes on high heat.
Wash and rinse the arugula. With your hand, divide it randomly into medium-sized pieces. Chop the goat cheese in sugar cubes size.
Take boiled couscous in a strainer and pass through cold water.
Take a mixing bowl. Add couscous, pesto sauce, arugula, 1 tablespoon olive oil and 1 teaspoon salt – black pepper. Blend until it becomes a homogeneous mixture.
You can decorate your salad with walnut, pickled beet and goat cheese.