We particularly love pearl (often labeled Israeli couscous) for this arugula salad. It cooks quickly and gives the salad enough substance to stand on the plate by itself. You could swap the couscous for pasta, quinoa or other cooked grains like barley or wheat berries.
1 1/2 cups dried pearl (Israeli) couscous (about 3 cups cooked)
3 ounces baby arugula or tender salad greens, about 4 cups
1/2 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
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
Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain then add to a large bowl.
Meanwhile, make the dressing. Whisk lemon juice, olive oil, honey, preserved lemon and basil together 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.