Italian Couscous and Veggie Salad - Christina Cooks

Ingredients

• 1 cup spring or filtered water
• sea salt
• 1 cup couscous
• extra virgin olive oil
• 1 small red onion, diced
• 2 cloves fresh garlic, finely minced
• 2-3 tablespoons capers, drained
• 6-8 sundried tomatoes, soaked until tender, diced
• 8-10 oil-cured black olives, pitted, diced
• 1 small bunch baby arugula
• 3-4 stems fresh basil, leaves removed, coarsely chopped
• 1/4 pound tempeh, crumbled, sautéed until golden brown