Our arugula salad, made with an easy lemon vinaigrette, pearl couscous, cucumbers, and feta, is crave-worthy. Once you make it, you’ll be itching to make it again. For this salad, we particularly love pearl couscous (often called Israeli couscous). It cooks quickly and gives the salad enough substance to stand on the plate by itself. You can substitute the couscous for pasta, quinoa, or other cooked grains like barley or wheat berries.