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Lemony Arugula Salad with Couscous, Cucumbers and Feta
Ingredients
  • subheading: FOR THE SALAD:
  • 1 ½ cups dried pearl (Israeli) couscous (about 3 cups cooked)
  • 3 ounces baby arugula or tender salad greens, about 4 cups
  • ½ hothouse (seedless) cucumber, chopped
  • 2 ounces feta cheese, crumbled, about ½ cup
  • subheading: FOR THE DRESSING:
  • 2 tablespoons fresh lemon juice, about ½ large lemon
  • 4 tablespoon extra virgin olive oil
  • ½ 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
Steps
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