Israeli Couscous with Arugula, Tomato, & Feta

• 1- 1/2 cup Israeli Couscous
• 1 teaspoon Kosher Salt, Divided
• 3 cups Water
• 1 whole Lemon, Juiced
• 13 cups Olive Oil
• 4 slices Scallions, Thinly Sliced
• 2 cups Arugula, Thinly Sliced
• 1 pint Grape Tomatoes, Halved
• 1/4 pounds Feta Cheese, Diced
• 1/4 cups Flat-leaf Parsley, Chopped

1. In a stockpot, bring the couscous, 1/2 teaspoon of the salt, and the water to a boil.
2. Turn the heat down to low.
3. Cover & cook for 8 minutes, or until most of the water is absorbed.
4. When the couscous is cooked, drain it in a colander and rinse it with cool water.
5. Set it aside.
6. Pour the lemon juice into a large bowl.
7. Drizzle in the olive oil and whisk, adding the scallions and the remaining 1/2 teaspoon of salt.
8. Just before serving, add the arugula, tomatoes, feta cheese, and parsley to the couscous.
9. Toss with the olive oil-lemon juice dressing.
10. Season with pepper and serve.

couscous, kosher salt, water, lemon, olive oil, scallions, arugula, grape tomatoes, feta cheese, parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/israeli-couscous-with-arugula-tomato-feta/ (may not work)