Salad - Israeli Cousecous Salad

1 Cup Israeli Couscous
2 Tblsp Extra Virgin Olive Oil
1 Bunch Arugula, washed and coarsely chopped
1 Cup Pitted and chopped Kalamata or Taggiasca Olives
1/2 Cup minced red onion
1/4 Cup minced celery
1 Tblsp lemon juice
1/2 Cup crumbled feta cheese
Salt and Pepper

Bring 1 1/4 Cups lightly salted watr to a boil.
Add Couscous, stir and reduce heat to medium. Cook uncovered stirring occasionally, untill all liquid is absorbed.
Scrape Couscous into a stainer and rinse under cold water to cool.
Place into a bowl and toss with Olive oil to coat.
Add Arugula, Olives, Onion, Celery Lemon Juice and feta and toss.
Season to taste with salt & pepper and chill untill ready to serve.
Note: Couscous can be prepared up to 8 hours in advance.

Number of Servings: 10

Recipe submitted by SparkPeople user JUNETHIBEAULT.