Israeli Couscous and Arugula Salad

Ingredients

• 2 cups israeli arugula (curly baby)
• 1  hothouse cucumber diced seeded
• 0.5 teaspoon dijon mustard 
• 0.5 cup currants dried
• 1.5 cups israeli couscous (pearl)
• 6 servings kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.3 cup olive oil 
• 6 servings freshly cracked pepper black
• 1  bell pepper diced red seeded
• 0.5  onion diced red
• 0.3 teaspoon pepper flakes dried red
• 1  vine-ripened tomato diced

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a large pot of well-salted water to a boil.
2. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center.
3. Drain and allow to cool.
4. Transfer to a large bowl.
5. Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.
6. Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous.
7. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine.