1medium English seedless cucumbersliced and quartered
1pintcherry tomatoesor grape tomatoes, halved
1/2cupcrumbled reduced fat feta cheese
1/4cuplightly packed fresh mint leaveschopped
Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.
TO STORE: Store leftover Israeli couscous salad in an airtight container in the refrigerator for up to five days.