3cups cooked pearl couscous (or 1 ½ cups dry, then cook to yield 3 cups cooked)
½cup crumbled feta cheese
For the dressing:
4tablespoonsextra virgin olive oil
2 tablespoonred wine vinegar
1 tablespoonfreshly squeezed lemon juice
1 teaspoondried oregano
1/2 teaspoondried parsley
1/4 teaspoon garlic powder
salt and pepper
Slice the cucumber in half lengthwise. Repeat, halving each halve crosswise. Slice the cucumber pieces thinly crosswise until you have ½ cup sliced cucumber.
In the bottom of a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, parsley, garlic powder, salt, and pepper. Add the cucumber, tomatoes, olives, arugula, chickpeas, couscous, half of the feta cheese, and toss well to combine. Top with remaining feta cheese and serve.