Get ready for a flavor explosion! This arugula, couscous and feta salad from Joanne at Inspired Taste is anything but boring. The subtle bitterness of the arugula perfectly complements the nutty couscous and the tangy salty bite of the feta. A zesty and bright dressing ties it all together, creating a symphony of textures and taste that will leave you wanting more.  

INGREDIENTS

1 1/2 cups dried pearl couscous (about 3 cups cooked)

4 cups baby arugula or tender salad greens

Half of a seedless cucumber, chopped

1/2 cup feta cheese, crumbled

FOR THE DRESSING

2 tbsp fresh lemon juice

4 tbsp extra virgin olive oil

1/2 tsp honey or maple syrup

1 tbsp minced preserved lemon (optional)

1 tsp dried basil or a handful chopped fresh basil leaves (optional)

Sea salt and fresh ground black pepper

INSTRUCTIONS

1. Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8 to 10 minutes. Drain, then add to a large bowl. 

2. Meanwhile, make the lemon vinaigrette. Whisk lemon juice, olive oil, honey, preserved lemon, and basil until it looks thick and blended. Season to taste with salt and fresh ground black pepper. 

3. Toss the cooked and drained couscous with the dressing, then set aside for 5 minutes, stirring occasionally, until cooled slightly. 

4. Finish the salad by adding the arugula, cucumbers and feta. Toss well, then serve.