Summer Couscous Salad
Recipe: https://recipestripper.com/recipes/b9a7421d-b52b-4823-a8bc-81c55ac6dbba
Original source: https://www.delish.com/cooking/recipe-ideas/a64689002/summer-couscous-salad-recipe/

This easy summer couscous salad recipe, loaded with couscous and colorful vegetables, just might become your new favorite summer salad.
Yield: 6 serving(s)
Prep time: PT20M
Cook time: PT0S
Total time: PT35M

Ingredients
- 1/2 c. extra-virgin olive oil
- 2 tbsp. finely chopped fresh parsley
- 2 tbsp. fresh lemon juice
- 1 tbsp. honey
- 2 tsp. Dijon mustard
- Pinch of crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1 1/4 c. water
- 1 c. couscous
- 3/4 tsp. kosher salt
- 2 c. arugula
- 1/4 c. coarsely chopped fresh parsley
- 2 Persian cucumbers, halved lengthwise, sliced into half-moons
- 1 avocado, cubed
- 1 c. cherry tomatoes, halved
- 1 c. fresh or frozen thawed corn kernels
- 3/4 c. crumbled feta

Instructions
1. [Dressing] In a medium bowl, whisk oil, parsley, lemon juice, honey, mustard, and red pepper flakes; season with salt and black pepper.
2. [Dressing] Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.
3. [Salad] In a medium pot over medium-high heat, bring water to a boil. Add couscous and salt. Stir, cover, and remove from heat. Let steam for 5 minutes. Fluff with a fork, then transfer to a large bowl.
4. [Salad] Add arugula and parsley and stir to combine. Add cucumbers, avocado, tomatoes, corn, and feta. Add dressing and toss to combine. Serve at room temperature.
5. [Salad] Make Ahead: Salad (without avocado and dressing) can be made 1 day ahead. Store in an airtight container and refrigerate. Wait to add avocado and dressing until ready to serve.