After a weekend of grilling, the star might just have been this very simple, very fresh side- lemony couscous salad. This recipe feeds about four, but make lots as it’s all anyone was really after at our barbecue.

Lemony Couscous Salad

• 3c. cooked pearl couscous, cooked with chicken broth, then tossed in oil
• 4 c. arugula
• 1 cucumber, chopped into half moons
• 1 block of feta, diced

For the dressing:

• Juice of one lemon
• 4 T. olive oil
• 1/2 tsp. honey
• Handful of chopped basil
• Salt & pepper

1. Once the couscous has cooled, combine with other salad ingredients, set aside.
2. In a shaker, combine all dressing ingredients.
3. Just before serving, toss the salad with freshly ground salt, pepper, and the dressing.
4. Prepare for your squad to demand more.