Lemony Arugula Salad with Couscous, Cucumbers and Feta

Method

1. For the Couscous:

   • Cook the Couscous:
     • In a saucepan, bring 1 1/4 cups of water to a boil.
     • Stir in the couscous, cover with a lid, and remove from heat.
     • Let it sit for 5 minutes, then fluff with a fork.
   • Cool the Couscous:
     • Transfer the cooked couscous to a large bowl and allow it to cool to room temperature.

   For the Salad:

   • Prepare the Vegetables:
     • Dice the cucumber into small pieces.
     • Chop the fresh mint and parsley leaves.
   • Assemble the Salad:
     • Add the fresh arugula, diced cucumber, crumbled feta cheese, chopped mint, and chopped parsley to the cooled couscous.

   For the Lemony Dressing:

   • Make the Dressing:
     • In a small bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, salt, and black pepper until well combined.
   • Drizzle and Toss:
     • Drizzle the lemony dressing over the salad ingredients.
     • Gently toss everything together until the dressing evenly coats the salad.
   • Chill and Serve:
     • Refrigerate the salad for about 30 minutes to allow the flavors to meld.
   • Enjoy:
     • Serve your Lemony Arugula Salad with Couscous, Cucumbers, and Feta as a refreshing and tangy side dish or light meal.

   Pro Tips

   • Use couscous for a quick and easy preparation, but you can also use quinoa or bulgur for added variety.
   • To enhance the salad’s flavor, let it chill in the refrigerator for a bit before serving.
   • Customize with additional ingredients like cherry tomatoes, olives, or red onion for more Mediterranean flair.

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