Arugula Couscous Salad with Feta

This arugula salad with couscous, cucumbers, feta cheese, and an easy lemon vinaigrette is fresh, flavorful, and incredibly satisfying. The combination of bright lemon, peppery arugula, and creamy feta creates one of those fresh summer recipes that feels both simple and impressive at the same time.

Some recipes naturally become part of the regular meal rotation, and this salad easily fits into that category. It works beautifully for dinner, makes great leftovers for lunch, and is just as perfect for sharing with friends and family.

The light couscous adds heartiness while the crisp cucumbers keep everything refreshing and balanced. With its fresh ingredients and vibrant flavor, this salad has the feel of a restaurant quality dinner at home without requiring complicated preparation.

Arugula Couscous Salad with Feta

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This arugula salad with couscous, cucumbers, feta cheese, and an easy lemon vinaigrette is fresh, flavorful, and incredibly satisfying. The combination of bright lemon, peppery arugula, and creamy feta creates one of those fresh summer recipes that feels both simple and impressive at the same time.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the Salad

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• 1 ½ cups dried pearl couscous, about 3 cups cooked
• 3 ounces baby arugula or tender salad greens, about 4 cups
• Half of a hothouse (seedless) cucumber, chopped
• 2 ounces feta cheese, crumbled, about 1/2 cup

For the Dressing

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• 2 tablespoons fresh lemon juice, about 1/2 large lemon
• 4 tablespoon extra virgin olive oil
• 1/2 teaspoon honey or maple syrup
• 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

Instructions

1. Bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 8–10 minutes. Drain well and transfer to a large bowl.
2. While the couscous cooks, prepare the lemon vinaigrette by whisking together the lemon juice, olive oil, honey, preserved lemon, and basil until smooth and well blended. Season with salt and freshly ground black pepper to taste.
3. Pour the dressing over the warm couscous and toss to combine. Let it sit for about 5 minutes, stirring occasionally, so it can cool slightly and absorb the flavor.
4. Add the arugula, cucumbers, and feta, then toss everything together until evenly mixed. Serve immediately.

Notes

• Store the salad in the refrigerator for up to overnight. The arugula may soften slightly as it sits, but the salad will still taste delicious.

• If pearl couscous (Israeli couscous) is unavailable, you can substitute it with regular couscous, small pasta shapes like orzo, or cooked grains such as quinoa, wheat berries, or barley.

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