Lemon Couscous Salad with Arugula, Scallions, and Dill

(You can also try substituting cilantro for the dill!) 

adapted from Gourmet

2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 bunch arugula, leaves washed thoroughly, spun dry, and shredded fine (about
2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste

In a saucepan bring water to a boil and stir in couscous and salt. Remove pan
from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork
and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and
cool couscous completely. Stir in arugula, scallions, and dill and chill for 2 hours
or overnight.

From Mariquita Farms