Israeli Couscous with Arugula, Tomato, & Feta

1. 1

   In a stockpot, bring the couscous, 1/2 teaspoon of the salt, and the water to a boil.

2. 2

   Turn the heat down to low.

3. 3

   Cover & cook for 8 minutes, or until most of the water is absorbed.

4. 4

   When the couscous is cooked, drain it in a colander and rinse it with cool water.

5. 5

   Set it aside.

6. 6

   Pour the lemon juice into a large bowl.

7. 7

   Drizzle in the olive oil and whisk, adding the scallions and the remaining 1/2 teaspoon of salt.

8. 8

   Just before serving, add the arugula, tomatoes, feta cheese, and parsley to the couscous.

9. 9

   Toss with the olive oil-lemon juice dressing.

10. 10

    Season with pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.