1 ½ cups dried pearl couscous, about 3 cups cooked
3 ounces baby arugula or tender salad greens, about 4 cups
Half of a hothouse (seedless) cucumber, chopped
2 ounces feta cheese, crumbled, about 1/2 cup
2 tablespoons fresh lemon juice, about 1/2 large lemon
4 tablespoon extra virgin olive oil
1/2 teaspoon honey or maple syrup
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
Instructions
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.
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 (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.
