Couscous, Veggie, and Feta Salad

Ingredients:

• 1 cup pearl couscous
• 4 Tbsp olive oil
• 1 small red onion, sliced
• 1 medium zucchini, cut into half moons
• Kosher salt and ground black pepper
• 1/4 cup lemon juice
• 2 Tbsp fresh parsley, chopped
• 1 tsp white wine vinegar
• 1 cup baby arugula
• 8 oz crumbled Israeli feta cheese

Directions:

1. Cook the pearl couscous according to package directions. Drain and set aside in a large bowl.
2. In a small skillet, heat 2 Tbsp of the olive oil over low heat. Add the onions and cook until caramelized, about 20 minutes. Set aside to cool.
3. Meanwhile, heat the broiler. On a sheet pan, toss the zucchini with the remaining oil. Season with salt and pepper. Place under the broiler until slightly charred, about 5-7 minutes.
4. Add the zucchini and onion to the cooked couscous. Add the lemon juice, parsley, vinegar, arugula, and feta cheese. Season with salt and pepper to taste and toss fully to combine.