Prep Time: 20 Mins
Cook Time: 15 Mins
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
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.
In a serving bowl, toss together couscous, arugula, cucumber, feta and eggs.
In a small bowl, whisk together lemon juice, olive oil, honey, basil, salt and pepper. Drizzle over salad and toss to combine.
Serve. Refrigerate leftovers up to 3 days.