Fresh Arugula and Couscous Salad

Directions

1. Bring water to a boil in a saucepan. Add couscous and reduce heat to simmer. Cover and cook until tender, about 15 minutes. Drain off any remaining water.

2. In a serving bowl, toss together couscous, arugula, cucumber, feta and eggs.

3. In a small bowl, whisk together lemon juice, olive oil, honey, basil, salt and pepper. Drizzle over salad and toss to combine.

4. Serve. Refrigerate leftovers up to 3 days.

Ingredients

• 1½ cups water
• 1 cup pearl couscous
• 4 cups baby arugula
• 1 cup English cucumber, chopped
• ½ cup crumbled feta
• 4 hard boiled eggs, peeled and chopped
• 3 Tbsp. fresh lemon juice
• ¼ cup olive oil
• 2 tsp. honey
• 1/4 cup. fresh basil, chiffonade
• ½ tsp. salt
• ¼ tsp. pepper