Israeli Couscous with Arugula, Tomato, & Feta

In a stockpot, bring the couscous, ½ teaspoon of the salt, and the water to a boil.

Turn the heat down to low. Cover & cook for 8 minutes, or until most of the water is absorbed.

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

Pour the lemon juice into a large bowl. Drizzle in the olive oil and whisk, adding the scallions and the remaining ½ teaspoon of salt.

Just before serving, add the arugula, tomatoes, feta cheese, and parsley to the couscous. Toss with the olive oil-lemon juice dressing. Season with pepper and serve.