Israeli Couscous Salad with Summer Fruit and Arugula | Heather Carey

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 teaspoons dijon mustard
• 1 tablespoon local honey
• 1 small clove garlic, minced or pressed
• salt and pepper to taste
• 2 cups whole wheat Israeli couscous
• 3 cups baby arugula
• 1 small bunch fresh basil, sliced
• 1 cup fresh raspberries
• 1 cup fresh blackberries
• 1 cup fresh blueberries
• 1 cup cherry tomatoes, halved
• 1 small cucumber, peeled, seeded, and diced
• 1/2 cup crumbled Feta (optional)