Serves 2, as main dish; Serves 4-6, as side dish

• 1 cup uncooked couscous, prepared according to packaging

• 3 tablespoons olive oil (plus more for garnish)

• ½ English cucumber, peeled and diced

• ½ large tomato, seeded and diced

• ¼ cup fresh mint, coarsely chopped

• Juice from 1 lemon

• ½ teaspoon lemon zest

• 2 teaspoons pepper

• 2 teaspoons salt

• 1 teaspoon paprika

• 1 teaspoons oregano

• 2 teaspoons dried parsley

• 4 tablespoons feta cheese, crumbled (plus more for garnish)

• 2 cups arugula, coarsely chopped

1. After you’ve cooked your couscous and let it cool down a bit (it can be warm, as long as it’s not HOT), transfer it to a large mixing bowl and begin by adding in the olive oil and mixing it through. Initially coating the couscous in oil helps the remaining ingredients combine better and reduces the amount of couscous clumping.

2. Next, mix in the cucumbers and tomatoes until well incorporated. Add the mint, lemon juice, lemon zest, pepper, salt, paprika, oregano, and parsley and give a few good stirs to combine everything. Taste and adjust seasoning to your preferences.

3. Finally, add in the feta and arugula. I save these for last incase the couscous is still somewhat warm, so as not to melt the feta or have the arugula wilt. Once everything has been well combined, taste it again and adjust the seasonings to your preferences.

4. Enjoy!