¾cupsdried pearl (Israeli) couscous, about 1½ cups cooked
¼English (seedless) cucumber, peeled
1ouncefeta cheese, crumbled - about ¼ cup
2tbspextra-virgin olive oil
small dash honey [optional]
In a small saucepan, bring salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain well.
Make the dressing: in a large bowl, whisk lemon juice, olive oil, and honey together until they are well blended. Add salt, garlic, and basil, whisk again. Add the drained couscous to the dressing, stir to mix well, and let stand at least 5 minutes, to let it cool a bit.
Meanwhile, prepare the greens and veggies. If you are using baby arugula, leave the leaves whole; if you have larger leaves, tear them into bite-sized pieces. Peel, de-seed, and chop the cucumber.
To finish the salad, add cucumbers and arugula to the couscous, and toss again. Top with the crumbled feta cheese.