Lemony Arugula Salad with Couscous, Cucumbers and Feta

We particularly love pearl (often labeled Israeli couscous) for this salad. It cooks quickly and gives the salad enough substance to stand on the plate by itself. You could swap the couscous for pasta, quinoa or other cooked grains like barley or wheat berries.

YOU WILL NEED
FOR THE SALAD

• 1 1/2 cups dried pearl (Israeli) couscous (about 3 cups cooked)
• 3 ounces baby arugula or tender salad greens, about 4 cups
• 1/2 hothouse (seedless) cucumber, chopped
• 2 ounces feta cheese, crumbled, about 1/2 cup

FOR THE DRESSING

• 2 tablespoons fresh lemon juice, about 1/2 large lemon
• 4 tablespoon extra virgin olive oil
• 1/2 teaspoon honey
• 1 tablespoon minced preserved lemon, optional
• 1 teaspoon dried basil or a handful chopped fresh basil leaves, optional
• Sea salt and fresh ground black pepper

DIRECTIONS

• Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain then add to a large bowl.
• Meanwhile, make the dressing. Whisk lemon juice, olive oil, honey, preserved lemon and basil together until it looks thick and blended. Season to taste with salt and fresh ground black pepper (we add a generous pinch of each).
• Toss the cooked and drained couscous with the dressing then set aside for 5 minutes, stirring occasionally, until cooled slightly. Finish the salad by adding the arugula, cucumbers and feta. Toss well then serve.

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